Summer Rolls with Tropical Sweet Chili Garlic Sauce are the perfect finger food for your next cookout. Serve them as an appetizer or replace the traditional bowl of salad for a cool, crunchy side dish.
Fresh vegetables star in these quick and easy Summer Rolls but its the Tropical Sweet Chili Garlic Sauce that will make you come back for more. It is got just the right balance of sweet and salty and of course plenty of umami too! You are definitely going to double dip!
#CookoutWeek continues with one of my favorite dishes! I simply cannot eat enough summer rolls! Maybe it’s the fresh, crunchy salad fixings or that it’s finger food. Or possibly it’s the delectable sauces that come with them that make summer rolls irresistible . Whatever the reason, summer rolls always hit the spot.
There is no right recipe either because you can put whatever you like in them. I like mine with shrimp, but you can just as easily use chicken, tofu or no protein at all. You can also use your favorite veggies, so the Summer Roll recipe below is just a guide.
Now let’s get saucy! Some recipes use a peanut sauce but I prefer a sweet and sour approach. So, I created this Tropical Sweet Chili Garlic Sauce to make those fresh veggies pop! Yes, it has a somewhat long list of ingredients including a flavored vinegar, but it only takes 5 minutes to make! You’ll be drinking Hibiscus Shandies in no time.
I’d love to hear your favorite summer roll combinations. Comment below or connect with me via social media. I love to chat food!
- 4 tsp garlic minced
- 4 tsp chili garlic sauce
- 1/4 cup light brown sugar
- 4 tsp cornstarch
- 1/2 cup warm water
- 3 TB plus 1 tsp rice wine vinegar
- 4 tsp tropical vinegar (I used a white balsamic flavored with orange mango and passion fruit)
- 2 tsp fish sauce for a vegetarian version use Golden Mountain Seasoning Sauce
- 2 tsp soy sauce
- 12 rice paper wrappers
- 12 in steamed or grilled shrimp sliced half (Use tofu or omit for vegetarian summer rolls)
- 1 english cucumber thinly sliced into rounds
- 1 red bell pepper julliened
- 12 leaves lettuce about 4-5 inches in length
- 2 cups purple Cabbage sliced thin
- 36 leaves mint
- 1/4 cup cashews chopped
Combine all sauce ingredients in a medium microwave safe bowl.
Whisk to combine then microwave in 30 second intervals until sauce thickens and becomes translucent. (Make sure to whisk between intervals)
Refrigerate until ready to use.
Place warm water in a cookie sheet and dip one rice paper wrapper in the water.
Transfer wrapper to a cutting board and smooth out.
Place two shrimp halves in the center and top with cabbage, red peppers and cashews.
Near the bottom place the cucumber, mint leaves and lettuce.
Fold the right side of the rice paper over.
Fold up the bottom over the lettuce and roll once.
Fold the left side over and roll towards the top.
Serve with prepared sauce.
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