There was a point in my life where I was seriously making spring rolls every other day. Spring Rolls is a Vietnamese appetizer that became an instant hit for the Hmong American community. It’s fairly healthy because in each roll it’s packed with fresh vegetables and lettuce! However it all depends on the individual, on what they like to put into the spring roll. In my family, we like a lot less noodles, a lot more Hmong cucumbers, lettuce and fresh mint. Although this recipe calls for shrimp, we also enjoy using ground beef, and imitation crab in ours. It’s so simple yet so tasty. And it only gets better when you make the dipping sauce for it!
This summer I found myself on the grill a lot. When the heat is unbearable i would rush into grilling food. At one point, i quickly rubbed different seasonings to marinate the shrimp and meat and I actually ended up creating some pretty tasty kabobs. I guess you could say it was on accident 🙂 I am sure you will like these seasoned kabobs just as much as my family did during the bbq.
Preparation: 10 minutes. Marinate: 1 hour. Cooking: 10 minutes