Recipes Appetizers Finger Foods Spring Rolls Grilled Shrimp Summer Rolls 5.0 (4,287) Add your rating & review The Good News Grilling is a fat-free way to cook omega 3–rich shrimp. "And kids love rolling food in rice paper," Emeril Lagasse says. By Emeril Lagasse Emeril Lagasse Instagram Emeril Lagassé is an American celebrity chef, restaurateur, television personality, and cookbook author. He has an eponymous restaurant, a test kitchen for cookbook and recipe development, and a boutique shop for his signature products in New Orleans. Food & Wine's Editorial Guidelines Updated on February 22, 2019 Print Rate It Share Share Tweet Pin Email Photo: Kana Okada Total Time: 45 mins Yield: 4 Ingredients 2 ounces dried cellophane noodles 16 large shrimp (3/4 pound), shelled and deveined Salt and freshly ground pepper 1/2 cup low-sodium soy sauce 1/2 cup rice vinegar 2 tablespoons honey 2 garlic cloves, minced 1 tablespoon minced fresh ginger 1 teaspoon sesame seeds (optional) 1 teaspoon minced scallion (optional) 2 teaspoons Asian sesame oil Eight 8 1/2-inch rice paper wrappers 4 romaine lettuce leaves, torn 32 small mint leaves 32 small cilantro leaves 1 carrot, peeled and julienned Directions In a medium bowl, cover the cellophane noodles with hot water and let stand until soft, 30 minutes. Drain and cover with a damp paper towel until ready to use. Light a grill. Season the shrimp with salt and pepper and grill over moderately high heat until they're just cooked through, about 2 minutes per side. Let cool, then cut each shrimp in half lengthwise. Meanwhile, in a medium bowl, whisk the soy sauce with the rice vinegar, honey, garlic, ginger, sesame seeds and scallion, if using, and sesame oil. Soak 1 wrapper in hot water until pliable. Lay the wrapper on a cutting board and blot dry. Arrange 2 pieces of romaine on the bottom third of the wrapper. Top with some of the cellophane noodles, shrimp, mint, cilantro and carrot. Roll up the wrapper, tucking in the ends as you roll. Cover with a damp paper towel. Repeat with the remaining wrappers and fillings. Cut each roll in half and serve with the dipping sauce. Notes One Serving 281 cal, 4 gm fat, 0.7 gm sat fat, 40 gm carb, 1.9 gm fiber. Rate it Print