Tag Archives: shrimp


Vietnamese spring rolls are a fresh, healthy alternative to deep fried rolls and are perfect for people who want to use their hands and get involved in the food prep. We were surprised just how much fun it is to make these spring rolls – everyone wanted a turn! The best part is that everyone can make their spring rolls just the way they like them because they’re so easy to customize. The bright flavors will make you feel energized and full, without the uncomfortable heaviness. And the dipping sauce adds a spicy sweetness, the perfect complement to the herbs and rice noodles in the rolls. Go ahead and invite a few friends over, lay out your ingredients and roll up your sleeves. Just try not to eat all the spring rolls before your guests arrive.

How to Roll a Vietnamese Spring Roll

Step 1: Dip a rice paper wrapper in a shallow plate or bowl of water, making sure it’s completely covered, and immediately transfer it to a cutting board or plate.

Step 2: Place shrimp halves near the center of the wrapper, in a straight line.

Step 3: Add a small piece of lettuce to the side of the shrimp.

Step 4: Add your choice of herbs on top of the lettuce. We like to use mint, Thai basil and cilantro.

Step 5: Sprinkle shredded carrots over the herbs.

Step 6: Add thinly sliced, peeled cucumber slices.

Step 7: Drizzle a bit of the garlic mixture over your ingredients.

Step 8: Add a pinch of rice noodles, looping them around so they fit over the lettuce and don’t hang off too far.

Step 9: Fold one side over the top of your ingredients until it reaches about halfway.

Step 10: Fold the opposite side over so it meets in the middle and gently press the rice paper together.

Step 11: Pull up the edge by the lettuce and gently roll, pinching and tucking the wrap with your fingers as you go, toward the shrimp.

Step 12: When you reach the shrimp, pause and add a scallion (optional) into the roll for decoration. Then, continue rolling until the rice paper folds over itself into a taught roll.

Step 13: Show off to your friends and family because you just rolled a gorgeous Vietnamese summer roll like a pro!


Vietnamese Spring Rolls

For perfectly chopped and sliced ingredients, we recommend using the Hamilton Beach SaladXpress™ Food Processor. It’ll make the prep go quickly, so you have more time to enjoy these delicious spring rolls.
2 Tablespoons vegetable oil
3 green onions, thinly sliced
2 garlic cloves, minced
1 Tablespoon minced ginger
1 lb. shrimp, peeled, deveined
2 carrots, peeled and shredded
1 small cucumber, peeled, seeded, thinly sliced
1 cup cold cooked rice vermicelli noodles
8 romaine lettuce leaves
1 cup cilantro leaves, chopped
¼ cup mint leaves, chopped
8 spring roll wrappers
Heat oil over medium-high heat in a large skillet. Add onions, garlic and ginger. Stir for 2 minutes. Remove from pan and place in a bowl to cool. Add shrimp to pan and stir until shrimp is pink and cooked through. Remove from heat, set aside to cool.
Slice shrimp in half lengthwise.
Work with spring roll wrappers one at a time. Dip a wrapper in a shallow plate or bowl of water, making sure it is completely covered. Immediately transfer wrapper to a cutting board or plate.
Place 3 shrimp halves, cut-side up, near the center of the wrapper, in a straight line. Place a lettuce leaf to the side of the shrimp.
Top lettuce with basil, mint and cilantro leaves. Sprinkle with shredded carrots. Add cucumber slices. Drizzle with a little of the onion mixture.
Add rice noodles, looping them to fit over the ingredients.
Fold opposite top and bottom sides together in center. Roll up tightly starting with the lettuce side. Pinch and tuck the wrap as you roll, ending with the shrimp showing through the wrap at the top.
Wrap with plastic wrap and store in refrigerator.
Serve with Vietnamese Spring Rolls Dipping Sauce.
Everyday Good Thinking http://everydaygoodthinking.com/

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Vietnamese Spring Rolls Dipping Sauce

1/3 cup rice vinegar
1/3 cup fish sauce
3/4 cup water
1 Tablespoon brown sugar
1 Tablespoon sliced green onion
1 garlic clove, minced
1 teaspoon dried crushed red pepper
Stir vinegar, fish sauce, water, brown sugar, green onion, garlic and red pepper until sugar is dissolved. Cover and store in refrigerator.
Serve with Vietnamese Spring Rolls.
Everyday Good Thinking http://everydaygoodthinking.com/

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Grilled Shrimp with Herbed Feta and Basmati Rice from Everyday Good Thinking, the official blog of @HamiltonBeach

This yummy meal is quick, simple and easy to prepare. The shrimp cooks quickly, and the basmati is easy to make in a rice cooker. Just add the rice, broth and salt and it will beep when it’s done. Delicious rice has never been easier. When the rice cooker is finished, stir in some of the tomatoes, feta and oregano to create a Mediterranean style base.

Grilled Shrimp with Herbed Feta and Basmati Rice from Everyday Good Thinking, the official blog of @HamiltonBeach

Grilled shrimp is one of our favorite summertime treats, but there’s no reason we can’t enjoy it in January with an indoor searing grill. Shrimp does well on the grill because it cooks rapidly at high temperatures. We grilled our shrimp on kebab sticks, but you can use a grill basket or foil if you prefer. Make sure the grill is very, very hot before placing shrimp on the grates, so it cooks quickly and gets perfect grill marks. To present the dish, you can simply lay a kebab over the bowl or you can slide the shrimp off and serve it over the rice.


Grilled Shrimp with Herbed Feta and Basmati Rice from Everyday Good Thinking, the official blog of @HamiltonBeach

Fresh oregano makes an aromatic garnish, and the lime wedges add a pop of bright flavor to the meal. We especially like to squeeze lime juice directly over the shrimp to bring out its flavor. Eat leftovers the next day in the form of a cool, refreshing salad – just mix any remaining shrimp into the leftover rice and refrigerate in an airtight container. The next day, you’ll notice even more oregano flavor in the rice. We love this dish for its ease and bright flavors, but also because it’s healthy while feeling hearty.

Grilled Shrimp with Herbed Feta and Basmati Rice from Everyday Good Thinking, the official blog of @HamiltonBeach


Grilled Shrimp With Herbed Feta Cheese and Brown Basmati Rice

2 cups brown basmati rice
2 cups chicken broth
1/2 teaspoon salt
6 ounces reduced-fat feta cheese, crumbled
2 Tablespoons fresh oregano leaves, chopped
2 medium Roma tomatoes, diced
1 pound large raw shrimp, peeled, deveined
2 teaspoons extra virgin olive oil
Freshly ground pepper
Limes wedges
Preheat grill.
Cook brown basmati rice, chicken broth and salt in rice cooker or following package directions. Keep warm.
Combine crumbled feta cheese with chopped oregano.
Stir tomatoes and half of feta mixture into hot rice.
Toss shrimp with olive oil and freshly ground pepper.
Grill shrimp for 2 to 3 minutes or until pink. Do not overcook.
To serve, top rice mixture with grilled shrimp and remaining feta and oregano mixture.
Garnish with lime wedges.
Everyday Good Thinking http://everydaygoodthinking.com/

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Labor Day has become a day not just to honor the workers in our country, but to celebrate the end of summer. Schools start back up, vacations come to an end and grills get their last big workout. Many people will celebrate the Labor Day holiday with friends at a cookout or potluck, so crowd-pleasing picnic dishes are a must. Here are some of our favorite cookout classics that will be a perfect addition to any party.Baby Back Barbecue Ribs from Everyday Good Thinking | @HamiltonBeach

Baby Back Barbecue Ribs

Featured on the blog here.

Grilled Angel Food Cake with Strawberries form Everyday Good Thinking | @HamiltonBeach

Grilled Angel Food Cake with Strawberries

Easy Marinated Basket Shrimp from Everyday Good Thinking | @HamiltonBeach

Easy Marinated Basket Grilled Shrimp

Featured on the blog here.

Other Labor Day Recipe Ideas

Easy Marinated Basket Shrimp

Today is National Shrimp Day, and we thought we would celebrate by sharing one of our simplest shrimp recipes with you. We love grilling in the Hamilton Beach Test Kitchen, and this makes a great appetizer or fast main dish. Plus, it will only take you a few minutes to prepare.

 We use a grill basket for the shrimp to keep them from falling through the cracks on the grill. Your grill may come with grill baskets, but if it doesn’t, you can purchase a grill basket at most major retailers.


Easy Marinated Basket Grilled Shrimp
YIELDS: 4 servings

Grilling brings out the best flavor in shrimp, and this easy marinade will make this dish a snap. Serve as an appetizer the next time you entertain friends, or pair with our Marinated Vegetable Kabobs for a well-rounded meal. We like the baskets that are built into the GrillStation™ 5 Burner Gas Grill, but any grill basket will suffice in a pinch.
1 pound medium (26 to 40) peeled, deveined shrimp
1 cup Italian salad dressing
2 tablespoons Cajun seasoning
Place shrimp, Italian dressing and Cajun seasoning in a quart-size plastic zipper bag. Press air out of bag; seal. Gently shake bag until mixture is combined. Refrigerate 30 minutes to marinate.
Place culinary basket on holders in grill.
Preheat grill and basket to medium-high heat. Drain shrimp; discard leftover marinade. Place shrimp in basket.
Grill 7 to 10 minutes, stirring occasionally, until shrimp are pink and opaque.
Everyday Good Thinking http://everydaygoodthinking.com/

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