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Starters

Grilled Shrimp Vietnamese Spring Rolls

Spring has officially arrived and more daylight means more time for grilling!

Close up of a shrimp with tail Close up of a shrimp with tail

You'll love this simple and satisfying recipe for shrimp spring rolls. The combination of fresh vegetables and grilled shrimp delivers seasonal flavors perfect for spring and summer.

Ingredients

Yields: 6
Cook: mins
Prep: 10 mins

•1 pound of uncooked large shrimp, peeled and deveined, 16 to 20 count
•4 ounces rice vermicelli noodles
•8 8-inch rice paper wraps
•1 red bell pepper, seeded and thinly sliced
•2 carrots, shredded
•2 cups bib lettuce
•1/2 cup mint leaves
•1/2 cup basil leaves
•1/2 cup cilantro leaves
•Optional: peanut sauce or sweet chili sauce for dipping

Preparation

•In a medium pot, bring 1 quart of water to a boil
•Add vermicelli noodles to water and cook for 4-5 minutes, until softened
•Drain vermicelli noodles and set aside for later use
•Prepare grill with Cowboy Hardwood Lump Charcoal and light
•Thread shrimp onto wooden skewers, piercing once near the tail and once near the head
•Place shrimp skewers on grill over direct heat, and allow to cook 2-3 minutes each side
•Once shrimp have turned pink, remove from grill and remove skewers
•Transfer shrimp to platter and set aside for later use
•Gently wet a rice paper wrap in a bowl of warm water until soft, about 15-20 seconds
•Remove carefully and transfer to flat, dry surface
•As the wrapper softens, place 3 shrimp in the center
•Layer with a few leaves of lettuce, mint, basil, cilantro and a few slices of red pepper, topped with vermicelli noodles and a few pinches of shredded carrots
•Roll the wrappers very gently over the filling into a tight cylinder, tucking in the ends
•Repeat with remaining wraps and ingredients
•Place on serving platter, and cut the rolls in half
•Serve with optional dipping sauce and enjoy!

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