Shrimp Summer Rolls Recipe - Cooking Index
Shrimp Summer Rolls Recipe - Cooking Index
| 2 oz | 56g | Mung bean noodles or cellophane noodles |
| 1 | Fresh ginger - (abt 2") - peeled, and | |
| Thinly sliced | ||
| 1 | Lemon - halved | |
| 1/4 cup | 59ml | Soy sauce |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 4 | Bay leaves | |
| 1 tablespoon | 15ml | Chopped green onions |
| = (green and white parts) | ||
| 1 teaspoon | 5ml | Chopped garlic |
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | Freshly-ground black pepper |
| 1/2 teaspoon | 2.5ml | Cayenne pepper |
| 16 teaspoons | 80ml | Shrimp - peeled, de-veined (large) |
| 2 teaspoons | 10ml | Essence |
| = (see Bayou Blast recipe) | ||
| 8 | Round rice paper wrappers - (8 1/2" dia) | |
| 8 | Romaine lettuce leaves - rinsed, patted dry, (small) | |
| 1 | Ribs removed, and torn into bite-size piec | |
| 1 oz | 28g | Alfalfa or radish sprouts |
| 32 | Fresh mint leaves | |
| 32 sections | Fresh cilantro | |
| 1 section | Carrot - peeled, shredded (large) |
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.
This recipe yields 8 summer rolls.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2E06) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.