Spicy Shrimp Spring Rolls

Recipe Ingredients

		Peanut oil - for frying
2 tablespoons	30ml	Vegetable oil
1/2 lb	227g / 8oz	Chinese sausage - finely chopped
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	Minced yellow onions
1 tablespoon	15ml	Chopped garlic
1/4 lb	113g / 4oz	Bok choy - shredded
1/2 lb	227g / 8oz	Medium shrimp - peeled, deveined,
		And chopped
		Nuoc Cham sauce - see * Note
1 tablespoon	15ml	Chopped green onions
16		Rice papers or spring roll wrappers
1 cup	160g / 5.6oz	Bean sprouts
1 cup	110g / 3.9oz	Match-stick carrot strips
1 cup	16g / 0.6oz	Cilantro leaves - (packed)
1 cup	40g / 1.4oz	Fresh mint leaves - (packed)

Recipe Instructions

* Note: See the "Nuoc Cham" recipe which is included in this collection.

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 in the peanut oil until crispy, about 2 to 3 minutes. Remove and drain on paper towels. Serve with Nuoc Cham sauce.

This recipe yields 8 rolls.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C19)

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