Vietnamese Grilled Shrimp Spring Rolls

1 Follow Recipe to make Sesame Ginger Vinaigrette Great as a Salad Dressing and
Marinade too!

2 Make Sesame Ginger Vinaigrette

3 Marinate Shrimp in Vinaigrette for 30 min -1 hour.

4 Grill the shrimp and cool in the refrigerator for later use.

5 Once the shrimp are cooled, cut the shrimp along the vein line to split into two
thinner pieces. Reserve to use in the spring roll

6 Cook the bean thread noodles according to the package. Generally I have found it
takes about 5-6 minutes.

7 Drain the noodles and shock or rinse in cold water to cool.

8 Drain the noodles well again.

9 Toss with the sesame oil.

10 Cut the noodles into 3" segments, pile the noodles on a cutting board and cut
the pile in a 3"x3" quadrants.

This will give the noodles a rough cut to allow to fit in the rolls. Reserve for
assembly.

11 Cut the vegetables, julienne is specified because it is thin and in 1-2"
segments.

This will help to ensure that the vegetables wont pierce the rice paper.

(Watch the video below, I show what to do if you have a blow out or rip in the
paper when rolling)

12 In a bowl, combine the vegetables and bean thread noodles.

13 Add the Vinaigrette and toss to coat well. Set aside.

14 Tear lettuce into pieces approximately 3" pieces. Set aside.

15 Your station should be set up with three towels soaked in hot water and rung
out.

16 You should have a bowl of hot water large enough to dunk the rice paper set to
one side.

17 Lay out one of the damp towels on the surface.

18 Dunk one sheet of rice paper in the hot water for approximately 5-10 seconds.

If your water is hot the rice paper should start to become pliable.

Don't dunk too long as the rice paper will continue to soften in the hot damp
towels.

19 Place the rice paper flat on the first towel. Cover the rice paper with the
second damp towel.

20 Repeat the process in steps 4 & 5 for the second rice paper.

(As you continue to dunk the rice paper the water will get colder. You may need
to soak longer or replace the cooling water with hotter water to get the rice
paper to the desired softness.)

21 Let the rice paper rest in the warm damp towels to continue to soften for
approximately a minute.

22 Peel the top towel back slowly, the rice paper should be tacky to the touch.

Hold the rice paper, if needed, to keep the rice paper from sticking to the
towel you are pulling away.

The rice paper should stay in place on the bottom towel as you pull away.

23 Place a lettuce leaf down on the rice paper about ⅓ of the way from the edge of
the rice paper closest to you.

24 Place ⅓ – ½ cup of filling mix on top of the lettuce leaf.

25 Place 4 pieces (2 shrimp split) in a row along the mix on the side of the
filling furthest away from you, pink side of the shrimp facing out.

26 To roll, the process is similar to rolling a burrito.

Pull the rice paper closest to you up over the top of the filling.

Tuck in the filling and shrimp under the top of the rice paper as you bring the
rice paper over the top.

27 Fold in each side of the rice paper toward the middle. One side at at time, at
the same time you are holding the rice paper on top to keep in place.

28 As you continue to roll forward with the top of the roll, gently pull back
toward you as you roll.

29 As you near the end of the rice paper continue to pull gently as you roll. This
will help to keep the roll tight.

This is important because if you are going to cut the rolls it will help to keep
the filling compact.

**In the video below I show how to assemble with the lettuce down first and also
with the shrimp down first. Also what to do if you have a blowout.

30 Repeat the processes above to dunk more rice paper and assemble the rolls.

31 Serve with Sweet Chili Sauce and Peanut Sauce

Vietnamese Grilled Shrimp Spring Rolls

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Vietnamese Grilled Shrimp Spring Rolls

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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