Shrimp Spring Rolls With Hoisin Dipping Sauce - cooking recipe

Ingredients

1/4 cup seasoned rice vinegar
4 teaspoons hoisin sauce
1 tablespoon minced peeled fresh ginger
2 teaspoons chili-garlic sauce
4 sheets rice paper, rounds
2 2/3 cups coleslaw mix
4 tablespoons chopped fresh cilantro
8 teaspoons chopped of fresh mint
8 cooked and deveined medium shrimp, halved horizontally

Preparation

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.