- 4
Ingredients
- 1/4 cup seasoned rice vinegar
- 4 teaspoons hoisin sauce
- 2 teaspoons garlic sauce
- 4 8-inch-diameter rice paper rounds
- 2 2/3 cups coleslaw mix (shredded cabbage and carrots)
- 4 tablespoons fresh cilantro, chopped
- 8 teaspoons fresh mint, chopped
- 8 medium shrimp, cooked, peeled, deveined, halved horizontally
Preparation
Step 1
Mix first 3 ingredients in small bowl. Pour sauce into ramekin.
Submerge 1 rice paper round in large bowl filled with room-temperature water. Let stand until soft and pliable but not limp, lifting occasionally to determine if soft, about 1 minute. Place softened round on work surface.
Mound 2/3 cup coleslaw mix at end of round closest to you; sprinkle with 1 tablespoon cilantro and 2 teaspoons mint.
Top with 4 shrimp halves, cut side down, in single layer.
Fold in ends of round; roll up tightly into cylinder.
Repeat with remaining ingredients to form 3 more rolls.
Cut rolls diagonally in half; arrange on plate and serve with sauce.
Read More http://www.epicurious.com/recipes/food/views/Shrimp-Spring-Rolls-with-Hoisin-Dipping-Sauce-239089#ixzz1LzRxtBJZ