Name: Vietnamese Grilled Shrimp Spring Rolls
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 10
Ingredients: 1 pound uncooked shrimp (16-20 per pound. I prefer Key West pink shrimp because they're super sweet); 1 tablespoon olive oil; 1 lime (juiced); 1 teaspoon lime zest; kosher salt and freshly ground black pepper; 10-12 8- inch round rice paper wrappers; 6 ounces rice or vermicelli noodles (softened in hot water and drained); 1 red bell pepper (seeded and thinly sliced); 2 carrots (peeled, halved and thinly sliced); 1 cucumber (peeled, seeded, halved and then thinly sliced); 2 cups spring green lettuces; 1/2 cup cilantro leaves; 1/2 cup Thai basil leaves; 1/2 cup mint leaves; Peanut and Nuac Cham Dipping Sauces; 2 tablespoons smooth peanut butter; 1/4 cup hoisin sauce; 1 clove garlic (minced); 1 tablespoon water; 1 teaspoon sugar; 1/4 teaspoon crushed red pepper; 1/4 cup rice wine vinegar; 1/4 cup fish sauce; 3-4 limes (juiced); 1 clove garlic (minced); 2 tablespoons grated carrot; 2 tablespoons sugar; Pinch of red pepper flakes