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Spicy Shrimp Spring Rolls

Spicy Shrimp Spring Rolls

  • Prep Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8 rolls


  • Peanut oil for frying
  • 2 tablespoons vegetable oil
  • 1/2 pound Chinese sausage, finely chopped
  • 1/2 cup minced yellow onions
  • 1 tablespoon chopped garlic
  • 1/4 pound Bok Choy, shredded
  • 1/2 pound medium shrimp, peeled, deveined and chopped
  • Nuoc Cham sauce
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon chopped green onions
  • 24 spring roll wrappers
  • 1 cup bean sprouts
  • 1 cup matchstick carrot strips
  • 1 cup packed cilantro leaves
  • 1 cup packed fresh mint leaves


  • Preheat a wok of peanut oil for frying. In a separate wok, heat the vegetable oil. When the oil is hot, add the sausage. Stir-fry for 3 minutes. Add the onions and garlic. Cook for 2 minutes. Add the cabbage and the shrimp. Season with 3 tablespoons of the nuoc cham and chili garlic sauce. Stir-fry for 1 minute. Remove from the heat and cool completely. Stir in the green onions.

  • Combine the bean sprouts, carrots, cilantro and mint and dress lightly with a little nuoc cham.

  • Spread 2 tablespoons of the shrimp mixture in the bottom quarter of each spring roll wrapper.  Fold two sides of the wrapper toward the center and then roll like a jelly roll, pressing the edges together to seal. Repeat until all 24 rolls are done. Fry until crispy, about 2 to 3 minutes. Remove and drain on paper towels.

    Serve with carrot and herb salad and nuoc cham sauce.