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Spicy Shrimp Spring Rolls

  • Yield: 8 rolls


  • Peanut oil for frying
  • 2 tablespoons vegetable oil
  • 1/2 pound Chinese sausage, finely chopped
  • Freshly ground black pepper
  • 1/2 cup minced yellow onions
  • 1 tablespoon chopped garlic
  • 1/4 pound Bok Choy, shredded
  • 1/2 pound medium shrimp, peeled, deveined and chopped
  • Nuoc Cham sauce
  • Freshly ground black pepper
  • 1 tablespoon chopped green onions
  • 16 rice papers or spring roll wrappers
  • 1 cup bean sprouts
  • 1 cup matchstick carrot strips
  • 1 cup packed cilantro leaves
  • 1 cup packed fresh mint leaves


  • 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.