GMA Recipe: Tchoup Chop Shrimp Summer Rolls

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Tchoup Chop Shrimp Summer Rolls
From chef and author Emeril Lagasse
January 29, 2003

Just when you thought Emeril Lagasse had taken every kind of food there was and "kicked it up a notch," now he's working his magic on Asian and Polynesian. It will be the featured cuisine at his new restaurant, called Tchoup-Chop, located at Lowe's Royal Pacific Resort in Orlando, Fla.

Ingredients

Two 1-ounce skeins mung bean or cellophane noodles

One 2-inch piece ginger, peeled and thinly sliced

1 lemon, halved

1/4 cup soy sauce

1/4 cup sugar

4 bay leaves

1 Tablespoon chopped green onions, green and white parts

1 teaspoon chopped garlic

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 teaspoon cayanne

16 large shrimp, peeled and de-veined

2 teaspoons Creole Seasoning

Eight 8 1/2-inch round rice paper wrappers

8 small romaine lettuce leaves, rinsed, patted dry, ribs removed, and torn into bite-size pieces

1 ounce alfalfa or radish sprouts

32 fresh mint leaves

32 sprigs fresh cilantro

1 large carrot, peeled and shredded

Asian Dipping Sauce

Hot Mustard Sauce (optional)

Directions

Instructions:

1. Put 2 cups hot water in a large bowl and add the noodles. Soak them until softened but slightly resilient, 20 to 30 minutes. Drain them and pat dry on paper towels. Put in a bowl and cover.

2. Combine 4 cups water, the ginger, lemon, soy sauce, sugar, bay leaves, green onions, garlic, salt, black pepper, and cayenne in a large saucepan. Bring to a boil. Season the shrimp with the Creole Seasoning, then add to the boiling water. Boil for 2 minutes, then remove the pan from the heat and allow the shrimp to sit in the hot liquid for 2 minutes, or until cooked through.

3. Using tongs or a slotted spoon, remove the shrimp from the water and let cool. Reserve 1/4 cup of the cooking liquid for the dipping sauce. When the shrimp are cool enough to handle, cut lengthwise in half. Fill a large bowl with hot water.

4. 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.

5. In the center of the sheet, layer 4 lettuce pieces, about 20 sprouts, 4 shrimp halves arranged side by side in a row, 4 mint leaves, 4 cilantro sprigs, and one-eighth of the carrots. Pull the bottom up over the filling, fold over the sides, and roll up like an egg roll.

6. Place seam side down on a plate and repeat the process with the remaining rice papers and filling. Serve immediately, with the dipping sauce.

Yield: 8 summer rolls

Asian Dipping Sauce

Ingredients

1/4 cup grated carrots

2 Tablespoons Asian (dark)sesame oil

2 Tablespoons rice vinegar

1 Tablespoon Vietnamese or Thai fish sauce

1 Tablespoon soy sauce

1 Tablespoon crunchy peanut butter

1 teaspoon minced garlic

1/4 cup cooking liquid from Shrimp Summer Rolls

Directions

1. Combine all the ingredients in a bowl, and whisk until well blended.

2. Set aside until needed; stir well before serving. (The sauce can be covered and refrigerated for up to three days.)

Yield: one cup.

Recipe courtesy of Emeril Lagasse © 2003