Achieve decadent flavor with Chef Tom's charcoal grill recipe for Grilled Shrimp Spring Rolls! The fresh and light rolls are bursting with flavor.
WHAT YOU'LL LOVE
- Softening the vermicelli in water that's already off the heat keeps the noodles from turning mushy the way a rolling boil would
- Tossing the softened noodles in a little sesame oil right away keeps individual strands from clumping together while everything else comes together
- Grilling the shrimp on skewers over hot coals first, then letting them cool before rolling, keeps the warm shrimp from steaming the rice paper and vegetables inside a sealed roll
- Wrapping each finished roll individually in plastic keeps them from sticking to each other or drying out while they chill before serving
Grilled Shrimp Spring Rolls
Tom Jackson
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Asian
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
Calories
341
Chef Tom fires up the Yoder Smokers Flattop Adjustable Charcoal Grill for Grilled Shrimp Spring Rolls. Fresh, light and bright with tons of flavor!
Ingredients
- 1 lb jumbo shrimp
-
1 (16 oz) bottle Smoke on Wheels Pork Marinade
-
Dizzy Pig Pineapple Head
- 1 cup carrots, grated
- 1/2 cucumber, thin sliced rounds
- 1/4 cup green onions, greens only, sliced
- 1/4 cup cilantro, chopped
- 1 bundle vermicelli noodles
-
Heat Mavericks Where Did the Mango? Mango Habanero Hot Sauce, taste
- Sesame oil, to taste
-
Kim’s Gourmet Spicy Peanut Sauce, for dipping
Directions
- Place the shrimp in a small Briner Bucket and cover with Smoke on Wheels Pork Marinade. Let soak at least 30 minutes.
- To soften the vermicelli noodles, bring a pot of water to a boil. Remove from the heat. Add the noodles to the hot water. Let soak for 3-5 minutes, or until softened, stirring occasionally. Remove from the water. Place in a small bowl with a drizzle of sesame oil to prevent sticking.
- Fill a charcoal chimney with lump charcoal. Place a fire starter under the chimney and light. When the charcoal is hot all the way to the top of the chimney, dump into the charcoal tray of the Yoder Smokers Flattop Adjustable Charcoal Grill.
- Remove the shrimp from the marinade. Thread onto flat bamboo skewers. Season with Dizzy Pig Pineapple Head.
- Grill the shrimp over the hot coals until you get a slight char. Flip and continue cooking until the shrimp is opaque all the way to the center and fully cooked through. Remove from the grill. Let cool and remove from the skewers.
- To build the spring rolls, start by softening the rice paper is warm water. This should only take about 10-15 seconds. Remove from the water and transfer to a work surface soaked with a little water.
Place a pinch of the vermicelli noodle on the rice paper. Top with sliced cucumber, shredded carrots, sliced green onions and minced cilantro. Drizzle a little sesame oil over the veggies. Lay out four shrimp on top of the veggies. Top with a drizzle of Heat Mavericks Where Did the Mango? Mango Habanero Hot Sauce. Roll the rice paper around the fillings, as you would a burrito, as tight as possible, taking care not to tear the paper.
- Wrap the spring rolls individually in plastic wrap for storing. Serve cold with Kim’s Gourmet Spicy Peanut Sauce, for dipping.
Recipe Note
Recipe FAQ
Why remove the vermicelli from the heat before adding the noodles to the water?
Soaking them in water that's off the boil softens the noodles gently over 3-5 minutes without overcooking them. A rolling boil would risk turning them mushy before they're even done softening.
Why toss the noodles in sesame oil right after draining them?
A light coating keeps individual strands from sticking together in one clump while the rest of the ingredients come together, so they're easy to portion out once it's time to build the rolls.
Why let the grilled shrimp cool before rolling them into the spring rolls?
Cooling the shrimp first keeps residual heat from steaming the rice paper and fresh vegetables once everything is sealed inside a tightly rolled wrap.
Why wrap each spring roll individually in plastic instead of storing them together?
Individual wrapping keeps the rolls from sticking to each other and helps the rice paper stay moist rather than drying out while the rolls chill before serving.
What internal temperature should the shrimp actually reach?
This recipe grills them until fully opaque all the way through, which lines up with USDA's minimum safe internal temperature of 145°F for shrimp no correction needed here.
How indoor-friendly is this recipe?
4 out of 5 — a hot cast iron skillet or grill pan on the stovetop can replicate the char on the shrimp; the noodles, vegetables, and rolling all happen off the grill regardless.
Recipe Highlights
Off-heat noodle soak: Softens vermicelli gently without overcooking it.
Sesame-oil tossed noodles: Prevents clumping before assembly.
Cooled shrimp before rolling: Keeps the rice paper from steaming shut.
Individually wrapped rolls: Keeps them separated and the paper from drying out.
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Nutrition
Nutrition
- Nutrition Serving Size
- 11.64 oz
- per serving
- Calories
- 341
- Carbs
- 51 grams
- Protein
- 25 grams
- Fat
- 2 grams
- Sodium
- 3117 milligrams
