Spicy Shrimp Spring Rolls
Once again, I’m excited to be working with The National Shrimp Council and creating recipes with shrimp to share with you!
I love cooking with shrimp. Be sure to check out my sriracha lime grilled shrimp too!
Since it’s the season for tailgating, wooohooo! I thought I would make you some spicy shrimp spring rolls. I know it’s not your standard tailgating fare but who cares, right? These are the perfect little snack for while you’re watching the game!
Ingredients:
- 6.75-ounce package of rice noodles
- 1 pound shrimp (if frozen, defrosted, peeled and deveined)
- 1 Tablespoon McCormick Gourmet™ Japanese Seven Spice with Shichimi Togarashi Seasoning (plus more after the shrimp is cooked)
- 1 cucumber (cut in half and then into wedges)
- fresh Thai basil leaves, optional
- rice paper
Spicy Peanut Dipping Sauce
- 1/2 cup creamy peanut butter
- 2/3 cup water
- 2 Tablespoons hoisin sauce
- 2 teaspoons McCormick Gourmet™ Japanese Seven Spice with Shichimi Togarashi Seasoning
- 1/4 teaspoon granulated sugar
Directions:
- Start a pot of water to boil. Boil the rice noodles as directed on the package (usually only takes 3 minutes to cook).
- Rinse the noodles with cold water in a colander when it’s done cooking.
- Empty the pot and add water and return to the stove to boil again. Add 1 Tablespoon McCormick Gourmet™ Japanese Seven Spice with Shichimi Togarashi Seasoning to the pot and bring to a boil. Once it boils, lower the heat to medium.
- Add the shrimp and cook for about 2 to 3 minutes. Remove the shrimp with a slotted spoon. Allow the shrimp to cool for a few minutes (until it’s easy to handle with your hands).
- Slice the shrimp length-wise in half. Sprinkle the Japanese Seven Spice on top of the shrimp and place the shrimp in the refrigerator.
- Prep the cucumber and make the dipping sauce.
- Add peanut butter, water, hoisin sauce, the Japanese Seven Spice and sugar to a medium-sized mixing bowl. Whisk the ingredients until completely blended. Place in the refrigerator until ready to use.
- Wet one piece of rice paper with warm water. Place on a plate and let it sit for 60 to 90 seconds. Place the shrimp in the middle of the rice paper. Below that, add the cucumber and the Thai basil (if using) and the rice noodles. Fold over the sides of the rice paper and from the bottom fold up until you have a spring roll! Repeat until you run out of shrimp.
- You can serve these immediately. They will cut nicely if your refrigerate them for at least 15 minutes before cutting and serving as appetizers.
Notes:
The dipping sauce will taste even better if you make the dipping sauce the night before! The spring rolls are best served fresh the day you make them, you can wrap and roll them the day before. Again, they are best served the day you make them but you can wrap them in paper towels that have been wetted completely with cold water (and wringed out) and placed into a zippered plastic bag. Serve the next day for your tailgate party!
Recipe Source:thelittlekitchen.net