Vietnamese Grilled Shrimp Summer Rolls Recipes

VIETNAMESE GRILLED SHRIMP SUMMER ROLLS

Steps:

• To make the pickles: Whisk together vinegar and sugar in a small bowl. Place cucumber, carrot, daikon in a jar or container. Pour in enough vinegar and sugar mixture to fully submerge vegetables. Cover and let stand for at least one hour, or transfer to refrigerator for up to a week.
• To make the marinade: Whisk together fish sauce, water, sugar, garlic, and black pepper in a small bowl. Place shrimp in a resealable plastic bag and pour in marinade. Seal bag and place in refrigerator while preparing vermicelli and grill.
• Bring a medium pot of water to a boil. Add in vermicelli and cook for 3 minutes. Drain in colander and run under cold water. Set aside.
• Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Skewer shrimp and place on grill. Grill skewered shrimp over direct heat until shrimp are opaque and cooked through, about 2 minutes per side. Transfer shrimp to platter and remove from skewers.
• Fill a large, shallow bowl with hot water. Place 1 spring roll wrapper in water and let soak until soft and pliable, about 15 seconds. Transfer wrapper to a work surface. Place 3 shrimp in center of wrapper and top with lettuce, vermicelli, pickles, a few mint leaves, and a few sprigs of cilantro. Fold bottom of wrapper over filling, fold over sides around filling, then roll wrapper shut. Repeat with remaining 7 wrappers. Serve immediately.

VIETNAMESE SUMMER ROLLS

Steps:

• Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2 seconds. Turn it and dip remaining section, then lay on a damp towel.
• Working on bottom third of rice paper, spread a bit of lettuce, noodles, carrots, herbs and pork and/or shrimp. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.
• Combine fish sauce, sugar, ginger, chili-garlic paste and about 1/4 cup water. Taste and adjust seasoning, adding salt and pepper if necessary.
• Serve rolls right away, or refrigerate, lightly covered, up to 2 hours. Cut each roll into 2 or 3 pieces, then serve with dipping sauce and lime wedges.

VIETNAMESE SUMMER ROLLS WITH SHRIMP AND GROUND PORK

Steps:

• In a bowl, mix the pork with the garlic, scallion, 1/2 teaspoon of the sugar, 1 1/2 tablespoons nuoc mam, the egg and the cornstarch. Leave the mixture in the refrigerator for 30 minutes. Meanwhile, prepare a charcoal fire.
• When you are ready to cook the pork, shape the mixture roughly into 6 ping-pong sized balls. Lightly oil a steamer tray and steam the pork balls for 5 minutes. Transfer the partially cooked pork balls to a hot grill fire. Cook for 10 minutes, turning occasionally so all sides of the balls get golden brown. Remove the pork balls from the fire, cut them in half, and return them to the fire, cut side down. Grill them for 5 more minutes. Remove the pork and when it is cool enough to handle, cut it in shreds roughly 1 1/2 inches thick. Reserve.
• Bring a few quarts of salted water to the boil. Plunge the shrimp into the boiling water and turn the heat off. Remove the shrimp form the water when just cooked (2 to 3 minutes). In a bowl, mix together the remaining 2 tablespoons of fish sauce and the remaining tablespoon of sugar. When the shrimp are cool enough to handle, peel them and slice them in half the long way (cutting each shrimp into 2 thin, C-shaped pieces). Reserve the shrimp and fish sauce sugar mixture.
• Submerge 1 sheet of banh trang in a basin of warm water for 2 to 3 seconds, then remove it immediately. Try to dip all of it into the water simultaneously and handle it carefully so it doesn't tear. Place the sheet on a dry towel.
• Roll the sheet right on the towel: About 1-inch above the lower edge of the sheet, spread out 1/8 cup of shredded lettuce. Leave a 1 1/2-inch gap between the left edge of the sheet and the lettuce and the same between the right edge of the sheet and the lettuce. Define a rectangle with the lettuce that is about 5 inches wide and 3 inches long toward the center of the sheet. Now evenly top the lettuce rectangle with 1/8 of the bean sprouts, 1/8 of the shredded carrot and 1/8 of the peanuts. Evenly distribute 1/8 of the grilled pork shreds over the rectangle. Tear 5 to 6 mint leaves, and an equal amount of cilantro and distribute those over the rectangle. Top everything with a few sprinkles of nuoc mam.
• Carefully pick up the right edge of the sheet and fold it toward the center of the filling. Make sure the folded sheet is even and uncreased. Do the same with the left edge of the sheet. The rectangle of filling should now be covered by the folded sheet with the left and right edges meeting each other at the center of the rectangle. Pick up the bottom edge of the sheet and start rolling away from you, making sure to tuck the filling in tightly as you roll. When you have rolled about halfway to the top of the sheet, dip the shrimp halves in the reserved fish sauce-sugar mixture. Place 2 shrimp halves along the cylinder that you have half-rolled and keep on rolling until a fully rolled cylinder has been formed. Place it under a damp towel. Repeat the process 7 more times to make 7 more rolls. Serve immediately or cover the rolls with damp towels and