Shrimp Spring Rolls With Hoisin Dipping Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Chicken could be substitued for the shrimp. My version of Bon Appetit's recipe. Ingredients:
1/4 cup seasoned rice vinegar |
4 teaspoons hoisin sauce |
1 tablespoon minced peeled fresh ginger |
2 teaspoons sambal oelek (chili-garlic sauce) |
4 rice paper, 8-inch-diameter rounds |
2 1/4 cups shredded cabbage and carrots, coleslaw mix |
1/4 cup red pepper, chopped |
1/4 cup water chestnut, chopped |
4 tablespoons fresh cilantro, chopped |
8 cooked medium shrimp, peeled deveined and halved horizontally |
Directions:
1. Mix first 4 ingredients together in small bowl.
2. Pour sauce into ramekin.
3. Submerge 1 rice paper round in large bowl filled with room-temperature water.
4. Let stand until soft and pliable but not limp, lifting occasionally to determine if soft, about 1 minute.
5. Place softened round on work surface.
6. Mound 2/3 cup coleslaw mix at end of round closest to you; sprinkle with 1 tablespoon cilantro and 2 teaspoons mint.
7. Top with 4 shrimp halves, cut side down, in single layer.
8. Fold in ends of round; roll up tightly into cylinder.
9. Repeat with remaining ingredients to form 3 more rolls.
10. Cut rolls diagonally in half; arrange on plate and serve with sauce.
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