Shrimp Summer Rolls Recipe

Name: Shrimp Summer Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2-inch) piece ginger, peeled and thinly sliced; 2 lemons, halved and juiced; 1/2 cup soy sauce; 1/2 cup sugar; 4 bay leaves; 2 tablespoons chopped green onions (green and white parts); 2 teaspoons chopped garlic; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1 teaspoon crushed red pepper flakes; 32 medium shrimp, peeled and deveined (about 1 pound); 2 teaspoons Essence, recipe follows; 16 (8-1/2 inch) round rice paper wrappers; 2 cups shredded Napa cabbage; 1 package enoki mushrooms; 2 cups carrots, peeled and coarsely grated; 32 fresh mint leaves; 32 sprigs fresh cilantro; Spring Roll Dipping Sauce, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme; 1 1/4 cups granulated sugar; 1/2 cup rice wine vinegar; 1 lemon, zested and juiced

Servings: persons

1 (2-inch) piece ginger, peeled and thinly sliced
2 lemons, halved and juiced
1/2 cup soy sauce
1/2 cup sugar
4 bay leaves
2 tablespoons chopped green onions (green and white parts)
2 teaspoons chopped garlic
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper flakes
32 medium shrimp, peeled and deveined (about 1 pound)
2 teaspoons Essence, recipe follows
16 (8-1/2 inch) round rice paper wrappers
2 cups shredded Napa cabbage
1 package enoki mushrooms
2 cups carrots, peeled and coarsely grated
32 fresh mint leaves
32 sprigs fresh cilantro
Spring Roll Dipping Sauce, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1 1/4 cups granulated sugar
1/2 cup rice wine vinegar
1 lemon, zested and juiced
1 tablespoon soy sauce
1 teaspoon salt
2 teaspoons Thai fish sauce
2 teaspoons minced ginger
2 teaspoons minced garlic
1 teaspoon crushed red pepper flakes
1 tablespoon grated carrots
1 tablespoon chopped cilantro

1
["Combine 6 cups of water, the ginger, lemons, lemon juice, soy sauce, sugar, bay leaves, green onions, garlic, salt, pepper and red pepper flakes in a large saucepan.", "Bring to a boil.", "Season the shrimp with the Essence and place in the boiling water.", "Let cook for 2 minutes, remove the pan from the heat and allow the shrimp to steep in the boiling liquid.", "After 2 minutes, remove the shrimp from the pan using tongs or a slotted spoon and allow them to cool at room temperature.", "Once cool enough to handle, cut the shrimp in half lengthwise and reserve until ready to assemble the rolls.", "For the rolls: 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 2 tablespoons of the Napa cabbage, 5 or 6 enoki mushrooms, 2 tablespoons of grated carrots, 4 shrimp halves arranged side by side in a row.", "Place 2 mint leaves and 2 cilantro sprigs over the shrimp and fold the bottom of the wrapper over the filling.", "Fold both sides inward over the filling, then roll up in egg roll fashion.", "Place seam side down on a plate and repeat the process with the remaining rice papers and filling ingredients.", "Once all the wrappers have been assembled, cut each spring roll in half on the bias so that you have 32 pieces.", "Place the spring rolls on a platter and serve with the dipping sauce at room temperature.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

2618

kcal

Calories

Fat

448

Carbs

192

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 38 ingredients. The key ingredients include: 1 (2-inch) piece ginger, peeled and thinly sliced, 2 lemons, halved and juiced, 1/2 cup soy sauce, 1/2 cup sugar, and more.

Yes, Shrimp Summer Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Summer Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions