Saturday, December 18, 2010

Shrimp Spring Rolls with Hoisin Dipping Sauce

I love egg rolls but my waist line does not. I am experimenting with spring rolls. My rolling technique needs some work but the rolls tasted good.
Shrimp Spring Rolls with Hoisin Dipping Sauce
Adapted from Bon App├ętit August 2007
1/4 cup seasoned rice vinegar
4 tsp hoisin sauce
1 Tbsp minced peeled fresh ginger
2 tsp chili-garlic sauce
4 8-inch-diameter rice paper rounds
2 2/3 cups broccoli slaw
2 tsp dried cilantro
8 cooked peeled deveined medium shrimp, halved horizontally
Mix first 4 ingredients in small bowl. Pour sauce into ramekin.
Submerge 1 rice paper round in 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. Place softened round on work surface. Mound 2/3 cup broccoli slaw mix at end of round closest to you; sprinkle with 1 tablespoon cilantro and 2 teaspoons mint. Top with 4 shrimp halves, cut side down, in single layer. Fold in ends of round; roll up tightly into cylinder. Repeat with remaining ingredients to form 3 more rolls. Cut rolls diagonally in half; arrange on plate and serve with sauce.
2 Weight Watchers PointsPlus per spring roll

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