These Nuevo Latino Roll-Ups are a vibrant fusion dish that combines the crunch of deep-fried panko-crusted shrimp with the unique texture of crispy angel hair pasta nests. Wrapped in warm whole wheat tortillas alongside marinated vegetables, corn, and bean sprouts, they are finished with a zesty pico sauce and a cooling cilantro lime crème fraîche. The spicy black bean puree adds an earthy depth, creating a complex flavor profile that balances heat, freshness, and savory richness. Perfect for a lively dinner party or a creative weeknight meal, these roll-ups offer a satisfying hand-held experience that is as visually striking as it is delicious. They bring together Italian pasta techniques with Latin American flavors for a truly memorable culinary event.
Nuevo Latino Roll-Ups
Description
These Nuevo Latino Roll-Ups are a vibrant fusion dish that combines the crunch of deep-fried panko-crusted shrimp with the unique texture of crispy angel hair pasta nests. Wrapped in warm whole wheat tortillas alongside marinated vegetables, corn, and bean sprouts, they are finished with a zesty pico sauce and a cooling cilantro lime cr&# 195;¨me fraîche. The spicy black bean puree adds an earthy depth, creating a complex flavor profile that balances heat, freshness, and savory richness. Perfect for a lively dinner party or a creative weeknight meal, these roll-ups offer a satisfying hand-held experience that is as visually striking as it is delicious. They bring together Italian pasta techniques with Latin American flavors for a truly memorable culinary event.Ingredients
Directions
-
Prepare the breading station by placing flour, beaten egg whites, and panko crumbs in separate shallow dishes.
-
Coat the peeled and deveined shrimp first in flour, then in egg whites, and finally in panko crumbs, pressing gently to adhere.
-
Heat canola oil in a deep fryer or large pot to 350ðF (175ðC).
-
Deep fry the breaded shrimp in batches until golden brown and cooked through, turning once, then set aside on paper towels to drain.
-
Cook angel hair pasta according to package directions until al dente, then drain and rinse with cold water to stop cooking.
-
In a large non-stick skillet, heat a small amount of oil and spread the cooked angel hair pasta into flat, thin circles.
-
Ladle teriyaki sauce evenly over each pasta circle in the skillet.
-
Cook the pasta circles until the bottom is crisp and golden, then carefully flip and cook the other side until crisp on both sides.
-
In a small glass bowl, combine marinated julienned carrots, celery, and green onions, and let them marinate for 30 minutes.
-
Warm the whole wheat tortillas over a flame or on a hot griddle, turning constantly to avoid burning, until pliable.
-
Lay a warm tortilla flat on a work surface.
-
Place one crisp angel hair pasta nest on the bottom half of the tortilla.
-
Sprinkle a mixture of corn nibbles and bean sprouts over the pasta nest.
-
Lay the fried shrimp evenly over the vegetables and pasta.
-
Spoon the pico sauce evenly over the shrimp and filling.
-
Add the marinated julienned vegetables, fresh cilantro leaves, and baby lettuce leaves on top of the sauce.
-
Tightly roll the tortilla up, tucking the edges in to form a secure log or "roll-up".
-
Cut each roll-up diagonally into desired serving pieces.
-
Plate the roll-ups and decorate the edges with alternating swirls of spicy black bean puree and cilantro lime crème fraîche.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1502.5kcal
- % Daily Value *
- Total Fat 6.2g10%
- Saturated Fat 0.9g5%
- Cholesterol 912.0mg304%
- Sodium 3545.5mg148%
- Total Carbohydrate 208.7g70%
- Dietary Fiber 10.0g40%
- Sugars 3.7g
- Protein 142.5g285%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
