SHRIMP SUMMER ROLLS

Shrimp Summer Rolls image

Provided by Emeril Lagasse

Time 1h5m

Yield 8 summer rolls

Number Of Ingredients 27

Previous Next

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
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

Steps:

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