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Shrimp And Veggie Summer Rolls

  • Yield: 10 rolls


  • 1 (33/4-ounce) package cellophane noodles
  • 4 cups water
  • 1 (2-inch) piece of ginger, peeled and thinly sliced
  • 1 lemon, halved
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 4 bay leaves
  • 1 tablespoon chopped green onion (green and white part)
  • 1 teaspoon chopped garlic (about 2 small cloves)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne
  • 20 large shrimp, peeled and deveined
  • 10 (81/2-inch) round rice paper wrappers
  • 40 small fresh mint leaves
  • 40 small fresh cilantro leaves
  • 3 romaine lettuce leaves, rinsed, patted dry, ribs removed, and torn into bite-size pieces
  • 1 large carrot, peeled and shredded
  • 1 recipe Asian Dipping Sauce


  • Pour 2 cups hot water into a large mixing bowl and add the cellophane noodles. Soak the noodles until softened, about 20 to 30 minutes. Drain the excess water from the noodles and pat dry with paper towels. Cover and set aside.
  • In a medium saucepan, combine 4 cups water, the ginger, lemon halves, soy sauce, sugar, bay leaves, green onion, garlic, salt, black pepper, and cayenne. Bring the mixture to a boil over high heat.
  • Carefully add the shrimp to the boiling soy sauce mixture and boil for 2 minutes. Remove the pan from the heat and allow the shrimp to stand in the hot mixture for 2 more minutes, until cooked through.
  • Using a slotted spoon, remove the shrimp from the cooking liquid and place in a small mixing bowl. When the shrimp are cool enough to handle, slice in half lengthwise. Using a fine-mesh strainer, strain and reserve 1/2 cup of the shrimp cooking liquid for the Asian Dipping Sauce.
  • Fill a shallow dish (about 9 inches wide or larger) with warm water. Make sure itís not too hot or the rice paper will tear easily. Place a clean, dry kitchen towel next to the dish. Submerge 1 rice paper wrapper in the warm water and soak it until it is softened, about 30 seconds. Carefully remove the rice paper wrapper from the water and lay it flat on the towel. (Donít worry about drying the top of the rice paper; the excess water will help it to stick together better.)
  • Place 1/3 cup of the soaked cellophane noodles on the rice paper, about 1 inch from the bottom. Leave about 1 inch on each side, too. Arrange 4 mint leaves and 4 cilantro leaves over the noodles. Layer 4 shrimp halves on top of the herbs. Place 3 to 4 bite-size pieces of lettuce over the shrimp, and pile about 2 tablespoons of shredded carrots on top.
  • Pull the bottom inch of the rice paper over the filling and roll halfway up the rice paper. (Make sure that you wrap tightly, but be gentle so the wrapper doesnít tear.) Fold the sides over the filling and continue to roll up like an egg roll. Place the summer roll, seam side down, on a large plate and cover with a damp paper towel. Repeat the process with the remaining rice paper wrappers and filling.
  • Serve immediately with the dipping sauce, or refrigerate, covered with damp towels, for up to 1 hour before serving.