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Shrimp Summer Rolls

  • Yield: 8 summer rolls


  • Two 1-ounce skeins mung bean noodles or cellophane noodles
  • One 2-inch piece 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
  • 16 large shrimp, peeled and deveined
  • 2 teaspoons Emeril's Original Essence
  • Eight 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
  • Asian Dipping Sauce
  • Hot Mustard Sauce


  • 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, then add to the boiling water. Boil for 2 minutes, 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. Reserve 1/4 cup of the cooking liquid for the dipping sauce. When the shrimp are cool enough to handle, cut lengthwise in half.
  • 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 one-eighth 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 one-eighth 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 the dipping sauce.