Grilled shrimp vietnamese spring rolls with spicy peanut sauce

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400g shrimps, chicken breast or pork tenderloin400g shrimps, chicken breast or pork tenderloin 300g leek300g leek 300g carrots300g carrots 300g courgette300g courgette 300g mushrooms300g mushrooms 2 cloves of garlic2 cloves of garlic 40g ginger40g ginger 2 eggs2 eggs 20 tbsp peanut oil20 tbsp peanut oil ChilliChilli PepperPepper 2 tbsp soy sauce2 tbsp soy sauce 24 spring roll wrappers (20x20 cm)24 spring roll wrappers (20x20 cm)
Crispy spring rolls – there’s nothing lượt thích it! Turn the barbecue on và get going – it’s an easy snack with lots of possibilities and variation.

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In the kitchen:For the filling, cut the shrimps, chicken or pork into slices or cubes. If the shrimps aren"t too big - leave them as they are. Then wash the leek, carrots, courgette and mushrooms. Peel the carrots, garlic and ginger. Slice all the veggies and chop the garlic và ginger.Whisk the eggs in a bowl & save it for later.At the barbecue:Prepare the barbecue for direct heat, approx. 200°C.Put the Original GBS Wok on the grate and let it preheat.Heat 2 tablespoons of peanut oil in the wok and sear the meat or shrimps in it. If you are using chicken - let it fry for 10 minutes - less if you are using shrimps. Remove from the wok and địa chỉ cửa hàng a bit of oil khổng lồ the wok. Put in the vegetables và fry for 4-5 minutes. After 3-4 minutes, địa chỉ the garlic, ginger và chilli. Season with pepper and soy sauce. Tip, use a dash of soy sauce because otherwise it can get too runny.Now fold the spring rolls. Place two wrappers on đứng top of each other. Place a suitable amount of filling on the middle. Brush the edges of the wrappers with the egg. Fold in the vertical sides - then brush the upper & lower edges và roll it into a spring roll. Brush the rolls with oil.Grill the rolls over direct heat of 200°C on all three sides for 1 minute - or until they have grill marks. Serve with homemade chilli sauce
For the filling, cut the shrimps, chicken or pork into slices or cubes. If the shrimps aren"t too big - leave them as they are. Then wash the leek, carrots, courgette and mushrooms. Peel the carrots, garlic và ginger. Slice all the veggies & chop the garlic and ginger.
Heat 2 tablespoons of peanut oil in the wok & sear the meat or shrimps in it. If you are using chicken - let it fry for 10 minutes - less if you are using shrimps. Remove from the wok and add a bit of oil to the wok. Put in the vegetables and fry for 4-5 minutes. After 3-4 minutes, add the garlic, ginger & chilli. Season with pepper & soy sauce. Tip, use a dash of soy sauce because otherwise it can get too runny.

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Now fold the spring rolls. Place two wrappers on đứng đầu of each other. Place a suitable amount of filling on the middle. Brush the edges of the wrappers with the egg. Fold in the vertical sides - then brush the upper và lower edges and roll it into a spring roll. Brush the rolls with oil.
Grill the rolls over direct heat of 200°C on all three sides for 1 minute - or until they have grill marks. Serve with homemade chilli sauce.

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