Cajun Spiced Shrimp Spring Roll

I knew this was coming up and kept planning and planning and tried to decide what I could make and then I got it.
I'm talking about Fish Friday Foodies who are a bunch of bloggers who get handed a challenge to  make a new recipe within a certain theme.   This month Caroline gave us the challenge of Seafood with a Bit of Spice.

I made some Cajun Spiced Shrimp Spring Rolls.

I'm all about spice, love my spicy foods, and was racking my brain trying to come up with some kind of spice, and then...

Legion of Spice contacted me and asked if I'd like to try their spice mix, and I said, Yes please!

I'm so glad I did.


For my part in this month I wanted to use this new Spice Mix called Black n' Bluesy which is a Cajun  Blue Cheese Rub and Seasoning from Legion of Spice.  (BTW, they're coming out with a few more blends soon.)

I need to go buy more shrimp, lots more shrimp and make more and more of these Spring Rolls and maybe I'll even share them next time.

Recipe:  Cajun Spiced Shrimp Spring Roll

1/2 pound raw shrimp, peeled
1/3 package Bean Thread's, cooked and cooled (or Cellophane noodles)
1/4 head lettuce, finely shredded
1 green onion, minced
2-4 strips carrot  (use a peeler)
4 sheets Spring Roll Rice Paper
1 teaspoon Rice Wine Vinegar
1/2 teaspoon Sugar
1 teaspoon Sweet Soy Sauce
1  heaping teaspoon Black n' Bluesy Rub and Seasoning
1 teaspoon olive oil for sauteeing.

Heat a small sauce pan with the olive oil over medium heat.  Sprinkle the shrimp with the Black n' Bluesy seasoning,

place into the pan and saute the shrimp on each side for a couple of minutes or until cooked.  They don't take long.  Set aside to cool.
Cook the Bean Threads according to the directions on the package.  Mine just said to pour boiling water over the bean threads and set aside for 15 minutes.  Take the Bean Threads out of the hot water, drain and place into a bowl.  Mix the Rice Wine Vinegar, sugar and Sweet Soy Sauce together and pour over the bean threads.  Set aside to cool.   Cut the lettuce up, in fine shreds.  Chop the green onion and then take a couple of strips of carrot off of a peeled (and hopefully washed) carrot.
By this time the shrimp and Bean Threads should be cooled.  Mix the Bean Threads in with the lettuce, and then have fun. 
Dip a sheet of Rice Paper into some hot water to soften.  Then place the softened sheet on a damp surface, like my cutting board here.  Lay a row of shrimp on the middle,

then a couple strips of carrot,

and then mound the lettuce/bean thread mixture on top.

Fold the top down over the filling and then fold in the sides, and roll into a tight cylinder.
Stop and admire the pretty roll, take pictures, and then realize you should have rolled it tighter.

  Cut in half and serve with some sweet hot Chile Sauce.
And then use a fork to get every last bit of goodness up.

 I was actually tempted to lick the plate.

The combo of spices was very nice.  I wasn't too sure about the cajun and sweet hot chile sauce combo, but they got along very well in my mouth.

*I was given a sample of this spice mix to use and develop recipes from.  All opinions are my own and reflect my experience with this spice mixture.
Please check out Legion of Spice as well.  They donate a portion of their sales to help out the hungry  and are also offering free shipping for the month of May.  And... They don't use a whole buncha salt either.

**This post contains Amazon affiliate links, which means I receive compensation if you make a purchase using any links to Amazon.  If you are uneasy purchasing an item through the links, you can go directly to Amazon to purchase the item. **


This recipe was also shared on Miz Helen's Full Plate Thursday at Miz Helen's Country Cottage

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