Shrimp Summer Rolls
- 2 ounces mung bean noodles or cellophane noodles
- 1 (2-inch) piece fresh ginger, peeled and thinly sliced
- 1 lemon, halved
- 1/4 cup soy sauce
- 1/4 cup sugar
- 4 bay leaves
- 1 tablespoon chopped green onions (green and white parts)
- 1 teaspoon chopped garlic
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 16 large shrimp, peeled and de-veined
- 2 teaspoons Essence, recipe follows
- 8 (8 1/2-inch) round rice paper wrappers
- 8 small romaine lettuce leaves, rinsed, patted dry, ribs removed, and torn into bite-size pieces
- 1 ounce alfalfa or radish sprouts
- 32 fresh mint leaves
- 32 sprigs fresh cilantro
- 1 large carrot, peeled and shredded
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 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 oregano
- 1 tablespoon dried thyme
Put 2 cups hot water in a large bowl and add the noodles. Soak them until softened but slightly resilient, 20 to 30 minutes. Drain them and pat dry on paper towels. Put in a bowl and cover.
Combine 4 cups water, the ginger, lemon, soy sauce, sugar, bay leaves, green onions, garlic, salt, black pepper, and cayenne in a large saucepan. Bring to a boil. Season the shrimp with the Essence and add to the boiling water. Boil for 2 minutes, and then remove the pan from the heat and allow the shrimp to sit in the hot liquid for 2 minutes, or until cooked through. Using tongs or a slotted spoon, remove the shrimp from the water and let cool.
When the shrimp are cool enough to handle, cut in 1/2 lengthwise. 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 1/8 of the soaked noodles, 4 lettuce pieces, about 20 sprouts, 4 shrimp halves arranged side by side in a row, 4 mint leaves, 4 cilantro sprigs, and 1/8 of the carrots. Pull the bottom up over the filling, fold over the sides, and roll up like an egg roll. Place seam side down on a plate and repeat the process with the remaining rice papers and filling. Serve immediately with your favorite dipping sauce.Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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