Grilled Hawaiian Shrimp Spring Rolls
Fresh Vietnamese-style spring rolls featuring grilled shrimp seasoned with Hawaiian woodfire BBQ spice, these rolls combine tropical flavors with light, delicate textures. Succulent 16/20 count shrimp are threaded on skewers, grilled until pink and opaque, then halved and layered with soft rice paper, crisp vegetables, cool vermicelli noodles, and fresh lettuce. The sweetness of Hawaiian seasoning contrasts beautifully with the subtle earthiness of the noodles and the refreshing crunch of julienned carrots and cucumber. This dish suits anyone seeking a healthier appetizer or light lunch that feels restaurant-quality yet approachable. Serve chilled as a starter for tropical-themed dinners, summer entertaining, or meal-prep lunches. What sets this version apart is the grilled shrimp technique paired with Hawaiian barbecue seasoning rather than traditional Vietnamese peanut or fish-based dipping sauces, creating a modern fusion that bridges island and Southeast Asian cuisines.
Ingredients
- 1 pound shrimp, 16/20 count
- 2 tbsps Hawaiian woodfire BBQ seasoning, La Grille limited editionchar siu seasoning1:1spice blends
less tropical, more umami
- 12 sheets rice paper
- 4 to 5 lettuce leaves, broken into smaller piecesmint leaves0.5:1herbs
adds brightness, reduces volume needed
- 1 pound dried vermicelli noodles, cooked and cooledrice noodles1:1noodles
similar texture and neutral flavor
- 1 cup carrots, julienned
- 1 cup cucumber, julienned
Instructions
- 1
Soak wooden skewers in water for at least 30 minutes.
- 2
Preheat grill to medium heat.
- 3
Thread shrimp onto skewers, then grill until pink and opaque, sprinkling with Hawaiian woodfire BBQ seasoning during cooking. Allow to cool and slice each shrimp in half.
- 4
Soak rice paper in warm water for 10 seconds until soft and lay on a clean flat surface.
- 5
Layer shrimp, lettuce, noodles, carrots, and cucumber on the lower middle of each rice paper sheet.
- 6
Fold in sides and roll up to seal the filling.
- 7
Cut rolls in half and serve with Hawaiian Almond Dipping Sauce.
Tips
Soak skewers the full 30 minutes to prevent charring. This ensures even heat distribution and prevents shrimp from sticking to burnt wood, which can tear delicate flesh during removal.
Work quickly when rolling: rice paper dries fast once removed from water. Assemble all components within arm's reach, and if paper tears, use a second sheet as a patch layer underneath.
Chill assembled rolls for 15-20 minutes before serving. Cold rolls hold their shape better, the noodles firm slightly, and the flavors meld while the texture contrast between cool filling and grilled shrimp becomes more pronounced.
Good to Know
Refrigerate up to 2 days in an airtight container with damp paper towels to prevent rice paper from drying out. Do not freeze raw rice paper rolls as texture becomes soggy upon thawing.
Grill and slice shrimp up to 4 hours ahead, refrigerate covered. Assemble rolls no more than 2 hours before serving to prevent rice paper from becoming rubbery.
Serve chilled as a starter course or light lunch. Pair with Hawaiian Almond Dipping Sauce and jasmine tea, or serve alongside a light Vietnamese soup for a fuller meal.
Common Mistakes
Do not skip the skewer soaking step to avoid charring wood and tearing delicate shrimp during removal.
Do not soak rice paper longer than 10 seconds to avoid over-softening, which causes tearing and sealing difficulty.
Substitutions
less tropical, more umami
FAQ
Can I make these rolls ahead for a party?
Yes, prepare rolls up to 2 hours in advance. Cover with a damp paper towel and plastic wrap in the refrigerator. Longer storage causes rice paper to become rubbery and filling to release moisture. For next-day service, store components separately and assemble fresh.
What if I don't have Hawaiian woodfire BBQ seasoning?
Substitute with char siu seasoning, teriyaki powder, or a blend of smoked paprika, garlic powder, and brown sugar. The tropical sweetness will shift, but the grilled shrimp remains the star. Use the same quantity unless substituting with a spicier blend, then reduce by a quarter.
Can I freeze Hawaiian Almond Dipping Sauce?
Most dipping sauces freeze well for up to 3 months if dairy-free or low-dairy. If it contains cream or yogurt, texture may separate upon thawing. Thaw overnight in the refrigerator and stir vigorously before serving. For best results, make sauce fresh within 2 days of serving rolls.