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Deconstructed Spring Rolls

Deconstructed Spring Rolls

  • Yield: 6


  • Cellophane noodles (also known as glass noodles or mung bean noodles), about 2 ounces
  • 2 teaspoons sesame oil
  • 1 teaspoon fish sauce
  • 3 tablespoons vegetable oil
  • 2 pounds shrimp, peeled, deveined, and butterflied
  • 1/2 cup minced green onion
  • 1 tablespoon minced garlic
  • Salt and pepper, for seasoning
  • Emeril's Original Essence, for seasoning
  • 2 heads Bibb or butter lettuce, leaves separated and cleaned
  • Nuoc Cham
  • 1 to 2 jalapenos, sliced very thinly, for garnish (optional)


  • Set noodles in a bowl; cover with hot tap water and let sit for 10 minutes. Drain noodles and cover with more hot tap water and let sit for 5 minutes longer. Drain noodles again and cut them into roughly 4-inch lengths. (Alternately, you can cover dried noodles with boiling water and drain and cut after soaking 5 minutes.) Toss cooked noodles with sesame oil and fish sauce.
  • Heat 1 1/2 tablespoons vegetable oil in a 12-inch skillet set over medium heat. Add half the shrimp and saute for 2 to 3 minutes or until just cooked through. Add half the green onion and half the garlic and cook, stirring constantly for 1 minute. Season lightly with salt, pepper, and Essence, and transfer to a small bowl. Repeat with the remaining oil, green onion, garlic, and shrimp.
  • Select smallest whole cupped leaves or tear larger leaves and stack together to form a small cup. Arrange cups side by side on a serving platter. Add a small bed of noodles and a few shrimp to each lettuce cup. Drizzle with Nuoc Cham. Garnish each with a thin slice of jalapeno, if desired. Serve immediately.