Shrimp Summer Rolls

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 30 min
  • Inactive: 30 min
  • Cook: 5 min
  • Yield: 8 summer rolls
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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):

  1. Combine all ingredients thoroughly.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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