Grilled Shrimp Vietnamese Spring Rolls

Grilled Shrimp Vietnamese Spring Rolls

Most Vietnamese spring rolls have boiled or steamed shrimp tucked inside their rice wrapper goodness. This time around, I peeled and de-tailed my shrimp, then marinaded the them for about 30 minutes in a super simple sauce to add a little more flavor before they hit the skewer. I used metal skewers, but if you use wood, be sure to soak them for about 30 minutes before skewering.
I cooked my shrimp on the grill because I was craving a nice, broiled char on the little crustaceans. Plus, grilling is just so easy and so fast during summer months. If you don’t have a grill, sear the shrimp in a fry pan over medium-high heat in a bit of olive oil, turning after 2-3 minutes on each side.
The important part of spring rolls is the combination of crunchy veggies with the slippery rice vermicelli noodles. I switch my veggies in and out depending on what’s in the fridge. For crunch, consider red, orange or yellow bell peppers, jicama, carrots, bean sprouts, cucumbers and even zucchini.
Fresh herbs—and an assortment of them—are essential to the flavor. So don’t skimp. I love Thai basil for it’s licorice-ey taste, fresh mint leaves and of course cilantro, which I add to the rolls stem, leaf and all.

See more: Vietnamese Grilled Beef Spring Rolls (Banh Uot Thit Nuong)
Grilled Shrimp Vietnamese Spring 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. That said, I ate these the next day for lunch, and served them for dinner the next night, and they were still totally delectable, although a wee bit more toothsome.

Ingredients of Grilled Shrimp Vietnamese Spring Rolls

Ingredients of Grilled Shrimp Vietnamese Spring Rolls

– 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 Nuoc 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

Instructions of Grilled Shrimp Vietnamese Spring Rolls

Instructions of Grilled Shrimp Vietnamese Spring Rolls

1, 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.
2, 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.
3, When cooled, remove the shrimp from the skewers and slice in half from head to tail and set aside.
4, 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.
5, 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.

Grilled Shrimp Vietnamese Spring Rolls

Grilled Shrimp Vietnamese Spring 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.

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. This post may contain affiliate links. As always, all opinions are my own.

1 comment

  • The food looks wonderful (mouth wairteng) and Seattle is a great town to visit. FR is a lucky girl.I hope she gets a chance to go downtown to Pike’s market and see the fish fly and maybe get a pic with Pork’n Beans!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>