Homemade Sweet and Spicy Chile Sauce and Shrimp Spring “Unrolls”

29 May
Sweet and Spicy Chile Sauce with Spring Unrolls

Sweet and Spicy Chile Sauce with Shrimp Spring Unrolls

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.

Whisking the Chile Sauce

Whisking the Chile Sauce

Add the minced garlic, crushed red pepper flakes, and Sambal Oelek. (You can substitute Sriracha if you don’t have any.)

Adding the Sambal Oelek

Adding the Sambal Oelek ~ Shhh! It’s the secret ingredient!

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.

Cooling the Chile Sauce

Cooling the Chile Sauce

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.

Sweet and Spicy Chile Sauce with Spring Unrolls

Sweet and Spicy Chile Sauce with Shrimp Spring Unrolls

Download and Print this Recipe

Download and Print this Yummy Recipe!



72 Responses to “Homemade Sweet and Spicy Chile Sauce and Shrimp Spring “Unrolls””

  1. Teagan Geneviene May 29, 2016 at 10:59 am #

    Ha! I love the “un rolls” idea Kathryn. I’ll never tell πŸ˜‰
    This looks delicious, and just the thing for a hot day. Mega hugs.

    Liked by 1 person

  2. Adam J. Holland May 29, 2016 at 11:14 am #

    Those rice paper rolls are a pain in the ass. The ‘un rolls’ are fine and dandy with me, as is the dipping sauce.

    Liked by 2 people

  3. Cheryl "Cheffie Cooks" Wiser May 29, 2016 at 11:19 am #

    Looks wonderful KR-unrolled or rolled-Flavors sound delicious-right up my alley friend!!! Woo-Hoo. Have a good Sunday! xoxoxoxo ccc

    Liked by 1 person

  4. ggstratton May 29, 2016 at 11:20 am #

    I have had the same problem. I may try steaming the paper next time.

    Liked by 1 person

  5. cookingwithauntjuju.com May 29, 2016 at 11:36 am #

    I love both sauces you made – the peanut butter one too.I wonder why you had trouble this time with the rice papers? They can be a bit tricky for sure – it’s the sauce that counts πŸ™‚

    Liked by 1 person

  6. FrugalHausfrau May 29, 2016 at 1:45 pm #

    I see some people make the most gorgeous rolls, but it just never seems to work well for me, lol! Patience and practice! Besides I’m guessing some people have to make dozens to get one good one for a pic, lol!

    I love your chili sauce – I’ve always meant to make my own (on my ever growing bucket list, lol!) and this looks gorgeous!!


    Liked by 1 person

  7. Love Served Daily May 29, 2016 at 4:07 pm #

    That sauce looks yumm

    Liked by 1 person

  8. Lynz Real Cooking May 29, 2016 at 4:41 pm #

    I love this whole thing! The sauce and the way you have solved the roll problem and made it amazingly delicious!

    Liked by 1 person

  9. Melody Procter May 29, 2016 at 5:16 pm #

    You had me at chile πŸ™‚ This sauce looks amazing Kathryn!!

    Liked by 1 person

  10. Book Club Mom May 29, 2016 at 6:00 pm #

    Looks really tasty – even if it didn’t make it into a roll!

    Liked by 1 person

  11. Gerlinde @ Sunnycovechef May 29, 2016 at 8:12 pm #

    I love the sauce and your unrolls. I have never worked with rice paper. Maybe there is a reason for that.

    Liked by 1 person

    • anotherfoodieblogger May 30, 2016 at 9:18 am #

      It is very tricky stuff to work with, be glad you haven’t Gerlinde. πŸ™‚ Thanks so much!


  12. Bernadette May 30, 2016 at 6:13 am #

    Can’t wait to make this for my hubby. Unrolls rule!

    Liked by 1 person

  13. Karina Pinella May 30, 2016 at 6:47 am #

    Excellent solution; just get into the “meat” of things. Cut out the middle “wrap.”

    Liked by 1 person

  14. StefanGourmet May 30, 2016 at 8:58 am #

    So nice to make your own chile sauce. I’d leave out the water, not sure what it’s purpose would be except for diluting the flavor.

    Liked by 1 person

  15. Lina May 30, 2016 at 11:12 am #

    Looks excellent…Amazing recipe

    Liked by 1 person

  16. Freda @ Aromatic essence May 30, 2016 at 2:40 pm #

    I love sweet chilli sauce! On my to do list as well πŸ˜€ I love the ‘unrolls’ too πŸ™‚ I bet they tasted awesome, so who cares really..hehehe

    Liked by 1 person

  17. apuginthekitchen May 30, 2016 at 5:57 pm #

    Well it made me laugh because it sounds like me trying to make the rolls. Love the sauce, you can see how tasty it is. Great save using it on a deconstructed roll. Delicious.

    Liked by 1 person

  18. Conor Bofin May 30, 2016 at 11:07 pm #

    Nice sauce / dressing. A very honest post indeed. I would have tarted it up and spoofed my way through.

    Liked by 1 person

    • anotherfoodieblogger May 31, 2016 at 12:15 am #

      Many thanks Conor. Sometimes posting a saved disaster is better than nuttin’…. πŸ™‚


  19. fromthefamilytable May 31, 2016 at 8:06 am #

    Sometimes things that don’t work as you planned turn out to be food “discoveries”. Julia Child was a master at that.

    Liked by 1 person

  20. D. Wallace Peach May 31, 2016 at 12:21 pm #

    My mom was raised in Indonesia, so we always have some Sambal in the house. So fun to see a recipe show up where I can use it! The sauce sounds wonderful. My cooking is so bland that flavorful sauces are a big hit over here! Ha ha.

    Liked by 1 person

    • anotherfoodieblogger May 31, 2016 at 4:10 pm #

      Oh yay! Yes I always keep a jar of it in the fridge. It adds so much flavor to so many foods! Thank you for letting me know Diana, I hope you get to make it soon. πŸ™‚

      Liked by 1 person

  21. Michelle Williams May 31, 2016 at 7:44 pm #

    Love the sauce and the deconstructed shrimp roll. Great ideas! Thank you

    Liked by 1 person

  22. New Journey June 1, 2016 at 5:29 pm #

    LOL I have been trying to master rolling spring rolls….they make it look so easy…it is anything but easy…mine are so limp and loose…I will finish the packet I bought but will buy them already rolled…LOL we have a store that rolls them to order…so they are so fresh…love the recipe for the sauce…I will leave out the fish sauce…thanks

    Liked by 1 person

  23. Karen June 2, 2016 at 5:37 am #

    Looking at that last photo of yours, I think unrolls are a great idea. πŸ˜€ Besides, my husband doesn’t like the spring roll wrappers so this is perfect.

    Liked by 1 person

  24. all-TIM-ate June 2, 2016 at 4:51 pm #

    you make it look so easy, and it is. i usually buy sweet chilli sauce because i’ve never seen a recipe, now i can make my own. Thanks for posting this

    Liked by 1 person

  25. Sadie's Nest June 3, 2016 at 9:47 am #

    Hey, unrolled sounds like something I can do! Perfect πŸ˜‰

    Liked by 1 person

  26. Sheryl June 4, 2016 at 5:45 am #

    I’m sure you weren’t laughing when the spring roll exploded, but your vivid description made me smile. Sometimes no matter how hard we try, things go awry when cooking.

    Liked by 1 person

    • anotherfoodieblogger June 4, 2016 at 9:19 am #

      No I certainly wasn’t laughing at that point Sheryl. Thank you so much for stopping by. πŸ™‚


  27. Marisa's Italian Kitchen June 4, 2016 at 6:35 pm #

    Lol…the unrolls sounds just wonderful to me. 😊

    Liked by 1 person

  28. Food Meanderings June 6, 2016 at 8:20 pm #

    Looks great but what is Sambal Oelek?

    Liked by 1 person

    • anotherfoodieblogger June 6, 2016 at 9:55 pm #

      It is an Asian sauce that you can find in most any U.S. Market in the Asian aisle. I guess your location could vary? It’s similar to Sriracha, yet not.

      Liked by 1 person

  29. OrganicIsBeautiful June 6, 2016 at 11:41 pm #

    Yammmmiii !

    Sabrina πŸƒπŸŒΌπŸŒΊ

    Liked by 1 person

  30. Smiling Notes June 15, 2016 at 8:52 pm #

    Hahaa I love how the idea of ‘unrolls’ unfolded 😜 Lovely recipe.. Looks too good!

    Liked by 1 person

  31. Pan June 28, 2016 at 10:51 pm #

    A classic and superb example of taking life’s lemons and making lemonade πŸ‘
    You may have now started a new trend, “the spring unroll” or maybe ” the sprung roll” πŸ˜„
    It looks and sounds delicious and shows how a fail can be “sprung” into a success !

    Liked by 1 person

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