Emeril's Shrimp and Veggie Summer Rolls with Asian Dipping Sauce (Video)

by

YIELD 10 rolls

INGREDIENTS

Shrimp and Veggie Summer Rolls:
1 (3 ¾ ‑ ounce)  package cellophane noodles
4 cups water
1 (2‑inch) piece of ginger, peeled and thinly sliced
1 lemon, halved
¼ cup soy sauce
¼ cup sugar
bay leaves
1 tablespoon chopped green onion
whole cloves
1 teaspoon chopped garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon cayenne
20 large shrimp, peeled and deveined
10 (8 ½ ‑ inch) round rice paper wrappers
40  small mint leaves
40  small fresh cilantro leaves
romaine lettuce leaves, rinsed, patted dry, ribs removed and torn into bite-size pieces
large carrot, peeled and shredded
Asian Dipping Sauce, recipe follows, for serving
Asian Dipping Sauce:
½ cup  reserved shrimp cooking liquid from Shrimp and Veggie Summer Rolls
1 tablespoon toasted sesame oil
1 tablespoon Sriracha or other Asian chili sauce
2 tablespoons  rice wine vinegar
2 teaspoons fish sauce
1 tablespoon soy sauce
1 tablespoon  sugar
1 teaspoon minced garlic
1 tablespoon chopped fresh ginger
¼ cup sliced green onions
(green and white part)(about 2 small cloves)(cut on the diagonal)

PREPARATION:

Shrimp and Veggie Summer Rolls:

  1. Pour 2 cups hot water into a large mixing bowl and add the cellophane noodles. Soak the noodles until softened, about 20 to 30 minutes. Drain the excess water from the noodles and pat dry with paper towels. Cover and set aside
  2. In a medium saucepan, combine 4 cups water, the ginger, lemon halves, soy sauce, sugar, bay leaves, green onion, cloves, garlic, salt black pepper and cayenne. Bring the mixture to a boil over high heat.
  3. In a medium saucepan, combine 4 cups water, the ginger, lemon halves, soy sauce, sugar, bay leaves, green onion, cloves, garlic, salt black pepper and cayenne. Bring the mixture to a boil over high heat.
  4. Carefully add the shrimp to the boiling soy sauce mixture and boil for 2 minutes. Remove the pan from the heat and allow the shrimp to stand in the hot mixture for 2 more minutes, until cooked through.
  5. Using a slotted spoon, remove the shrimp from the cooking liquid and place in a small mixing bowl. When the shrimp are cool enough to handle, slice in half lengthwise. Using a fine-mesh strainer, strain and reserve ½ cup of the shrimp cooking liquid for the Asian Dipping Sauce.
  6. Fill a shallow dish (about 9 inches wide or larger) with warm water. Make sure it's not too hot or the rice paper will tear easily. Place a clean, dry kitchen towel next to the dish. Submerge 1 rice paper wrapper in the warm water and soak it until it is softened, about 30 seconds. Carefully remove the rice paper wrapper from the water and lay it flat on the towel. (Don?t worry about drying the top of the rice paper; the excess water will help it stick together better.)
  7. Place 1/3 cup of the soaked cellophane noodles on the rice paper, about 1 inch from the bottom. Leave about 1 inch on each side too. Arrange 4 mint leaves and 4 cilantro leaves over the noodles. Layer 4 shrimp halves on top of the herbs. Place 3 to 4 bite-size pieces of lettuce over the shrimp and pile about 2 tablespoons of shredded carrots on top.
  8. Pull the bottom inch of the rice paper over the filling and roll halfway up the rice paper. (Make sure that you wrap tightly, but be gentle so the wrapper doesn?t tear.) Fold the sides over the filling and continue to roll up like and egg roll. Place the summer roll, seam side down, on a large plate and cover with a damp paper towel. Repeat the process with the remaining rice paper wrappers and filling.
  9. Serve immediately with the dipping sauce, or refrigerate, covered with damp towels, for up to 1 hour before serving.

    This recipe was featured on the International Appeal Episode of Emeril Green.

Asian Dipping Sauce:

  1. Combine all the ingredients in a small mixing bowl and whisk until well blended.
  2. Set aside until needed and stir well before serving.
This recipe appears in: Asian

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