4. Shrimp Spring Rolls with Hoisin Dipping Sauce
Spring rolls make fantastic summer appetizers, and these are just the tops, man.
I love shrimp, and making your own spring rolls ensures they'll be ten times tastier.
This recipe is ideal if you're looking for something spicy and a little exotic, especially if you love to experiment in the kitchen.
It may take some practice, but it's definitely worth the effort!
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
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 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.