Shrimp Spring Rolls with Hoisin Dipping Sauce

recipe from Epicurious

1/4 cup seasoned rice vinegar

4 teaspoons hoisin sauce

1 tablespoon minced peeled fresh ginger

2 teaspoons chili-garlic sauce

4 8-inch-diameter rice paper rounds

2 2/3 cups coleslaw mix (shredded cabbage and carrots)

4 tablespoons chopped fresh cilantro

8 teaspoons chopped fresh mint

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 coleslaw 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.

Related Recipe: Vietnamese-Style Beef Salad