Grilled Shrimp Summer Rolls
Nice for a light meal or an appetizer. Somewhat time consuming; see note on saving prep time.Based on a recipe by Emeril Lagasse, foodandwine.com, August 2007.
Servings: 4 servings
- 2 ounces dried cellophane noodles
- 16 large shrimp about 3/4 pound, shelled and deveined
- salt and freshly ground pepper
- 8 8 1/2 inch rice paper wrappers
- 4 romaine lettuce leaves thick stems removed and torn
- 32 small mint leaves
- 32 small cilantro leaves
- 1 carrot peeled and finely julienned
- 1/8 cup low sodium soy sauce
- 1/8 cup rice vinegar
- 2 teaspoons honey
- 1/2 clove garlic minced
- 3/4 teaspoon minced fresh ginger
- 1/4 teaspoon sesame seeds
- 1/2 teaspoon minced scallion
- 1/2 teaspoon Asian sesame oil
- In medium bowl, cover cellophane noodles with boiling water and let stand until soft, approximately 30 minutes. Drain; cover with damp paper towel.
- Season shrimp with salt and pepper. Grill over moderately high heat until just cooked, about 2 minutes per side. Cool, then cut in half lengthwise.
- To assemble, first soak one wrapper in hot water until pliable. Lay on counter or plastic cutting board; blot dry. Arrange 2 pieces of romaine on bottom third of wrapper. Spread noodles, mint, cilantro, and carrot on top. Roll snugly yet gently, just until greens and noodles are enclosed. Fold in sides to enclose ends. Arrange shrimp halves, cut-side-up on remaining wrapper. Continue to roll until filling is completely enclosed in wrapper and forms a neat cylinder. Cover with a damp paper towel. Repeat with remaining wrappers and fillings.
- In medium bowl, whisk together dipping sauce indredients.
- Cut rolls in half on an angle and serve with dipping sauce.
Boiling shrimp instead of grilling would save time. Also, when preparing herbs and carrots, form 4 separate piles to speed up assembly time. Instead of tearing lettuce try using whole lettuce leaf, tough stems removed, and lay flat on top of rice wrapper.