Deconstructed Spring Rolls
- 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
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.