A mashup of Vietnamese cuisine with the signature flavors of the Gulf Coast, summer rolls are filled with McCormick Culinary® Blackened Seasoning flavored shrimp and bell peppers, fresh mint and basil leaves, and crunchy bean sprouts, Napa cabbage and cucumber. Dip in a roasted tomato sauce for a touch of sweet heat.
Ingredients
- Roasted Tomato Dipping Sauce
- 1 cup tomatoes, fire roasted
- 2 teaspoons Blackened Seasoning
- 2 tablespoons rice wine vinegar
- 1/2 tablespoons Sweet Chili Sauce
- 1/4 teaspoon salt
- Blackened Shrimp Summer Rolls
- 2 teaspoons Blackened Seasoning
- 1 pound shrimp, 16 to 20 count, deveined, peeled
- 2 teaspoons vegetable oil
- 1/2 cup red bell pepper, julienned
- 1/2 cup green bell pepper, julienned
- 8 each rice paper wrappers
- 1/4 cup mint leaves, fresh
- 1/4 cup basil leaves, fresh
- 1 cup bean sprouts
- 2 cups rice vermicelli noodles, softened
- 1 cup napa cabbage, shredded
- 1 cup cucumbers, julienned
- 2 teaspoons Blackened Seasoning
Nutrition Information
(per serving)
A mashup of Vietnamese cuisine with the signature flavors of the Gulf Coast, summer rolls are filled with McCormick Culinary® Blackened Seasoning flavored shrimp and bell peppers, fresh mint and basil leaves, and crunchy bean sprouts, Napa cabbage and cucumber. Dip in a roasted tomato sauce for a touch of sweet heat.
Key products
Instructions
Roasted Tomato Dipping Sauce
- Combine all ingredients in blender and blend until smooth. Set aside for service.
Blackened Shrimp Summer Rolls
- 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 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 srouts, 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.
