Blackened Shrimp Summer Rolls
Blackened Shrimp Summer Rolls
Directions
- Preheat sauté pan to medium heat. In a medium bowl toss shrimp and peppers with 2 tsp oil and 2 tsp Blackening Seasoning. Sauté the shrimp and peppers until the shrimp have an internal temperature of 145°F. set shrimp and peppers aside to cool.
- Fill a 3" deep third pan with warm water. Submerge one of the rice paper wrappers in the water for until it is soft and pliable.
- Lay rice wraps on a cutting board. In the center of the wrapper, place two mint leaves and two basil leaves. In a horizontal line above the herbs place 1/2 cup shrimp and pepper mixture, 2 tablespoons bean sprouts, 2 tablespoons noodles, 2 tablespoons cabbage, 2 tablespoons cucumbers and 1/4 tsp. Blackened Seasoning.
- Fold the edge closest to you over the fillings and gently pull taught over fillings. Fold over edges, and finish rolling the wrapper ( similar to wrapping a burrito) cut on a bias.
- Repeat with remaining rice paper wrappers. Serve immediately with roasted tomato dipping sauce.
Ingredients
- 2 tsp. McCormick Culinary® Blackened Seasoning
- 1 lb. shrimp, 16/20, peeled, deveined
- 2 tsp. oil, vegetable
- 1/2 cup pepper(s), red bell, julienned
- 1/2 cup pepper(s), green bell, julienned
- 8 ea. rice paper wrappers
- 1/4 cup mint, fresh, leaves
- 1/4 cup basil, leaves, fresh
- 1 cup bean sprouts
- 2 cups Rice vermicelli noodles, softened
- 1 cup cabbage, napa, shredded
- 1 cup cucumber, julienned
- 2 tsp. McCormick Culinary® Blackened Seasoning