My mouth is kind of stinging right now with chili sauce. I just got done making some delicious spring rolls for our dinner tonight. We are having a mixed cuisine night of chow mein and Vietnamese. These spring rolls are perfect for a child's lunch or a light and easy snack.
The noodles are rice noodles and are just soaked in water that has boiled and been turned off for 5 minutes. I cut seedless cucumber and carrots into planks and then matchsticks. It helps to make one end flat before attempting this so the veggies don't go rolling. I used two carrots and 1/2 of a seedless cucumber. I also took a few sprigs of mint and a handful of cilantro and julienned them also. I used frozen shrimp 100/200 count that I defrosted in water and then drained.
The spring roll wrappers come dry and are activated by placing in warm water. I did one at a time placing the veggies close to the folding edge. Lettuce went down first, then some noodled, the shrimp, and then the cilantro and mint. (a pinch each)
The wrapper and its contents are rolled up burrito style tucking the sides in. They can be served cut in half and can be made ahead of time. Make sure to cover with plastic wrap if refrigerating.
Sweet Chili Sauce
3/4 cup sugar
1/4 cup vinegar
1/4 cup water
1 TBSP. garlic
1 tsp crushed red pepper flakes
1 tsp. Sriracha
1 TBSP cornstarch
1 TBSP cold water
1/2 tsp salt
Bring the sugar, vinegar, water, garlic and crushed pepper flakes to a boil. Stir the cornstarch and cold water together. Add to the boiling chili sauce and stir. Remove from the heat and place in a jelly jar or container. Add the salt and stir in the Sriracha. Let cool and serve with the spring rolls.