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1
Line a baking sheet with parchment paper.
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2
In a non-reactive saucepan, over medium-high heat, put 4 cups of the water.
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3
Squeeze the lemon juice into the water and put the peel in the water.
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4
Season the water with salt and pepper.
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5
Season the water with the crab boil.
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6
Bring the liquid to a boil.
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7
Season the shrimp with salt.
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8
Add the shrimp to the water and cook for 2 minutes, stirring occasionally.
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9
Remove from the heat and let sit for 2 minutes.
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10
Drain and cool.
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11
In another saucepan, add 4 cups of water.
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12
Season the water with salt.
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13
Bring the liquid to a boil.
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14
Add the noodles and boil until they are clear, about 2 1/2 minutes.
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15
Drain and cool the noodles with cold water.
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16
In a small mixing bowl, add the noodles.
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17
Season the noodles with sesame oil, soy sauce, salt, green onions and black pepper.
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18
Mix thoroughly.
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19
Cut the shrimp in half lengthwise.
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20
Bring the remaining 2 cups water to a boil in a 10 inch saute pan and remove from the heat.
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21
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.
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22
Remove and lay on the parchment paper.
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23
Brush each wrapper with 1 teaspoon of the hoisin sauce.
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24
Lay a half leaf of romaine in the center of each wrapper.
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25
On top of each half leaf, put 1 tablespoon of the noodle mixture and spread evenly.
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26
On top of the noodles, sprinkle 1 tablespoon of the sprouts.
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27
Top the sprouts with the 1 tablespoon of the carrots, 1 tablespoon of the cilantro, and 1 tablespoon of the mint.
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28
Lay 6 halves of shrimp next to each other on top of mixture.
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29
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.
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30
Repeat until all eight rolls are done.
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31
Either serve the roll whole or slice each roll in half diagonally.
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32
Serve the rolls with the dipping sauce.
