Shrimp Summer Rolls with Florida OJ Sriracha Sauce


  • 2 cups (500 ml) Florida Orange Juice
  • 2 tbsp. fresh ginger, cut into julienne
  • 1 cup daikon radish, cut into julienne
  • 1 cup carrot, cut into julienne
  • 1 ½ lb. (16-20 count) shrimp
  • 6 summer roll/ salad roll wrappers
  • 1 bunch mint, whole leaves removed
  • 2 tbsp. sriracha sauce


Shrimp Summer Rolls with Florida OJ Sriracha Sauce
Combine Florida Orange Juice and ginger in small saucepan; bring to a boil. Cook over medium heat; reduce to one-half volume.

Place radish and carrot in Florida Orange Juice mixture; blanch for 20 seconds. Remove ginger, radish and carrot and place in ice water bath; drain on paper towels.

Cool Florida Orange Juice mixture; reserve.

Bring 8-quart pot of water to a boil. Peel and devein shrimp; slice shrimp in half lengthwise. Add shrimp to boiling water. When water returns to a boil, cook shrimp for approximately 4 minutes or just until cooked through and pink. Remove shrimp from boiling water; place in ice water bath.

Place summer roll wrappers in medium bowl; cover with cold water to soften.

Place one summer roll wrapper on a cutting board. Place four shrimp halves in single line along middle of wrapper. Place small amount of ginger, carrot and radish on top of shrimp. Lay several mint leaves on top.

Fold in both ends of summer roll wrapper, then fold in one side and roll up. Repeat with remaining wrappers.

Add sriracha to Florida Orange Juice reduction; stir. Cut summer rolls in half on the bias, if desired.  Serve with Florida Orange-Sriracha Dipping Sauce.