Hoisin & Shrimp Veggie Spring Rolls
By: The Duo Dishes
Published: Thursday, December 10, 2009 - 4:38pm

Ingredients




16 ounces shredded cole slaw mix (cabbage & carrots)
1/2 pound cooked shrimp, peeled & deveined and chopped
2 tablespoons ginger, minced
3 cloves garlic, minced
2 tablespoons hoisin
2 teaspoons hot chili sauce
1 teaspoon sesame oil
1 teaspoon vegetable oil
Salt, to taste

Wonton wrappers

Vegetable oil

Preparation

1 Heat sesame oil, vegetable oil and garlic over medium heat.  Add cole slaw mix, ginger, hoisin and hot chili sauce.  Stir well. 2 Once cabbage has cooked a bit, approximately 2-3 minutes, add cooked shrimp until incorporated.   Sprinkle with salt if desired. 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. 4 Fold left and right corners in first and then roll from top to bottom.  Make sure wonton is sealed.* 5 Brush very lightly with a bit of vegetable oil.  Bake at 350 degrees until golden brown, 25-30 minutes.

About


Sweet and spicy rolled into one.