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  • Grilled Venison & Shrimp Summer Rolls
 
  • Grilled Venison & Shrimp Summer Rolls
 

Grilled Venison & ShrimpSummer Rolls

Grilled Venison
0.0
0.00Grilled Venison
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  • Difficulty4/5
  • Prep time30 mins
  • Cook time15 mins
  • Serves4 - 6
  • HardwoodOak

These summer rolls have major game--venison to be exact. Combined with wood-fired shrimp and fresh, crunchy vegetables, you’ll think twice before ordering take out next time.

Ingredients

Grilled Venison & Shrimp Summer Rolls:

  • 1 lb venison tenderloin or steaks
  • 5 oz Vietnamese vermicelli rice noodle
  • 20 raw shrimp, Peeled and deveined with tails removed
  • 2 small Persian cucumbers
  • 2 carrots, julienned
  • 1 bunch fresh cilantro
  • 12 small green or red lettuce leaves
  • 1 package mint leaves
  • 1 package spring roll wrappers 12-16
  • 1 tbsp olive oil
  • salt and pepper, to taste

Dipping Sauce:

  • 1/4 cup rice wine vinegar
  • 2 tbsp fish sauce
  • 1/4 cup hot water
  • 2 tbsp sugar
  • 1 lime, juiced
  • 1 tsp garlic, minced
  • 1 tsp shallot, minced
  • 1 tsp red chili paste

Grilled Venison & Shrimp Summer Rolls:

  • 1 lb venison tenderloin or steaks
  • 5 oz Vietnamese vermicelli rice noodle
  • 20 raw shrimp, Peeled and deveined with tails removed
  • 2 small Persian cucumbers
  • 2 carrots, julienned
  • 1 bunch fresh cilantro
  • 12 small green or red lettuce leaves
  • 1 package mint leaves
  • 1 package spring roll wrappers 12-16
  • 1 tbsp olive oil
  • salt and pepper, to taste

Dipping Sauce:

  • 1/4 cup rice wine vinegar
  • 2 tbsp fish sauce
  • 1/4 cup hot water
  • 2 tbsp sugar
  • 1 lime, juiced
  • 1 tsp garlic, minced
  • 1 tsp shallot, minced
  • 1 tsp red chili paste

Preparation

When ready to cook, start the Traeger on Smoke with lid open until fire is established (4-5 minutes). Set temperature to High and preheat, lid closed, for 10 to 15 minutes.

Cook rice noodles as directed on package and allow to cool.

Mix all ingredients for dipping sauce in small bowl until sugar is dissolved and set aside.

Remove all silver skin and fat from venison. Slice into 1/4 inch slices and season with salt and pepper. Skewer shrimp on bamboo skewer. Brush with olive oil and season with salt and pepper. Place shrimp and venison slices on grill being careful slices don't fall through grill grate.

Grill both on High for 4 to 5 minutes per side. Shrimp should turn a light pink color. Remove from grill and allow to cool for a few minutes. Slice shrimp in half lengthwise.

Slice cucumber into 1/4 inch rounds and julian carrot into 2 inch matchsticks.

Fill a pie plate with warm water. Working with 1 rice paper round at a time, soak rice paper in water, turning occasionally, until just pliable but not limp, about 30 seconds.

Transfer to a work surface. Arrange 2 shrimp halves and 2 venison slices across center of round in an alternating order.

Top with Mint leaves, cilantro leaves, cucumber and carrot. Arrange a small handful of noodles over other ingredients and place 1 lettuce leaf over everything which has torn or folded to fit. Fold bottom of rice paper over filling, then fold in ends and roll like a burrito into a tight cylinder.

Transfer roll, seam side down, to a platter. Repeat to make 11 more rolls.

To serve, cut rolls in half on diagonal and serve with dipping sauce. Enjoy!

  • Difficulty4/5
  • Prep time30 mins
  • Cook time15 mins
  • Serves4 - 6
  • HardwoodOak

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