Recipe information
Yield
4 Servings
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
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Preparation
Step 1
Mix first 4 ingredients in small bowl. Pour sauce into ramekin.
Step 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.