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

.  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.