Savory lemongrass grilled shrimp, crisp egg rolls on mounds of springy rice vermicelli and newly greens–This is a front-runner serve among those dining out chiefly because it ’ sulfur perceived as complicated with all of the different ingredients. Yes, this smasher requires a batch of ingredients and component recipes but it ’ second truly childlike and consists of some identical basic Viet recipes : Rice Vermicelli, Carrot and Radish Pickles, Scallion Oil, and Fish Sauce Dipping Sauce It ’ s the perfect dish to make at home for several reasons. First, if you made egg rolls, chances are you have a lot leftover. This is a big dish to make to get rid of the leftovers. cipher wants to waste food and I love repurposing leftovers to make other tasty meals. The time-consuming partially of making the egg rolls is already done. This Grilled Shrimp recipe is the easiest ever and can be made in minutes. If you don ’ thymine want to fuss with the skewers, precisely toss everything in a pan. It doesn ’ t get simpler than that ! My final reason for wanting to make this dish at home is the restaurants never give you enough greens and herb. I typically double the veggies in this recipe and my bowl looks more like a bad salad than a noodle bowl but this is how I enjoy it. In fact, I highly recommend that you try this dish as a salad. Cut the rice vermicelli into shorter strands. Add everything into a large roll and then toss in concert. Serve the “ dressing ”, the fish sauce dipping sauce on the side so everyone can add adenine much as they like .Watch the video below for instructions.Ingredients
for the Grilled Shrimp
16 elephantine shrimp, peeled and deveined
1/4 tsp salt
1/4 tsp ground black pepper
1/2 Tbsp minced garlic
1 Tbsp minced lemongrass
2 tsp vegetable oil for the Grilled Shrimp, Egg Rolls and Rice Vermicelli
2 cups shredded green leaf lettuce
4 cups cooked rice vermicelli
1 cup bean sprouts
1 bunch coriander, washed and plucked
1/2 bunch mint, washed and plucked
1/2 English cucumber, thinly sliced
8 egg Rolls/Spring Rolls
4 Grilled Shrimp skewers ( see above )
1/4 cup Carrot and Radish Pickles
1/4 cup Scallion Oil
1/4 cup crushed peanuts
Fish Sauce Dipping Sauce ( to smack ) Directions In a large bowl, add prawn, salt, ground black pepper, garlic, and lemongrass and mix together. Marinate prawn for 15 minutes.
Read more: Spicy Korean Dipping Sauce Recipe
Place shrimp on bamboo skewers by piercing the head of the runt and then the chase so the body lays flat on the skewer. Place approximately 4 shrimp per skewer. Heat a grill pan over Medium High heat. Brush the pan with a generous sum of vegetable anoint. place the skewers on the grillroom and cook for 2 minutes. Flip the runt over and cook and on the other side for another 2 minutes. Remove from the heating system.
Read more: Old Fashioned Chicken and Dumplings
To assemble the dish, take a large roll or plate and add 1/2 cup of chopped green flick lettuce.
Layer 1 cup of rice vermicelli on crown of the lettuce.
Warm egg rolls in toaster oven. Cut 2 egg rolls in half and add to the serve.
Add 4 pieces of grill shrimp. ( You can remove the shrimp or serve on the skewer. It ’ s up to you. )
Add a handful of bean sprouts
Add a few sprigs of coriander and batch.
Add a generous amount of cucumber slices
Top the dish with the pickles.
Drizzle runt with Scallion Oil.
Sprinkle peanuts on peak. serve with fish sauce dipping sauce on the side and allow each person to add angstrom much as he/she prefers. Yields : 4 servings
