Shrimp Spring Rolls

  • Total: 55 min
  • Prep: 20 min
  • Cook: 35 min
  • Yield: 8 rolls
Share This Recipe

Ingredients

10 cups of water

1 lemon, halved

Salt

Cayenne

Zatarain's Concentrated Liquid Shrimp and Crab Boil

Zatarain's Concentrated Liquid Shrimp and Crab Boil 

1 pound large shrimp, peeled, deveined, and tail removed

2 ounces Chinese cellophane or glass noodles

Dash of sesame oil

Dash of soy sauce

1 tablespoon chopped green onions

Black pepper

8 rice papers or spring roll wrappers

2 tablespoons plus 2 teaspoons hoisin sauce

4 large romaine leaves, cut in half vertically

1/2 cup radish, alfalfa, or bean sprouts

1/2 cup matchstick carrot strips

1/2 cup packed cilantro leaves

1/2 cup packed fresh mint leaves

Directions

  1. Line a baking sheet with parchment paper. In a non-reactive saucepan, over medium-high heat, put 4 cups of the water. Squeeze the lemon juice into the water and put the peel in the water. Season the water with salt and pepper. Season the water with the crab boil. Bring the liquid to a boil. Season the shrimp with salt. Add the shrimp to the water and cook for 2 minutes, stirring occasionally. Remove from the heat and let sit for 2 minutes. Drain and cool. In another saucepan, add 4 cups of water. Season the water with salt. Bring the liquid to a boil. Add the noodles and boil until they are clear, about 2 1/2 minutes. Drain and cool the noodles with cold water. In a small mixing bowl, add the noodles. Season the noodles with sesame oil, soy sauce, salt, green onions and black pepper. Mix thoroughly.
  2. Cut the shrimp in half lengthwise. Bring the remaining 2 cups water to a boil in a 10 inch saute pan and remove from the heat. Submerge each spring roll wrapper, one at a time, in the hot water, moving it around in the water until soft and pliable, 10 to 15 seconds. Remove and lay on the parchment paper. Brush each wrapper with 1 teaspoon of the hoisin sauce. Lay a half leaf of romaine in the center of each wrapper. On top of each half leaf, put 1 tablespoon of the noodle mixture and spread evenly. On top of the noodles, sprinkle 1 tablespoon of the sprouts. Top the sprouts with the 1 tablespoon of the carrots, 1 tablespoon of the cilantro, and 1 tablespoon of the mint. Lay 6 halves of shrimp next to each other on top of mixture. Fold two sides of the wrapper toward the center about 1/4-inch, then roll each like a jelly roll, pressing the edges together to seal. Repeat until all eight rolls are done. Either serve the roll whole or slice each roll in half diagonally. Serve the rolls with the dipping sauce.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …