Shrimp Spring Rolls With Hoisin Dipping Sauce

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READY IN: 15mins
Recipe by Galley Wench

Chicken could be substitued for the shrimp. My version of Bon Appetit's recipe.

Ingredients Nutrition


  1. Mix first 4 ingredients together in small bowl.
  2. Pour sauce into ramekin.
  3. Submerge 1 rice paper round in large bowl filled with room-temperature water.
  4. Let stand until soft and pliable but not limp, lifting occasionally to determine if soft, about 1 minute.
  5. Place softened round on work surface.
  6. Mound 2/3 cup coleslaw mix at end of round closest to you; sprinkle with 1 tablespoon cilantro and 2 teaspoons mint.
  7. Top with 4 shrimp halves, cut side down, in single layer.
  8. Fold in ends of round; roll up tightly into cylinder.
  9. Repeat with remaining ingredients to form 3 more rolls.
  10. Cut rolls diagonally in half; arrange on plate and serve with sauce.

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