Shrimp Summer Rolls

Ingredients

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

Directions

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):

• 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

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:

• 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

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