Shrimp Spring Rolls with Hoisin Dipping Sauce

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

Instructions

1. 1

   Mix first 4 ingredients in small bowl.

2. 2

   Pour sauce into ramekin.

3. 3

   Submerge 1 rice paper round in large bowl filled with room-temperature water.

4. 4

   Let stand until soft and pliable but not limp, lifting occasionally to determine if soft, about 1 minute.

5. 5

   Place softened round on work surface.

6. 6

   Mound 2/3 cup coleslaw mix at end of round closest to you; sprinkle with 1 tablespoon cilantro and 2 teaspoons mint.

7. 7

   Top with 4 shrimp halves, cut side down, in single layer.

8. 8

   Fold in ends of round; roll up tightly into cylinder.

9. 9

   Repeat with remaining ingredients to form 3 more rolls.

10. 10

    Cut rolls diagonally in half; arrange on plate and serve with sauce.