INGREDIENTS

1 each  12" Spinach Herb Wrap (10251)  
2 oz. wt. Black Tiger Shrimp , P&D 26/30ct. 
2 tsp.  Vegetable Oil  
Kosher Salt and Black Pepper to taste 
2 oz. vol. Cellophane Noodles , cooked 
1 1/2 oz. vol. Mandarin Chile Sauce , see related recipe 
1 tsp. Crushed Peanuts  
2 oz. vol. Fresh Baby Spinach Leaves, chopped 
1 oz. vol. Red Bell Pepper , julienne strips 
1/2 tsp. Fresh Cilantro , minced 
1 oz. vol. Red Onion , thinly sliced 
1/2 oz. vol. Bean Sprouts  

DIRECTIONS

1.) Heat oil in wok over medium high heat.

2.) Season shrimp with salt and pepper and add to wok. Cook until shrimp are pink and opaque. Remove from wok and place in medium size stainless mixing bowl.

3.) Add noodles remaining ingredients and toss together to coat.

4.) Cut ends off of three sides of spinach herb tortilla and leave top half rounded. (looks like a D cut).

5.) Quickly steam tortilla and place on work surface.

6.) Place noodle salad on left side of tortilla, rounded edge facing towards right.

7.) Roll the spinach herb tortilla starting from the bottom left corner and fold towards the upper right corner to form a cone shape, sealing ingredients as you roll.

8.) Tie with a blanched green onion stem if desired.

9.) Serve immediately.

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