Grilled Shrimp Spring Rolls
Chef Tom fires up the Yoder Smokers Flattop Adjustable Charcoal Grill for Grilled Shrimp Spring Rolls. Fresh, light and bright with tons of flavor!
► FULL RECIPE: (https://www.atbbq.com/thesauce/recipes/grilled-shrimp-spring-rolls)
RECIPE COOKED ON: (https://www.atbbq.com/brands/yoder-smokers/yoder-smokers-charcoal-grills/yoder-smokers-adjustable-flattop-charcoal-grill.html)
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Friday video dropped a day early! Happy Thursday, y'all! Enjoy the spring rolls!
I’d love to see y’all do a whole hog!!!!
Another great video. Those look very good. A must try. ??
Anyone else wanna see Chef Tom on "Chopped?" ??
This is amazing, one great recipe after the other and my biggest problem is too little time to do everything – great job again ?? ?
"Just one chimney of charcoal is all we will need to get us through cooking our shrimp"
Maybe could have used about 20% of that stacked to overflowing chimney.
I miss Chef Britt
Looks tasty but really… spend 20 minutes getting a whole charcoal chimney hot just to grill shrimp for 5 minutes
Duuuuuude!!! These look amazing!
i want these in and around my mouth
Skewers just aren’t worth the bother of soaking and spending money on. Use a grill basket still get the color and flavor and less hassle. Also you can add things in layers so they cook evenly. I have a large one which veggies can go in a thin layer and start then shrimp can be added later since it cooks faster.
Hey Chef Tom, can you teach us how to make pizza on the napoleon grill? By the way… you are the best Chef on Youtube!
Rice paper is too wet, makes it hard to roll. It just needs a 2 second dip. That’s all
Those are huge! They look great! I'm excited, I finally have a trip to Wichita next week. Part work and part to watch my son play baseball up in Great Bend. Hoping to get by the store next Wednesday afternoon!
Id pull back on the sesame oil. It takes over very quickly and the rest of the nuances are lost. Less is more.
Man, chef Tom never disappoints! I watch every Tuesday and Friday and I’ve used sooo many recipes, and they’ve all been a hit! Keep the content coming!
Hey Chef, to make it easier on yourself, don't soak the rice paper. Just get it wet and then start loading up the rolls. While you are loading up the roll the paper will become pliable. Over soaking is a bad thing.
Great Videos!
YES! Unplugged again! Thank you. Looks great.
I’m on that one I make egg rolls so this will be easy Thanks Chef Tom
Very good! How about those massive egg rolls with pork and/or chicken, bean sprouts, cabbage and carrot and yes actual fried egg in pancake like wrap?
Very unique bbq vid
I’m still waiting for the day when you smoke a suckling pig on the 640 or 1500.
Good idea but I'd have to chop up the shrimp some because having a clean bit thru a spring roll is important to me. otherwise it's just a poorly made fajita of sorts.
Next time don’t soak the wrappers so long just a second or two. Then put your shrimp down first. That way when you wrap it, the shrimp will show through and provide better presentation.
These are spectacular! Love these. Thanks Chef Tom! Up here in Canada they are called Salad Rolls. Spring Rolls here are the crispy ones.
I will definitely be trying these, they look amazing!
Slightly too long in the water with the rice papers, but they still looked and most likely tasted good.
Best place to shop in ICT for Asian influence groceries? Love the video! ?
I’m glad I’m not the only one to struggle with those wraps.
Thank you chef!
Tom, been following you for a while now and for a BBQ guy, your technique and attention to detail are nearly superior to the majority of cooking methods seen on youtube.
thanks for all the awesome content and keep up the good work!!
P.S. how bout some more pulled pork! 🙂
? looks amazing
My favorite thing to do with anything wrapped in those type of rappers is after things are wrapped let it sit for 10 minutes and then drop them in the fryer for about a minute just enough to crisp it up it completely changes everything. It’s no longer chewy and still holds together perfectly.