I tried. I really really tried. I wanted to make shrimp spring rolls to go with this amazing chile sauce I came up with, but spring rolls were not to be. During the fourth attempt at rolling the same rice paper, it fought back and exploded in the middle, dumping the contents onto the plate below. I threw my hands in the air, added more lettuce to the mix, and used the dipping sauce as a salad dressing. Take that spring unroll!
It was quite delicious, if I don’t say so myself! I wish I made more of the chile sauce, as it really does make an amazing salad dressing and of course would go great with spring or egg rolls too. I let hubby roll his own, and he didn’t have much success either. I think we both tried to put too much in each one. But we both ended up with a lovely meal, mess and all.
Rather than bore you with all the details of what went in my “salad,” I basically used the same recipe that I used another time a made spring rolls, but used medium whole shrimp instead of diced deli shrimp and switched up a few of the veggies/herbs. Recipe here —> Shrimp and Vegetable Spring Rolls with a Spicy Peanut Sauce. OK let’s get to the chile sauce (and double this up if you want more to grace your fridge for future use):
Homemade Sweet and Spicy Chile Sauce
Adapted from picturetherecipe.com
4 tablespoons sugar
1/4 cup rice vinegar
1/8 cup water
1 teaspoon minced garlic
1 teaspoon crushed red pepper flakes
1/2 teaspoon Sambal Oelek
1 1/2 teaspoons cornstarch mixed with same amount of water
3/4 teaspoon fish sauce
Add the sugar to a small sauce pan, then whisk in the rice vinegar and water. Turn heat to medium high and bring to a boil, whisking until sugar is dissolved.
Add the minced garlic, crushed red pepper flakes, and Sambal Oelek. (You can substitute Sriracha if you don’t have any.)
Turn heat down and let simmer for several minutes until it slightly thickens.
Whisk in the cornstarch slurry, then simmer at a high bubble until the sauce clears and thickens. Turn off heat, stir in the fish sauce, then set aside to cool down.
Once cool, store in airtight bottle in the refrigerator until ready to use. Serve as a dipping sauce with spring rolls, or as a sweet/spicy dressing to any salad.