Ingredients for Shrimp Spring Rolls With Hoisin Dipping Sauce
- Seasoned Rice Vinegar
- 1/4 cup Hoisin Sauce
- Fresh Ginger
- Chili Garlic Sauce
- Rice Paper
- 2 cups Coleslaw Mix
- Fresh Cilantro
- Of Fresh Mint
- Medium Shrimp
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How to Make Shrimp Spring Rolls With Hoisin Dipping Sauce
- Whisk together hoisin sauce, rice vinegar, sesame oil, and sriracha in a small bowl. Set aside.
- Prepare a large bowl of room temperature water.
- Submerge one rice paper round in the water for about 1 minute, or until softened but not limp. Lift occasionally to check.
- Lay the softened rice paper round flat on a clean work surface.
- Place about 2/3 cup of coleslaw mix in a line across the bottom third of the rice paper round, closest to you.
- Sprinkle with 1 tablespoon chopped cilantro and 2 tablespoons chopped mint.
- Arrange 4 shrimp halves (cut side down) on top of the coleslaw mix in a single layer.
- Fold in the sides of the rice paper round over the filling.
- Tightly roll up the spring roll from the bottom to create a cylinder.
- Repeat steps 3-9 with the remaining rice paper rounds and ingredients to make 4 spring rolls.
- Cut each spring roll diagonally in half.
- Arrange the spring rolls on a plate and serve immediately with the hoisin dipping sauce.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
12g
Fat
0g
Carbs
1g
