2.7 cups coleslaw mix shredded ( cabbage and carrots)
4 tablespoons cilantro leaves fresh chopped
1 tablespoon ginger fresh minced peeled
8 teaspoons mint leaves fresh chopped
4 teaspoons hoisin sauce
32 inch diameter rice paper rounds
0.3 cup seasoned rice vinegar
8 medium shrimp deveined cooked peeled halved
Equipment
bowl
ramekin
Directions
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.
One serving contains the following: 142.78 Calories (kcal), 12.5% Calories from Fat, 1.98 (g) Fat, 0.74 (g) Saturated Fat, 126.20 (mg) Cholesterol, 15.49
