Dipping sauce

  • 2 Teaspoons sugar
  • 1/8 Cup fish sauce
  • 11/2 Tablespoons fresh lemon juice
  • 11/2 Tablespoons rice wine vinegar
  • 1 Tablespoon water
  • 11/2 Teaspoons minced garlic
  • 1 Teaspoon chilli sauce


Whisk  together the dipping sauce ingredients and refrigerate.  Cook the rice noodles in boiling water until they become a clear color.  Shock the noodles in cold water and drain.  Blanch the shrimp in boiling water until cooked, about three minutes. Shock, peel, and devein the shrimp.  Slice the shrimp in half lengthwise.  Toss the carrots with the salt and marinate for 10 minutes.  Rinse thoroughly and blot any excess moisture from the carrots.  Combine the noodles, carrots, lettuce, sugar, golden raisins and lemon juice.

To assemble the summer rolls, combine the sugar and warm water in a large bowl.  Moisten 1 wrapper in the sugar water and place on a clean, flat-weave  cloth.  Place 2 1/2 oz of the noodle mixture, 2 shrimp halves, and a few cilantro leaves in the center of each wrapper.  Fold in each end of the wrapper and roll to completely encase the filling.  Regrigerate until needed.  For each portion, serve 1 cold summer roll with approximately 1 tablespoon dipping sauce.


  • 1/2 Cup rice noodles
  • 1/2 Cup shrimp
  • 1/2 Cup golden rasins
  • 1/2 Cup finely julienned carrots
  • 1/4 Teaspoon kosher salt
  • 4 Teaspoons iceberg lettuce chiffonade
  • 3/4 Teaspoon sugar
  • 1/8 Cup lemon juice

Sugar Water

  • 1/2 Cup sugar
  • 1/2 Cup warm water
  • 7 rice paper wrappers
  • 1/2 Teaspoon cilantro leaves

Nutrition Facts Per Serving

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