New Orleans Shrimp Spring Rolls

Name: New Orleans Shrimp Spring Rolls
Yield: Makes twelve rolls
Cuisine: Creole
Ingredients: 8 oz. rice stick noodles, soaked in cold water for about 45 minutes; 12 round rice-paper wrappers; ½ cup red rémoulade sauce (see Shrimp Rémoulade with Two Sauces); ½ cup red rémoulade sauce (see Shrimp Rémoulade with Two Sauces); 1 Tbsp. Tabasco; ½ lemon, sliced 2 Tbsp. salt; ½ lemon, sliced 2 Tbsp. salt; 1 lb. medium shrimp (25–30 count); Asian-style chili-garlic sauce; 2 green onions, finely chopped; 1 bay leaf; Leafy tops from a bunch of celery

Preparation info

Makes
twelve
rolls

Difficulty
Easy

Appears in

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

About

It may seem strange, but rémoulade sauce and pasta (and shrimp, of course) go well together. This is especially true of the rice noodles used in Southeast Asian cooking.

Ingredients

Shrimp

Leafy tops from a bunch of celery
1 bay leaf
1

Americas
United States
Starter
Pescatarian
New Orleans
Louisiana
Spring

Method

To prepare the shrimp: Bring ½ gallon (8 cups) of water to a boil in a pot. Add all the ingredients up to (but not including) the shrimp. Boil the water for 5 minutes, then add the shri