Grilled Shrimp Vietnamese Spring Rolls
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1 clove garlic minced
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 teaspoon sugar
- 2 tablespoons sugar
- kosher salt and freshly ground black pepper
- 1/4 cup fish sauce
- 1/2 cup cilantro leaves
- 1/4 teaspoon crushed red pepper
- 1/4 cup hoisin sauce
- 1/4 cup rice wine vinegar
- 1 teaspoon lime zest
- pinch of red pepper flakes
- 1/2 cup mint leaves
- 2 tablespoons smooth peanut butter
- 1 lime, juiced
- 1 pound uncooked shrimp 16-20 per pound. i prefer key west pink shrimp because they're super sweet
- 10-12 8- inch round rice paper wrappers
- 6 ounces rice or vermicelli noodles softened in hot water and drained
- 1 red bell pepper seeded and thinly sliced
- 2 carrots, peeled halved and thinly sliced
- 1 cucumber, peeled seeded halved and then thinly sliced
- 2 cups spring green lettuces
- 1/2 cup thai basil leaves
- peanut and nuac cham dipping sauces
- 3-4 limes, juiced
- 2 tablespoons grated carrot
- Carbohydrate 5.46982406011677 g
- Cholesterol 69.1380402401623 mg
- Fat 1.87474967545908 g
- Fiber 0.971054995471891 g
- Protein 10.4247611610627 g
- Saturated Fat 0.338023522418363 g
- Serving Size 1 1 Serving (114g)
- Sodium 1780.97621136226 mg
- Sugar 4.49876906464487 g
- Trans Fat 0.291018275118125 g
- Calories 84 calories
Shell and remove the tails from the shrimp and rinse. Place in a bowl and drizzle with the olive oil, lime juice and lime zest and season with the kosher salt and freshly ground black pepper.Skewer the shrimp and heat the grill to medium heat. Brush the grill with oil or cooking spray and cook for 2-3 minutes on each side then remove and let cool.When cooled, remove the shrimp from the skewers and slice in half from head to tail and set aside.Fill a large plate or pyrex dish with warm water, dip a rice wrapper into the warm water and completely submerge the wrapper for 1 minute. Set on the wrapper on a clean, flat surface and arrange a few slices of the veggies and herbs on the bottom â…“ of the wrapper then top with a few lettuce leaves, a small handful of the vermicelli noodles then more veggie slices and herbs.Place 3 shrimp halves, grilled side down, on the rice paper just above the pile of the vermicelli and veggie pile. Fold the bottom of rice paper over vermicelli and veggie pile and roll over to form a cylinder. Fold in the two sides of the cylinder to make a package and keep folding over until it resembles a burrito shaped roll. Cut in half or in thirds, and serve with peanut and nuac cham dipping sauces.Mix all of the ingredients together in a small bowl until smooth. Serve at room temperature.Mix all of the ingredients together in a small bowl until sugar has dissolved. Serve at room temperature.
