Hoisin & Shrimp Veggie Spring Rolls

• 16 ounces cole slaw mix shredded, cabbage & carrots
• 1/2 pound cooked shrimp peeled & deveined and chopped
• 2 tablespoons ginger minced
• 3 cloves garlic minced
• 2 tablespoons hoisin
• 2 teaspoons hot chili sauce
• 1 teaspoon sesame oil
• 1 teaspoon vegetable oil
• salt to taste
• wonton wrappers
• vegetable oil

1. Heat sesame oil, vegetable oil and garlic over medium heat. Add cole slaw mix, ginger, hoisin and hot chili sauce. Stir well.
2. Once cabbage has cooked a bit, approximately 2-3 minutes, add cooked shrimp until incorporated. Sprinkle with salt if desired.
3. Place wonton wrapper on a flat surface, so it makes a diamond shape (top should be one of the corners, not a flat edge). Dollop the upper porrion with cabbage mixture, approximately 1 1/2 tablespoons each.
4. Fold left and right corners in first and then roll from top to bottom. Make sure wonton is sealed.*
5. Brush very lightly with a bit of vegetable oil. Bake at 350 degrees until golden brown, 25-30 minutes.

cole slaw, shrimp, ginger, garlic, hoisin, hot chili sauce, sesame oil, vegetable oil, salt, wonton wrappers, vegetable oil

Taken from www.yummly.com/recipe/Hoisin-_-Shrimp-Veggie-Spring-Rolls-1657603 (may not work)