Hoisin & Shrimp Veggie Spring Rolls
16 ounces shredded cole slaw mix (cabbage & carrots)
1/2 lb 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
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.