This is a really easy weeknight dinner that looks much more impressive than it really is. Looking for spring roll wrappers? Check the Chinese, Japanese, or Thai sections of your grocer…or in my case, head on over the sushi counter (for some reason that’s where they’re hiding?). Anyways, summer rolls don’t get much simpler than these and the dipping sauce packs flavor and a bit of a spicy punch to it. Added bonus? These are also pretty healthy!
- 2 TBS unseasoned rice vinegar
- 2 TBS fish sauce
- 2 TBS lime juice
- 2 TBS hoisin sauce
- 2 TBS minced, peeled fresh ginger
- 1 TBS + 1 tsp. Sriracha
- 8 rice paper rounds
- 1/2 lb. cooked medium shrimp
- 2 c. packaged coleslaw mix
- 1 mango, peeled and cut into thick matchsticks
- 1/2 c. chopped fresh cilantro
- 1/4 c. chopped fresh mint
- Lime wedges
- To make the dipping sauce, whisk together the rice vinegar, fish sauce, lime juice, hoisin sauce, ginger, and Sriracha in a small bowl.
- Soak the rice paper rounds, one at a time, in a large bowl of hot water just until softened, 10-30 seconds. Lay the softened wrappers out on a work surface. Arrange about 5 shrimp along the center of each wrapper leaving a border at the top and bottom; layer evenly with coleslaw mix, mango, cilantro, and mint. Fold in the sides of the wrapper and roll up tightly to enclose the filling. Cut each roll in half and serve with the dipping sauce and lime wedges.
– Adapted from Hit the Spot by WeightWatchers