-
1
Combine 6 cups of water, ginger, lemons, lemon juice, soy sauce, sugar, bay leaves, green onions, garlic, salt, pepper, and red pepper flakes in a large saucepan.
-
2
Bring to boil.
-
3
Season the shrimp with creole seasoning and place in the boiling water.
-
4
Let cook for 2 minutes.
-
5
Remove pan from heat and allow shrimp to steep in the boiling liquid.
-
6
After 2 minutes, remove shrimp from the pan using tongs or a slotted spoon, and allow them to cool at room temperature.
-
7
One cool enough to handle, cut the shrim in half lengthwise and reserve until ready to assemble the rolls.
-
8
FOR THE ROLLS.
-
9
Fill a large bowl with hot water.
-
10
Place a clean kitchen towel next to the bowl.
-
11
Submerge one rice paper wrapper in the water and soak until softened, about 1 minute.
-
12
Carefully remove the rice paper from the water and lay it flat on the towel.
-
13
In the center of the sheet, layer 2 tbs of the napa cabbage, 5 or 6 mushrooms, 2 tbs grated carrots, 4 shrimp halves arranged side by side in a row.
-
14
Place 2 mint leaves and 2 cilantro sprigs over the shrimp and fold the bottom of the wrapper over the filling.
-
15
Fold both sides inward over the filling, then roll up in egg roll fashion.
-
16
Place seam side down on a plate and repeat process with the remaining rice papers and filling ingredients.
-
17
Once all wrappers have been assembled, cut each spring roll in half on the bias, so that you have 32 pieces.
-
18
Place the spring rolls on a platter and serve with your favorite dipping sauce.
