Shrimp Spring Rolls With Hoisin Dipping Sauce

• 14 cup seasoned rice vinegar
• 4 teaspoons hoisin sauce
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons sambal oelek (chili-garlic sauce)
• 4 rice paper, 8-inch-diameter rounds
• 2 14 cups shredded cabbage and carrots, coleslaw mix
• 14 cup red pepper, chopped
• 14 cup water chestnut, chopped
• 4 tablespoons fresh cilantro, chopped
• 8 cooked medium shrimp, peeled deveined and halved horizontally

1. Mix first 4 ingredients together in small bowl.
2. Pour sauce into ramekin.
3. Submerge 1 rice paper round in large bowl filled with room-temperature water.
4. Let stand until soft and pliable but not limp, lifting occasionally to determine if soft, about 1 minute.
5. Place softened round on work surface.
6. Mound 2/3 cup coleslaw mix at end of round closest to you; sprinkle with 1 tablespoon cilantro and 2 teaspoons mint.
7. Top with 4 shrimp halves, cut side down, in single layer.
8. Fold in ends of round; roll up tightly into cylinder.
9. Repeat with remaining ingredients to form 3 more rolls.
10. Cut rolls diagonally in half; arrange on plate and serve with sauce.

rice vinegar, hoisin sauce, fresh ginger, sambal oelek, rice paper, cabbage, red pepper, water, fresh cilantro, shrimp

Taken from www.food.com/recipe/shrimp-spring-rolls-with-hoisin-dipping-sauce-362943 (may not work)