4. Shrimp Spring Rolls with Hoisin Dipping Sauce

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!

Directions:

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

Preparation

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.

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