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Big Green Egg Spring Rolls

Prep Time:1 Hours
Cook Time:15 Minutes

Nutritional Information

These spring rolls can be filled with just about anything, just make sure to not overfill them!


  • 6 ounces pok choy
  • 4 1/2 ounces carrots
  • 6 ounces swiss chard
  • 2 1/2 ounces sweet peppers, fine julienne
  • 1 1/2 ounces cilantro, chopped
  • 1/2 ounce scallion
  • 1/2 lb. shrimp, deveined
  • basic brine, see recipe
  • Dizzy Pig Asian Zensation Rub
  • 1/4 lb. ground turkey
  • 1/4 lb. ground pork sausage
  • 16 whole spring roll wrappers
  • thai basil or mint, as desired
  • 32 ounces sweet chili sauce


  • 1. Brine the shrimp for 30-45 minutes. Remove from the brine and toss in teh Asian Zensation rub. Preheat grill to 400º using direct heat. Grill the pok choy, swiss chard and carrots until char marks form. Grill shrimp over direct heat until cooked throughout. In a preheated cast iron dutch oven, cook the pork and chicken until cooked throughout. Place pork and chicken in a food processor and process until fine. Chill all of the proteins and finely shred the veggies.
  • 2. Halve the shrimp lengthwise. Soak one wrapper at a time in water for 3-6 seconds until pliable. Place a small amount of vegetable filling and a small amount of the pork/turkey mixture in the middle of the roll. Top with 1 1/2 pieces of shrimp. Garnish with some basil or mint, cilantro and some scallions. Wrap the roll tightly. Serve with the sauce.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828