Deconstructed Spring Rolls

Photo by Jo A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • Nuoc Cham-

  • 1/4

    cup fish sauce

  • 1

    tablespoon Sriracha sauce

  • 1/4

    cup freshly squeezed lime juice

  • 1/4

    cup sugar

  • 1/4

    cup finely grated carrot

  • 2

    tablespoons chopped fresh cilantro leaves

  • Emeril's Essence Creole Seasoning-

  • 2 1/2

    tablespoons paprika

  • 2

    tablespoons salt

  • 2

    tablespoons garlic powder

  • 1

    tablespoon black pepper

  • 1

    tablespoon onion powder

  • 1

    tablespoon cayenne pepper

  • 1

    tablespoon dried leaf oregano

  • 1

    tablespoon dried thyme

Directions

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. Nuoc Cham- Combine all ingredients, plus 2 tablespoons water, in a bowl and whisk to combine. Set aside until ready to serve.

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