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Summer Rolls with Sweet Chili Dipping Sauce Recipe

Summer Rolls with Sweet Chili Dipping Sauce

Show: Food 911

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

Showing 11-20 of 25

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  • on October 01, 2006

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    this was a big hit at a bbq for an appetizer. i excluded the cellophane noodles, and added julienned cucumber and boiled shrimp (1 or 2 in each roll. i used the big size wraps, i added 1 more beet (grated, rather than julienned. for the sauce, i only had sweet rice vine and rice vinegar, and wasn't sure which to use. so i used a little bit less rice vinegar and added a little bit sweet rice wine. it turned out perfect!

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  • on September 07, 2006

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    Takes some prep time but...so very worth it. Incredible fresh taste! Loved the dipping sauce.

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  • on August 29, 2006

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    Made this as an app to go with a Thai dinner and everyone went nuts. Lots of prep work, but worth it!!

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  • on July 09, 2006

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    These rolls are so simple and lovely. The beets make them pink, which is different and festive on a white platter with cilantro garnish. I'm a personal chef, and I make these for my cleints all they time. Everyone loves them! Try bagged shredded carrots to make prep even faster.

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  • on June 08, 2006

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    I skipped the beets and added halved med shrimps that I cooked w/ whole cloves. It turned out incredible.

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  • on May 19, 2006

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    good

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  • on May 18, 2006

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    As all his recipes...superb!!!

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  • on July 24, 2005

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    Had to go to an asian market for the wrappers and the noodles, and that was a little hard becuz I don't read chinese/vietnamese - but after finding the ingredients....EXCELLENT. I still need a little practice rolling these babies, and I added some cooked shrimp and avocado. Tasted so light and refreshing.

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  • on April 04, 2005

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    I loved the Chili sauce. I thought the summer rolls were pretty good, but the next time I made the sauce, I just put raw carrots, shredded romaine, cucumber and avocado into the rice paper wrappers and dipped them into the sauce-very good.

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  • on December 26, 2004

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    As usual, I love most of Tyler's recipe.

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