Vietnamese Grilled Shrimp Spring Rolls

Filled with herbs, veggies, and grilled shrimp, these fresh shrimp spring rolls take some patience to assemble, but they're so flavorful!

Course Main Course

Cuisine vietnamese

Keyword shrimp spring roll

Prep Time 15

Cook Time 4

Total Time 19

Servings

Calories 207.52kcal

Ingredients

1 pound uncooked shrimp , 16-20 per pound. I prefer Key West pink shrimp because they're super sweet
1 tablespoon olive oil
1 lime juiced
1 teaspoon lime zest
kosher salt and freshly ground black pepper
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
½ cup cilantro leaves
½ cup Thai basil leaves
½ cup mint leaves
Peanut and Nuac Cham Dipping Sauces

For the Peanut Sauce

2 tablespoons smooth peanut butter
¼ cup hoisin sauce
1 clove garlic , minced
1 tablespoon water
1 teaspoon sugar
¼ teaspoon crushed red pepper

For the Nuac Cham Dipping Sauce

¼ cup rice wine vinegar
¼ cup fish sauce
3-4 limes , juiced
1 clove garlic , minced
2 tablespoons grated carrot
2 tablespoons sugar
Pinch of red pepper flakes

Instructions

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 ⅓ 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.

For the Peanut Sauce

Mix all of the ingredients together in a small bowl until smooth. Serve at room temperature.

For the Nuac Cham Dipping Sauce

Mix all of the ingredients together in a small bowl until sugar has dissolved. Serve at room temperature.

Notes

These rolls should be eaten the day they’re made. Refrigerating overnight can begin to make the rice paper a little tough and not as pliable to the bite.

Nutrition