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Spicy Shrimp Spring Rolls (Emeril Lagasse) Recipe

Spicy Shrimp Spring Rolls (Emeril Lagasse) Recipe

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Spicy Shrimp Spring Rolls (Emeril Lagasse)

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Ingredients

Count

Nutrition

247

Calories

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Ingredients:

Serving

peanut oil for frying
2 tbsp vegetable oil
1/2 lb chinese sausage, finely chopped
freshly ground black pepper
1/2 cup minced yellow onions
1 tbsp chopped garlic
1/4 lb bok choy, shredded
1/2 lb medium shrimp, peeled, deveined and chopped
nuoc cham sauce , recipe follows
freshly ground black pepper
1 tbsp chopped green onions
16 rice papers or spring roll wrappers
1 cup bean sprouts
1 cup match-stick carrot strips
1 cup packed cilantro leaves
1 cup packed fresh mint leaves
recipe courtesy of emeril lagasse, 1999
1 small fresh chile pepper
1 tsp chopped garlic
3 tsp sugar
1 fresh lime
2 tbsp fish sauce ( nuoc mam)
3 tbsp water

Directions:

Preheat a wok of peanut oil for frying. In a separate wok, heat the vegetable oil. When the oil is hot, add the sausage. Stir-fry for 3 minutes. Add the onions and garlic. Cook for 2 minutes. Add the cabbage and the shrimp. Season with nuoc cham and black pepper. Stir-fry for 1 minute. Remove from the heat and cool completely. Stir in the green onions. Bring 2 cups of 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. Move the wrappers around in the water until they become soft and pliable, about 10 to 15 seconds. Remove from the water and lay on parchment paper. Spread 1 tablespoon of the shrimp mixture evenly over each spring roll wrapper. On top of the shrimp mixture, sprinkle 1 tablespoon of the sprouts. Top the sprouts with 1 tablespoon of the carrots, 1 tablespoon of the cilantro, and 1 tablespoon of the mint. Fold two sides of the wrapper toward the center and then roll like a jelly roll, pressing the edges together to seal. Repeat until all 8 rolls are done. Fry until crispy, about 2 to 3 minutes. Remove and drain on paper towels. Serve with Nuoc Cham sauce.
NUOC CHAM
Stem the chile. Split the chile in half, remove and discard the seeds and membrane. Finely chop the chile. Combine the chopped chile, garlic and sugar in a mortar. Pound the mixture into a paste. Remove the zest and pith from the lime, and discard. Add the lime to the chile mixture. Mash well. Add the fish sauce and the water. Mix well. Serve as a seasoning agent instead of salt and pepper. Yield: about 1/3 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	247.38 Kcal (1036 kJ)
Calories from fat	173.92 Kcal
		% Daily Value*
Total Fat	19.32g	30%
Cholesterol	50.45mg	17%
Sodium	881.34mg	37%
Potassium	91.56mg	2%
Total Carbs	12.46g	4%
Sugars	2.15g	9%
Dietary Fiber	1.11g	4%
Protein	7.52g	15%
Vitamin C	11mg	18%
Vitamin A	0.7mg	24%
Iron	18.4mg	102%
Calcium	37.3mg	4%

Amount Per 100 g
Calories	215.96 Kcal (904 kJ)
Calories from fat	151.83 Kcal
		% Daily Value*
Total Fat	16.87g	30%
Cholesterol	44.04mg	17%
Sodium	769.39mg	37%
Potassium	79.93mg	2%
Total Carbs	10.88g	4%
Sugars	1.88g	9%
Dietary Fiber	0.97g	4%
Protein	6.56g	15%
Vitamin C	9.6mg	18%
Vitamin A	0.6mg	24%
Iron	16.1mg	102%
Calcium	32.5mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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