Vietnamese Grilled Shrimp Summer Rolls Recipe :: The Meatwave

Ingredients

• For the Quick Pickles
• 1 cup rice vinegar
• 1/3 cup sugar
• 1 hothouse cucumber, julienned
• 1 medium carrot, julienned
• 1 small daikon, julienned
• For the Marinade
• 2 tablespoons fish sauce
• 1 tablespoon water
• 2 teaspoons sugar
• 2 teaspoons freshly minced garlic, about 2 medium cloves
• 1 teaspoon freshly ground black pepper
• 24 medium shrimp (about 2/3 lb), shelled, deveined, and tails removed
• 4 oz rice vermicelli
• 8 8-inch rice spring roll wrappers
• 1 large bunch fresh mint, washed and dried
• 1 large bunch fresh cilantro, washed and dried
• 1 head Bibb lettuce, washed and dried
• 8 wooden skewers, soaked in water for 30 minutes prior to use