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Recipe: Hoisin & Shrimp Veggie Spring Rolls edit
Created by: The Duo Dishes
Edited by: The Duo Dishes
edit Ingredients
16 |
|
½ |
pound cooked shrimp, peeled & deveined and chopped |
2 |
tablespoons ginger, minced |
3 |
cloves garlic, minced |
2 |
tablespoons hoisin |
2 |
|
1 |
teaspoon sesame oil |
1 |
teaspoon vegetable oil |
|
Salt, to taste |
|
Wonton wrappers |
|
edit Preparation
Step 1 |
Heat sesame oil, vegetable oil and garlic over medium heat. Add cole slaw mix, ginger, hoisin and hot chili sauce. Stir well. |
Step 2 |
Once cabbage has cooked a bit, approximately 2-3 minutes, add cooked shrimp until incorporated. Sprinkle with salt if desired. |
Step 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. |
Step 4 |
Fold left and right corners in first and then roll from top to bottom. Make sure wonton is sealed.* |
Step 5 |
Brush very lightly with a bit of vegetable oil. Bake at 350 degrees until golden brown, 25-30 minutes. |
edit About Hoisin & Shrimp Veggie Spring Rolls
Sweet and spicy rolled into one.
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