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Shrimp Spring Rolls With Rice Wine And Soy Dipping Sauce

  • Yield: 8 servings


  • 10 cups water
  • 1 lemon, halved
  • 1 3/4 teaspoons salt
  • 1/4 teaspoon cayenne
  • 1 tablespoon Zatarainís Concentrated Liquid Shrimp & Crab Boil (optional)
  • 1 pound large shrimp, peeled, deveined, and tail removed
  • 2 ounces Chinese cellophane or glass noodles
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 tablespoon chopped green onions (scallions), green parts only
  • 1/8 teaspoon freshly ground black pepper
  • 8 rice papers or spring roll wrappers
  • 2 tablespoons plus 2 teaspoons 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 (fresh coriander) leaves, coarsely chopped
  • 1/2 cup packed fresh mint leaves, coarsely chopped
  • Rice Wine and Soy Dipping Sauce


  • Put 4 cups of the water in a nonreactive medium-size saucepan over medium-high heat. Squeeze the lemon and add the juice and peel to the water. Add 1 teaspoon of the salt and the cayenne. Bring to a boil.
  • Season the shrimp with the shrimp and crab boil. Add the shrimp to the boiling water and cook for 2 minutes, stirring occasionally. Remove from the heat and let sit for 2 minutes. Drain and cool.
  • In another saucepan, combine 4 cups of the water and 1/2 teaspoon of the salt and bring to a boil. Add the noodles and boil until they are clear, about 2 1/2 minutes, stirring occasionally. Drain and cool with cold water. Put the noodles in a small mixing bowl and toss with the sesame oil, soy sauce, the remaining 1/4 teaspoon salt, the green onions, and black pepper.
  • Cut the shrimp in half lengthwise.
  • Bring the remaining 2 cups water to a boil in a 10-inch sautÈ pan and remove from the heat.
  • Line a baking sheet with parchment or waxed paper.
  • 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 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 with 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 each 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.
  • When ready to serve, cut each roll in half diagonally. Serve chilled or at room temperature with the dipping sauce.