Asian BBQ Shrimp Spring Rolls

Ingredients

• 1 ounce rice noodles soaked and drained
• 1/3 cup cabbage finely shredded
• 1/4 cup carrot grated
• 2 ounces green onion sliced
• 1 ounce sesame seeds toasted
• 6 each cilantro
• 1/4 pound shrimp peeled and deveined, cut in half lengthwise
• 4 6-inch round sheet rice paper
• 1/3 cup hoisin sauce
• 3 tablespoons ketchup
• 1 1/2 teaspoons ginger peeled and grated
• 1/4 teaspoon Chinese 5 spice powder
• 2 tablespoons rice vinegar
• 2 tablespoons water

Instructions

1. 1
   In a large bowl combine rice noodles, cabbage, carrots, green onion and sesame seeds.
2. 2
   Place cilantro and shrimp in another bowl.
3. 3
   Fill a pie pan with warm water, place one rice paper sheet in the water to rehydrate.
4. 4
   After about 45 seconds place the softened rice sheet on a clean work surface.
5. 5
   Pile 2 ounces of the noodle mixture on the bottom third of the rice sheet.
6. 6
   Just above the noodles place the shrimp outer skin side down, top with cilantro leaf.
7. 7
   Fold the bottom of the paper up and over the noodle mixture, and then fold the sides toward the center, rolling gently and tightly as possible until completely rolled.
8. 8
   Place rolls seam side down on a plate, cover with a damp towel until you have rolled all six.
9. 9
   Store at room temperature up to three hours, do not refrigerate.
10. 10
    Asian Barbecue Sauce: In a mixing bowl, combine the hoisin sauce, ketchup, ginger, five spice powder, rice vinegar, and 2 tablespoons of water, and whisk well.