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Shrimp Summer Rolls Recipe

Shrimp Summer Rolls

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on July 10, 2011

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    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.

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  • on August 10, 2010

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    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.

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  • on August 30, 2009

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    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!

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  • on August 06, 2009

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    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!

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  • on July 07, 2009

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    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.

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  • on January 07, 2009

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    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!

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  • on July 12, 2008

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    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!

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  • on May 31, 2008

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    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.

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  • on April 19, 2008

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    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.

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  • on July 24, 2007

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    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!

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