Shrimp Summer Rolls

Recipe from Emeril Lagasse

I really love summer rolls. I made these a couple of times last summer, and they have yet to disappoint.  Summer rolls are very versatile; you can really use whatever flavors you love to make these.   

These do take a bit of time to make, first with prep and then with assembly, but I think they are definitely worth it!

I served these with Ellie Krieger's Vinegar Dipping Sauce,  which includes soy sauce, chili sauce, rice vinegar, sugar, lime juice, carrot and scallion.  It was really good with these rolls, though it definitely had a kick to it. :)

Emeril has a spice mixture called Essence.  The recipe is at the bottom of this post.  You'll want to prepare this before you do anything else.

2 ou mung bean or cellophane noodles
1 (2-inch) piece fresh ginger, peeled and thinly sliced
1 lemon, halved
1/4 c soy sauce
1/4 c sugar
4 bay leaves
1 T chopped green onion (white and green parts)
1 t chopped garlic
1 t salt
1 t black pepper
1/2 t cayenne pepper
16 large shrimp, peeled and deveined, tail removed
2 t Essence, recipe follows
8 (8 1/2 inch) rouch rice paper wrappers
1 c baby spinach (original calls for romaine, but I already had spinach)
1 ou alfalfa sprouts
32 fresh mint leaves
32 sprigs fresh cilantro
1 large carrot, peeled and shredded (I cut into matchsticks)

Pour 2 cups hot water in a large bowl and add the noodles. Soak until softened but slightly resilient, about 20-30 minutes. Drain, pat dry with paper towels, return to bowl and cover until ready to use.

In a medium stockpot, combine 4 cups water, ginger, lemon, soy sauce, sugar, bay leaves, green onions, garlic, salt, pepper and cayenne and bring to a boil.  Season the shrimp with the Essence and add to the boiling water. Boil 2 minutes, then remove from heat and keep in hot water for another 2 minutes. Remove shrimp from the water and let it cool.

While shrimp cools, prep the rest of the vegetables.  When they are cool enough to handle, cut in half lengthwise.

Fill a large bowl with hot water. Place a clean kitchen towel next to the bowl.  (Instead of using the kitchen towel, I lightly spray a large plate with Pam and use that to prep the rolls.)

Submerge 1 rice paper into the hot water and soak until softened, about 1 minute. Carefully (this will tear fairly easily) remove rice paper from water and place flat on the towel.

In the center of the rice paper, layer on 1/8 of the noodles, a few baby spinach leaves, about 20 sprouts, 4 halves of shrimp, 4 mint leaves, 4 cilantro sprigs, and 1/8 of the carrots.

Pull the bottom up over the filling, fold in the sides, and roll up like and egg roll.  Place seam side down on a plate (I typically place a damp paper towel on the plate, then cover with another damp paper towel to keep the rice paper soft) and repeat with remaining wrappers.

Serve immediately with your favorite dipping sauce.  If you have leftovers, you can wrap them in damp paper towels, then in plastic wrap and refrigerate.  They keep very well for at least a day (they are always eaten in that time frame in our house).

Emeril's Essence Seasoning
2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried oregano
1 T dried thyme

Combine all ingredients thoroughly.  Store in an airtight container.



I LOVE LOVE LOVE SPRINGROLLS!!!!!! This looks like a fantastic recipe.

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