Shrimp Spring Rolls With Hoisin Dipping Sauce

This recipe came from bon appetit. It looks very good and is quick and easy

Mix the first 4 ingredients in small bowl.

Pour into ramekin.

Submerge 1 rice paper round in a 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 soften round on work surface.

Mound 2 / 3 cup of coleslaw mix at the end of round closest to you.

Sprinkle with 1 t.

Cilantro and 2 teaspoons mint.

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

Fold in the ends of round.

Roll up tightly into a cylinder.

Repeat with the remaining ingredients to form 3 more rolls.

Cut rolls diagonally in half.

Arrange on plate and serve with sauce.

seasoned rice vinegar, hoisin sauce, fresh ginger, chili-garlic sauce, rice paper, coleslaw mix, fresh cilantro, of fresh mint, medium shrimp