Originally posted March 6, 2015.

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Fresh, flavorful, and simple to make! These Grilled Shrimp Spring Rolls are the perfect party appetizer or light meal.

These Grilled Shrimp Spring Rolls are a nice change from the traditional fried version, and have quickly become a family favorite of ours. Light, healthy, and great as a cool appetizer shared among friends. They are delicious when dipped in one or all three of my recommended sauces.

I love that these spring rolls are packed with crisp colorful vegetables. And just because I like to switch things up, I decided to grill the shrimp instead of boiling them. Another change to this specific recipe, is the addition of cilantro, instead of the usual Thai basil in Asian spring rolls.

WHAT INGREDIENTS DO I NEED?

1 ½ cup pre-packaged slaw
1 cup chopped cucumber
¼ cup fresh chopped cilantro
1 ½ teaspoon lime juice
1 tablespoon seasoned rice vinegar
2 tablespoon sesame oil
1 teaspoon sesame seeds
6-8 Rice Paper sheets- 8.5 inch diameter
12-16 medium shrimp- peeled and deveined
2 ounces rice vermicelli
Dipping Options: Peanut Sauce, Hoisin Sauce, Thai Sweet Chile Sauce

HOW DO I MAKE GRILLED SHRIMP SPRING ROLLS?

When it comes to combining the ingredients, everyone has a different method of creating the rolls. After much trial and error, the main tip I can give, is not to over stuff the rice paper. The paper is very fragile when wet, and will most likely end up tearing, and you will be left with a mess on your plate. A yummy mess!...but a mess, none the less.

**All detailed ingredients and instructions are in the recipe card below. **

These Grilled Shrimp Spring Rolls are delicious and make the perfect healthy lunch or simple weeknight appetizer.

Don't miss out on my oven-baked Crispy Avocado Spinach Spring Rolls!

Grilled Shrimp Spring Rolls

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Ingredients

1 ½ cup pre-packaged slaw
1 cup chopped cucumber
¼ cup fresh chopped cilantro
1 ½ teaspoon lime juice
1 tablespoon seasoned rice vinegar
2 tablespoon sesame oil
1 teaspoon sesame seeds
6-8 Rice Paper sheets- 8.5 inch diameter
12-16 medium shrimp- peeled and deveined
2 ounces rice vermicelli
Dipping Options: Peanut Sauce, Hoisin Sauce, Thai Sweet Chile Sauce

Instructions

Combine slaw, cucumber, cilantro, lime juice, sesame seeds, rice vinegar, and sesame oil in large bowl. Let sit for about 15 minutes.
While slaw mixture is marinating, skewer shrimp and season with salt & pepper. Grill until pink, with slight grill marks. (Should only take 3-5 minutes.)
Prepare the vermicelli according to package instructions. (Typically states to soak the noodles in hot water for 5 minutes.) Then drain and set aside.
Fill a large bowl or plate with warm water. Dip one rice wrapper into the hot water for a couple seconds to soften. Lay wrapper flat. In a row across the center, place 2 grilled shrimp, a small handful of vermicelli & marinated slaw mixture, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper. Repeat with remaining ingredients.
Enjoy by dipping in a sauce of your choice: Peanut Sauce, Hoisin Sauce, or Thai Chile Sauce.