Shrimp Spring Rolls With Hoisin Dipping Sauce

• 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

1. Mix the first 4 ingredients in small bowl . Pour into ramekin.
2. 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.
3. Place soften round on work surface. Mound 2/3 cup of coleslaw mix at the end of round closest to you.
4. Sprinkle with 1 T. cilantro and 2 teaspoons mint.
5. Top with 4 shrimp halves,cut side down,in a single layer.
6. Fold in the ends of round;roll up tightly into a cylinder.
7. Repeat with the remaining ingredients to form 3 more rolls.
8. Cut rolls diagonally in half; arrange on plate and serve with sauce.

rice vinegar, hoisin sauce, fresh ginger, chiligarlic sauce, rice, coleslaw mix, fresh cilantro, mint, shrimp

Taken from www.food.com/recipe/shrimp-spring-rolls-with-hoisin-dipping-sauce-250457 (may not work)