Shrimp Spring Rolls with Hoisin Dipping Sauce
Fresh and flavorful Vietnamese-style spring rolls filled with shrimp, crunchy coleslaw mix, and aromatic herbs, served with a sweet and tangy hoisin dipping sauce. Perfect as an appetizer or light meal.
Ingredients
- •¼ cup seasoned rice vinegar
- •4 teaspoons hoisin sauce
- •1 tablespoon minced peeled fresh ginger
- •2 teaspoons chili-garlic sauce
- •4 pieces rice paper rounds
- •2⅔ cups coleslaw mix
- •4 tablespoons chopped fresh cilantro
- •8 teaspoons chopped fresh mint
- •8 pieces cooked peeled deveined medium shrimp
- •halved horizontally
Cooking Instructions
- 1.
Mix first 4 ingredients in small bowl. Pour sauce into ramekin.
3 min
- 2.
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.
15 min
