Shrimp Summer Rolls

Total Time:
1 hr 51 min
1 hr 30 min
1 min
20 min

16 whole spring rolls, cut in

  • For The Shrimp:
  • 1 (2-inch) piece ginger, peeled and thinly sliced
  • 2 lemons, halved and juiced
  • 1/2 cup soy sauce
  • 1/2 cup sugar
  • 4 bay leaves
  • 2 tablespoons chopped green onions (green and white parts)
  • 2 teaspoons chopped garlic
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon crushed red pepper flakes
  • 32 medium shrimp, peeled and deveined (about 1 pound)
  • 2 teaspoons Essence, recipe follows
  • For the Rolls:
  • 16 (8-1/2 inch) round rice paper wrappers
  • 2 cups shredded Napa cabbage
  • 1 package enoki mushrooms
  • 2 cups carrots, peeled and coarsely grated
  • 32 fresh mint leaves
  • 32 sprigs fresh cilantro
  • Spring Roll Dipping Sauce, recipe follows
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Spring Roll Dipping Sauce:
  • 1 1/4 cups granulated sugar
  • 1/2 cup rice wine vinegar
  • 1 lemon, zested and juiced
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 2 teaspoons Thai fish sauce
  • 2 teaspoons minced ginger
  • 2 teaspoons minced garlic
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon grated carrots
  • 1 tablespoon chopped cilantro
For the Rolls:
  • Combine 6 cups of water, the ginger, lemons, lemon juice, soy sauce, sugar, bay leaves, green onions, garlic, salt, pepper and red pepper flakes in a large saucepan. Bring to a boil. Season the shrimp with the Essence and place in the boiling water. Let cook for 2 minutes, remove the pan from the heat and allow the shrimp to steep in the boiling liquid. After 2 minutes, remove the shrimp from the pan using tongs or a slotted spoon and allow them to cool at room temperature. Once cool enough to handle, cut the shrimp in half lengthwise and reserve until ready to assemble the rolls. For the rolls: Fill a large bowl with hot water. Place a clean kitchen towel next to the bowl. Submerge 1 rice paper wrapper in the water and soak it until softened, about 1 minute. Carefully remove the rice paper from the water and lay it flat on the towel. In the center of the sheet, layer 2 tablespoons of the Napa cabbage, 5 or 6 enoki mushrooms, 2 tablespoons of grated carrots, 4 shrimp halves arranged side by side in a row. Place 2 mint leaves and 2 cilantro sprigs over the shrimp and fold the bottom of the wrapper over the filling. Fold both sides inward over the filling, then roll up in egg roll fashion. Place seam side down on a plate and repeat the process with the remaining rice papers and filling ingredients. Once all the wrappers have been assembled, cut each spring roll in half on the bias so that you have 32 pieces. Place the spring rolls on a platter and serve with the dipping sauce at room temperature.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

  • Note: Spring Rolls can be assembled up to 4 hours in advance. Keep refrigerated, covered with damp paper towels and wrapped in plastic wrap.

Spring Roll Dipping Sauce:
  • In a small saucepan over medium heat, combine the sugar, vinegar, lemon zest and juice, soy sauce, salt, fish sauce, ginger and garlic. Bring to a boil, stirring often. Reduce the heat to a simmer and cook for 5 minutes. Strain sauce into a clean, non-reactive bowl, and add the crushed red pepper flakes. Allow the sauce to cool completely before adding the carrots and cilantro. Serve in a decorative bowl alongside the spring rolls. Yield: 1 cup sauce

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4.7 18
These were very time consumig to make, but they were so good. Especially the sauce. I added some mung bean noodles, cucumber and bean sprouts. And I wanted more spice to the sauce so I mixed some Sambal and it gave it a nice kick. Next time I will prep my veggies ahead of time. I had no problems with the rice paper, I just kept touching them untill they felt ready. item not reviewed by moderator and published
These arent that hard to make. The riice paper worked beautifully no cracks or rips. Do it the way Emeril explains and you wont have a problem. The sauce is the best. I have never had a bad Emeril recipe. item not reviewed by moderator and published
I listened to the owner of the Oriental Market near our house and just barely got the rice wrappers wet before laying them out on a damp clean kitchen towel prior to filling ... they did not tear and were a breeze to work with.... for the filling I minced all the ingredients and mixed together .... the cilantro was over powering though..... make sure to use a good quality fish sauce such as the Squid brand.... the dipping is sauce is the key to rounding out the flavors..... the rolls are labor intensive maybe ...but fun to make , amazing plate presentation not to mention great taste! Enjoy.... PS ... we paired these with a nice bottle of Unibroue's Don De Dieu.... YUM! item not reviewed by moderator and published
These are labor intensive but so worth while. My guests look forward to them each year at my client appreciation summer BBQ . To make them available for all my guests I substitute seared rare tuna for the shrimp (allergies to shellfish or Kosher alike)! They are so yummy! item not reviewed by moderator and published
Classic Emeril to have a recipe that taste so fantastic....his essence of Emeril is also awesome just on everyday food. I homemake the seasoning which I think is better(sorry Emeril wont buy it from the store), fresh ingredients made this the winner of the small party. item not reviewed by moderator and published
A lot of work but way worth it! I often serve just the shrimps as an appetizer with the dipping sauce. It is always a big hit! item not reviewed by moderator and published
Can't figure out the reviews on this one unless all they made was the sauce....whichi is great! The rolls are nuts to make....rice paper breaks and the ingredients are quite bland, definitely need the sauce to pull this one off. The recipe is now in the trash! item not reviewed by moderator and published
I agree with the other reviews that it's time consuming but worth the effort. The sauce really is amazing - I doubled that recipe to have on hand. I cook for just two so I halved the spring roll recipe but still had more than enough. I look forward to making them again and playing around with additional ingredients (avocado, etc.) item not reviewed by moderator and published
Short on time? Use pre-cooked shrimp. I'm sure going to the extra effort results in great tasting shrimp, but I didn't have the time to fuss and found the pre-cooked shrimp worked just fine. The recipe comes together in about half an hour this way. Skipped the cilantro because I'm not a fan, but love the mint and wouldn't make these without it. The dipping sauce makes the dish! Sweet and tangy with just a little spice. item not reviewed by moderator and published
I make this without the mushrooms and cabbage and add sesame oil and lime juice to flavor. The sauce alone is good enough to sip like a soup! Every time I make this for dinner parties, my guests eat them quicker than I can make them. DEFINITELY worth the effort! item not reviewed by moderator and published
Just made the shrimp alone, perfection! item not reviewed by moderator and published
I recommend refrigiration for a little bit after so the skin gets to be firm. Otherwise really great for parties etc, item not reviewed by moderator and published
my wife and i make this all the time. making it tonight, actually. you can leave out the mint if you want, or add avocado if you want. just wrap it and dip in the amazing dipping sauce and you can't go wrong. i'm sure it would work with chicken as well, but we live in louisiana and are lucky enough to have access to wonderful shrimp. happy cooking. c h ad item not reviewed by moderator and published
This was a bit messy, time intensive, and the handling of the rice paper took a little practice. I could never find any good enoki mushrooms, so I had to leave those out. However, the taste was out of this world and people at the party were blown away that I had prepared them myself. That was almost a year ago and I still hear about it. item not reviewed by moderator and published
well worth the trouble item not reviewed by moderator and published
Took quite a lot of time but well worth it. item not reviewed by moderator and published
A lovely recipe. My family told me these actually tasted better than the ones we get at the Thai restaurant. The sauce was phenomenal and fresh-tasting. Yum. Beware of the prep time, though, for all those veggies. I made the mistake of making both the beef satay and the spring rolls the same night which was a no-no w/ limited time. I wasn't prepared for all the time it took to cut the veggies. I did it all manually, though in the future would use some type of gadget. Other than that, plan properly, get everything in place because these rolls are definitely worth it. I will be making these a staple in my house. A great way to get veggies in your kids! item not reviewed by moderator and published
Great with a Sauvignon Blanc item not reviewed by moderator and published
And another good tip regarding not soaking the rice flour wrappers. The wine sounds enchanting.<br /> item not reviewed by moderator and published

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