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Vietnamese Shrimp Rolls with Chili-Plum Sauce

Image for Vietnamese Shrimp Rolls with Chili-Plum Sauce


Yield: 24 servings

kikkoman products used:


Chili Plum Sauce:
1 1/2 cups Kikkoman Plum Sauce
1 1/2 cups Kikkoman Thai Style Chili Sauce
3/4 cup orange juice
3 tablespoons Kikkoman Soy Sauce

Vietnamese Shrimp Rolls:
72 shelled, deveined shrimp, tails removed (16-20 count)
1 cup Kikkoman Soy Sauce
12 ounces dried rice stick noodles
48 spring roll wrappers
24 large red lettuce leaves, halved lengthwise
4 1/2 cups julienned English cucumbers
2 ounces mint leaves


To make Chili Plum Sauce: Whisk together all ingredients until blended. (Yield: 4 cups)

To make Vietnamese Spring Rolls: Toss shrimp with soy sauce; refrigerate 30 minutes. In bowl, cover noodles with boiling water; soak 5 to 8 minutes until noodles are tender but still firm. Drain, rinse and pat dry; cover and reserve. Drain excess soy sauce from shrimp; grill shrimp until cooked through. Halve lengthwise; cover and set aside.

Dip 1 spring roll wrapper in warm water 15 to 20 seconds until pliable. Drain and place on towel. On bottom of wrapper, place 3 shrimp halves and 1 lettuce-leaf half, leaving 3/4 inch uncovered on each side. Top with 1 1/2 tablespoons noodles, 1 1/2 tablespoons cucumber and 3 mint leaves. Tightly roll up from bottom, folding in sides halfway through. Continue rolling and place, seam side down, on sheet pan. Keep finished rolls covered with a damp towel. Repeat with remaining rice papers and filling. Spring rolls should be served within 3 hours of making.

For each serving, to order: Halve 2 rolls on the diagonal. Serve with 2 1/2 tablespoons Chili Plum Sauce.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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