Shrimp Summer Rolls (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
5. Combine all ingredients thoroughly.
6. Yield: 2/3 cup
7. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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