Tchoup Chop Shrimp Summer Rolls

Emeril's Asian-Inspired Appetizers

From the kitchen of Emeril Lagasse

Ingredients

Summer Rolls

2 skeins mung bean (or cellophane noodles) (1-ounce)

1 piece ginger (2-inch), peeled and thinly sliced

1 lemon, halved

1/4 cup soy sauce

1/4 cup sugar

4 bay leaves

1 Tablespoon green onions, chopped, green and white parts

1 teaspoon garlic, chopped

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 teaspoon cayenne

16 large shrimp, peeled and de-veined

2 teaspoons Creole Seasoning

8 rice paper wrappers (8 1/2-inch round)

8 small romaine lettuce leaves, rinsed, patted dry, ribs removed, and torn into bite-size pieces

1 ounce alfalfa sprouts(or radish sprouts)

32 fresh mint leaves

32 sprigs fresh cilantro

1 large carrot, peeled and shredded

Hot Mustard Sauce (optional)

Asian Dipping Sauce

1/4 cup carrots, grated

2 Tablespoons Asian sesame oil (dark)

2 Tablespoons rice vinegar

1 Tablespoon Vietnamese fish sauce (or Thai)

1 Tablespoon soy sauce

1 Tablespoon crunchy peanut butter

1 teaspoon garlic, minced

1/4 cup cooking liquid from Shrimp Summer Rolls

Cooking Directions

Put 2 cups hot water in a large bowl and add the noodles. Soak them until softened but slightly resilient, 20 to 30 minutes. Drain them and pat dry on paper towels. Put in a bowl and cover.

Combine 4 cups water, the ginger, lemon, soy sauce, sugar, bay leaves, green onions, garlic, salt, black pepper, and cayenne in a large saucepan. Bring to a boil. Season the shrimp with the Creole Seasoning, then add to the boiling water. Boil for 2 minutes, then remove the pan from the heat and allow the shrimp to sit in the hot liquid for 2 minutes, or until cooked through.

Using tongs or a slotted spoon, remove the shrimp from the water and let cool. Reserve 1/4 cup of the cooking liquid for the dipping sauce. When the shrimp are cool enough to handle, cut lengthwise in half. Fill a large bowl with hot water.

Place a clean kitchen towel next to the bowl. Submerge 1 rice paper wrapper in the water and soak it until softened, about 1 minute. Carefully remove the rice paper from the water and lay it flat on the towel.

In the center of the sheet, layer one-eighth of the soaked noodles, 4 lettuce pieces, about 20 sprouts, 4 shrimp halves arranged side by side in a row, 4 mint leaves, 4 cilantro sprigs, and one-eighth of the carrots. Pull the bottom up over the filling, fold over the sides, and roll up like an egg roll. Place seam side down on a plate and repeat the process with the remaining rice papers and filling.

Place seam side down on a plate and repeat the process with the remaining rice papers and filling. Serve immediately, with the dipping sauce. Yield: 8 summer rolls

Asian Dipping Sauce

Combine all the ingredients in a bowl, and whisk until well blended.

Set aside until needed; stir well before serving. (The sauce can be covered and refrigerated for up to three days.)