Sarasota's Crunchy Hoisin Shrimp Rolls

• 24 -30 medium shrimp
• 2 teaspoons Chinese five spice powder
• 2 teaspoons olive oil
• 3 -4 spinach tortillas
• 4 tablespoons hoisin sauce
• 1 12 cups napa cabbage, shredded (bagged coleslaw mix will also work)
• 1 seedless cucumber, seeds if any removed and julienned
• 12 cup water chestnut, julienned
• 3 tablespoons fresh cilantro, fine chopped

1. Shrimp -- In a small bowl, toss the shrimp with the olive oil and spice and marinade 15-20 minutes.
2. I like to use a grill pan, but you can also use an outdoor grill or even broil if that is all you have.
3. Cook the shrimp just until they start to curl and turn pink.They only will take a couple of minutes per side and cook very fast.
4. Remove from the heat once they are done, cool, and then rough chop.
5. Cucumber -- Since cucumber is very watery - after cutting mine, I let them rest on a paper towel for just a minute or two to let the moisture get absorbed.
6. Filling -- Mix the cucumber, water chestnuts, napa cabbage or coleslaw, cilantro and shrimp.
7. Tortilla -- For an appetizer - Cut each one in half and then in half again - 4 pieces.
8. Spread the hoisin sauce over each tortilla slice (don't go all the way to the edge) and then add a spoon of the filling.
9. Roll up and secure with a tooth pick.
10. NOTE: If the tortilla breaks or tears when rolled, just cover the tortillas with damp paper towel and microwave 10 seconds before trying to roll.
11. They will soften right up.
12. If making a sandwich for lunch, just use the whole tortilla, then cut in 1/2 to serve.
13. Cover the sandwich immediately with plastic wrap and refrigerate for 15-30 minutes before serving.
14. Serve -- Enjoy!
15. They will be fine up to 2 hours in the refrigerator.

shrimp, spice powder, olive oil, hoisin sauce, cabbage, cucumber, water, fresh cilantro

Taken from www.food.com/recipe/sarasotas-crunchy-hoisin-shrimp-rolls-419697 (may not work)