Shrimp-Spring-Rolls-With-Hoisin-Dipping-Sauce0.jpg

INGREDIENTS

  • 1/4 cup seasoned rice vinegar
  • 4 teaspoons hoisin sauce
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons chili-garlic sauce
  • 4 sheets rice paper , rounds
  • 2 2/3 cups coleslaw mix
  • 4 tablespoons chopped fresh cilantro
  • 8 tablespoons chopped fresh mint
  • 8cooked and deveined medium shrimp , halved horizontally

DIRECTIONS

  1. mix the first 4 ingredients in small bowl . Pour into ramekin.
  2. Submerge 1 rice paper round in a large bowl filled with room temperture water. Let stand until soft and pliable but not limp, lifting occasionally to determine if soft, about 1 minute.
  3. Place soften round on work surface.Mound 2/3 cup of coleslaw mix at the end of round closest to you.
  4. sprinkle with 1 T. cilantro and 2 teaspoons mint.
  5. Top with 4 shrimp halves,cut side down,in a single layer.
  6. Fold in the ends of round;roll up tightly into a cylinder.
  7. Repeat with the remaining ingredients to form 3 more rolls.
  8. Cut rolls diagonally in half ; arrange on plate and serve with sauce.