Name: Tropical Spring Rolls with Chile Sauce
Yield: Makes 4 first-course servings
Ingredients: 1 cup Asian sweet chile sauce* (preferably Mae Ploy brand); 1 tablespoon fresh lemon juice; 1 tablespoon Asian fish sauce; 1 teaspoon finely chopped garlic; 1 teaspoon palm sugar* or packed brown sugar; 1 teaspoon grated peeled fresh ginger; 1 teaspoon finely chopped fresh cilantro; 1/4 teaspoon finely chopped fresh hot chile (such as Thai or serrano, preferably red), including seeds; 1 1/2 lb shrimp in shell, peeled, deveined, and coarsely chopped (1/2-inch pieces); 1/2 cup coarsely chopped fresh cilantro; 3/4 teaspoon salt; 8 Chinese spring roll wrappers*; 2 teaspoons water; 1 teaspoon cornstarch; About 1 cup vegetable oil

The consistency and flavor of bottled Asian chile sauces can vary, as can the heat of fresh chiles, so make adjustments to taste. For these tropical rolls, we found the thinner Wei-Chuan brand spring roll wrappers worked best.

Active time: 1 hr Start to finish: 1 hr

Cooks' notes:

• Sauce can be made, without cilantro, 1 day ahead and chilled. Add cilantro just before serving. • Spring rolls can be formed (but not cooked) 6 hours ahead and chilled, covered with plastic wrap. * Available at Asian markets.

Recipe notes

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