Shrimp Summer Rolls

Total Time:
1 hr 5 min
30 min
30 min
5 min

8 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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