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Shrimp Spring Rolls (Emeril Lagasse) Recipe

Shrimp Spring Rolls (Emeril Lagasse) Recipe

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Ingredients:

Serving

10 cups of water
1 lemon, halved
salt
cayenne
zatarain's concentrated liquid shrimp and crab boil
1 lb large shrimp, peeled, deveined, and tail removed
2 oz chinese cellophane or glass noodles
dash of sesame oil
dash of soy sauce
1 tbsp chopped green onions
black pepper
8 rice papers or spring roll wrappers
2 tbsp plus 2 tsp hoisin sauce
4 large romaine leaves, cut in half vertically
1/2 cup radish , alfalfa , or bean sprouts
1/2 cup matchstick carrot strips
1/2 cup packed cilantro leaves
1/2 cup packed fresh mint leaves

Directions:

Line a baking sheet with parchment paper. In a non-reactive saucepan, over medium-high heat, put 4 cups of the water. Squeeze the lemon juice into the water and put the peel in the water. Season the water with salt and pepper. Season the water with the crab boil. Bring the liquid to a boil. Season the shrimp with salt. Add the shrimp to the water and cook for 2 minutes, stirring occasionally. Remove from the heat and let sit for 2 minutes. Drain and cool. In another saucepan, add 4 cups of water. Season the water with salt. Bring the liquid to a boil. Add the noodles and boil until they are clear, about 2 1/2 minutes. Drain and cool the noodles with cold water. In a small mixing bowl, add the noodles. Season the noodles with sesame oil, soy sauce, salt, green onions and black pepper. Mix thoroughly.
Cut the shrimp in half lengthwise. Bring the remaining 2 cups water to a boil in a 10 inch saute pan and remove from the heat. Submerge each spring roll wrapper, one at a time, in the hot water, moving it around in the water until soft and pliable, 10 to 15 seconds. Remove and lay on the parchment paper. Brush each wrapper with 1 teaspoon of the hoisin sauce. Lay a half leaf of romaine in the center of each wrapper. On top of each half leaf, put 1 tablespoon of the noodle mixture and spread evenly. On top of the noodles, sprinkle 1 tablespoon of the sprouts. Top the sprouts with the 1 tablespoon of the carrots, 1 tablespoon of the cilantro, and 1 tablespoon of the mint. Lay 6 halves of shrimp next to each other on top of mixture. Fold two sides of the wrapper toward the center about 1/4-inch, then roll each like a jelly roll, pressing the edges together to seal. Repeat until all eight rolls are done. Either serve the roll whole or slice each roll in half diagonally. Serve the rolls with the dipping sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	271.37 Kcal (1136 kJ)
Calories from fat	98.31 Kcal
		% Daily Value*
Total Fat	10.92g	17%
Cholesterol	33mg	11%
Sodium	760.41mg	32%
Potassium	853.94mg	18%
Total Carbs	35.43g	12%
Sugars	5.48g	22%
Dietary Fiber	7.75g	31%
Protein	8.12g	16%
Vitamin C	18.6mg	31%
Vitamin A	1.2mg	41%
Iron	4mg	22%
Calcium	160.1mg	16%

Amount Per 100 g
Calories	38.37 Kcal (161 kJ)
Calories from fat	13.9 Kcal
		% Daily Value*
Total Fat	1.54g	17%
Cholesterol	4.67mg	11%
Sodium	107.51mg	32%
Potassium	120.74mg	18%
Total Carbs	5.01g	12%
Sugars	0.78g	22%
Dietary Fiber	1.1g	31%
Protein	1.15g	16%
Vitamin C	2.6mg	31%
Vitamin A	0.2mg	41%
Iron	0.6mg	22%
Calcium	22.6mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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