Shrimp Spring Rolls with Hoisin Dipping Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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For extra crunch, add a few strips of cucumber or bell pepper before rolling these up. Ingredients:
1/4 cup seasoned rice vinegar |
4 teaspoons hoisin sauce |
1 tablespoon minced peeled fresh ginger |
2 teaspoons chili-garlic sauce |
4 8-inch-diameter rice paper rounds |
2 2/3 cups coleslaw mix (shredded cabbage and carrots) |
4 tablespoons chopped fresh cilantro |
8 teaspoons chopped fresh mint |
8 cooked peeled deveined medium shrimp, halved horizontally |
Directions:
1. Mix first 4 ingredients in small bowl. Pour sauce into ramekin.
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.
3. One serving contains the following: 142.78 Calories (kcal), 12.5% Calories from Fat, 1.98 (g) Fat, 0.74 (g) Saturated Fat, 126.20 (mg) Cholesterol, 15.49 Nutritional analysis provided by Other
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