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Grilled Shrimp Spring Rolls
These can also be made with strips of marinated and cooked chicken, beef or pork.
8 jumbo shrimp, peeled and deveined
1 bottle Stonewall Kitchen Sesame Ginger Teriyaki Sauce
2 cups baby spinach
1 cup carrot, julienne (sliced very thin)
1 cup red bell pepper, julienne, (sliced very thin)
1 cup bean sprouts
1 bottle Stonewall Kitchen Roasted Garlic Peanut Sauce
1 package frozen spring roll wrappers, thawed (or dried, rehydrated)
Marinate shrimp in 1 cup Stonewall Kitchen Sesame Ginger Teriyaki Sauce for at least 4 hours.
Preheat grill and grill shrimp until cooked through
Chop shrimp when cooled
Roll spring rolls with shrimp, peppers, carrots, sprouts and spinach
Cut in half and serve with Stonewall Kitchen Roasted Garlic Peanut Sauce on the side
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