Fresh Spring Rolls With Grilled Lemongrass Shrimps

Fresh Spring Rolls With Grilled Lemongrass Shrimps


1 lb (18 to 20) Medium-Size Shrimps, peeled
1 Stalk Lemongrass, bruised
2 Cloves Garlic, chopped
1 Tbsp Fish Sauce
2 tsp Sugar
1 tsp Chili Flakes
2 tsp Peanut or Vegetable Oil
12 pieces Rice Paper
Asian-style Coleslaw
1 Cup Mint Leaves,
1 Cup Asian Basil
¼ Cup Fresh Coriander Leaves
1 Head Red Leaf Lettuce
1 ½ Cup Bean Sprouts, blanched
¼ Cup Chopped Peanuts, optional
Peanut Sauce, for dipping


Combine the shrimp, lemongrass, garlic, fish sauce, sugar, chili flakes and oil in a bowl. Set aside to marinate for 20 minutes.

Prepare the grill for direct heat. Grill the shrimp until just done, about 2 to 3 minutes. Remove the shrimps and let cool slightly, and cut each shrimp in half, lengthwise.

Make the Spring Rolls: Filled a shallow pan with water. Briefly dip each sheet of rice paper into the water. Remove and place on a board and dry with a damp cloth. Arrange 3 pieces of shrimp halved, cut-side up. Place some coleslaw (below the shrimps) bean sprouts, mint leaves, coriander leaves, basil leaves, peanuts, and lettuce. Roll-up the rice paper, fold the sides, and roll-up tightly, and pressing to seal.


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