For some extra crunch add a few strips of cucumber of red bell pepper.
For the Sauce
1/4 cup seasoned rice vinegar
4 teaspoons hoisin sauce
1 Tablespoon minced fresh ginger
2 teaspoons chili-garlic sauce
1 Tablespoon of brown sugar if desired
Mix first all ingredients in a small bowl. Pour sauce into ramekin.
For the Filling
You will need 8 inch diameter rice paper rounds
2 2/3 cups of coleslaw mix (shredded cabbage and carrots). You can always shred your own. I have done both.
4 Tablespoons chopped fresh cilantro
8 teaspoons chopped fresh mint
8 cooked, peeled, deveined medium shrimp. Halved horizontally.
Submerge 1 rice paper round in a large bowl – I use a pie dish-filled with room temperature water. Let stand till soft but not limp. About 1 minute.
Place softened round on work surface. Mound about 2/3 cups of the coleslaw mix at end of round closest to you; sprinkle with 1 tablespoon of cilantro and 2 teaspoons of mint. Top with 4 shrimp halves, cut side down. In a single layer. Fold in ends of round; roll up tightly into cylinder. Repeat with remaining ingredients 2 or 3 more rolls. Cut rolls diagonally in half. Serve with sauce.
