Shrimp Summer Rolls with Sweet Chile Garlic Dipping Sauce

Tender shrimp, umami fish sauce, and crunchy veggies make these pretty spring rolls irresistible on a hot day — no oven required. Armanino Creamy Garlic Sauce adds excellent texture, tang and substance.


Sweet Chile Garlic Dipping Sauce
  •  ½ cup water
  •  ½ cup white vinegar
  •  ¾ cup sugar
  •  1 teaspoon kosher salt
  •  2 teaspoons dried red chile flakes
  •  1 tablespoon Armanino Creamy Garlic Sauce
Summer Rolls
  •  24 medium raw shrimp, peeled and deveined
  •  2 tablespoons fresh lime juice
  •  3 tablespoons Armanino Creamy Garlic Sauce
  •  1 tablespoon Vietnamese fish sauce
  •  2 tablespoons vegetable oil
  •  wooden or metal skewers
  •  1 bunch bean thread noodles
  •  12 butter leaves lettuce, washed, dried
  •  1 cup peeled shredded carrots
  •  ½ English cucumber, cut into thin batons
  •  1 cup fresh herb leaves, any mix of mint, Thai basil and/or cilantro
  •  12 8-inch rounds rice paper


  1. For the dipping sauce: in a small saucepan combine the water, vinegar, sugar, chile flakes and salt; bring to a boil over medium-high heat.
  2. Turn heat to low to maintain a steady low boil and reduce uncovered, until the mixture thickens and becomes slightly syrupy, 10-12 minutes. Cool to room temperature.
  3. Stir in the garlic sauce. The sauce will thicken further as it cools. Store in the refrigerator in a sealed container up to two weeks; the flavor will improve over time.
  4. For the grilled shrimp: in a medium bowl, whisk together the lime juice, creamy garlic sauce, fish sauce and vegetable oil. Add the shrimp and toss to combine. Let marinate for 10 minutes but no longer as the lime juice will start to “cook” the shrimp.
  5. Preheat a grill to medium high (alternatively use a grill pan or sauté over medium high heat).
  6. Skewer the shrimp to make them easier to handle and grill until just cooked through, about 1-2 minutes per side.
  7. Remove from the grill and cool completely. Remove the shrimp from the skewers and cut in half widthwise into two thin half shrimp pieces. Set aside until needed.
  8. For the noodles: cook the bean thread noodles by covering with boiling water and letting sit for 10 minutes. Drain and rinse with cold water. With a pair of kitchen scissors give the noodles a few cuts to make them easier to handle. Set aside until needed.
  9. Prep the vegetables: if needed, tear the lettuce leaves into pieces about the size of your hand, removing any hard cores. Peel and shred the carrots. Cut the cucumber into thin batons, discarding the seeds as they will make the rolls soggy. Separate the herbs into leaves, discarding any stems. Assemble everything in small bowls or on a large plate.
  10. Assemble the spring rolls: set out a cutting board and a shallow bowl slightly larger than the rice paper sheets (a 10” cake pan is perfect.) Fill the pan with boiling water.
  11. Dip one of the rice paper rounds into the hot water, just enough to make the rice paper flexible. (Replace/refresh the hot water as needed.)
  12. Place the soaked rice paper on the cutting board, smoothing out any wrinkles. Center a piece of lettuce on the bottom quarter of the rice paper. Top with a small handful of the noodles (about 2 tablespoons), some of the cucumber pieces and some of shredded carrot. A little bit of each will do; try not to overstuff as it will make rolling difficult.
  13. On the rice paper above the lettuce, place four pieces of shrimp cut side down and above that sprinkle some of the herb leaves (about 1 tablespoon).
  14. To roll bring the rice paper from the bottom up and over the lettuce/noodles/vegetables and firmly push back to make a tight roll. Roll one more time, pushing the vegetables back toward you to tighten the roll. Fold over the rice paper on both the right and the left sides (like a burrito) then continue rolling tightly to the end to seal. The goal is to get a nice tight roll so it doesn’t fall apart while eating. It may take a few practice rolls to get the technique down.
  15. Set the roll on a sheet pan or serving platter seam side down with a piece of plastic wrap on top to prevent drying and continue with the remaining ingredients for 12 rolls total.
  16. Cut the rolls in half or serve whole with the sweet chili garlic dipping sauce. Can be made, wrapped and refrigerated a few hours ahead but are best consumed immediately.

Chef’s Tips

  • Rolling the filled rice papers into tight rolls takes practice. The key is to resist the urge to overstuff. As you start the rolling, bring the rice paper up and over the noodles/vegetables and give it a gentle push back up to tighten. Do that once more and then tightly and firmly bring the sides up and over. The rice paper will stick to itself creating a seal. If any vegetables poke out the sides, gently push them back in.
  • If you want to make the rolls ahead, make sure the vegetables are very dry (excess moisture will cause the rice paper to dissolve.) Roll each assembled roll tightly in plastic wrap and refrigerate until needed. This will buy you a few hours. Unwrap before serving.
  • Summer rolls can be filled with a variety of things. Instead of the shrimp, strips of tofu or slices or poached chicken or pork grilled in the same marinade would be nice.
  • To quickly defrost frozen shrimp, place in a bowl of cool water and set aside for about 10 minutes.
12 rolls
Prep Time
45 minutes
Cook Time
30 minutes

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