Shrimp Spring Rolls with Hoisin Dipping Sauce

Shrimp Spring Rolls with Hoisin Dipping Sauce
Photo by Brian Leatart


  • 2 teaspoons chili-garlic sauce
  • 4 8-inch-diameter rice paper rounds
  • 8 teaspoons fresh mint
  • 4 teaspoons hoisin sauce
  • ¼ cup seasoned rice vinegar
  • 4 tablespoons fresh cilantro
  • 1 tablespoon fresh ginger
  • + 2 more ingredients
    • 2 2/3 cups coleslaw mix (cabbage and carrots)
    • 8 cooked peeled deveined medium shrimp

Mix first 4 ingredients in small bowl. Pour sauce into ramekin. 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 c...

View full recipe at Epicurious


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