Ingredients

• 2 tablespoons toasted sesame oil
• 3 cups coleslaw mix , shredded cabbage and carrots
• 8 ounces fresh shrimp , peeled, deveined, and chopped
• 2 greens onions , chopped
• 2 tablespoons chopped fresh shiitake mushrooms
• 1 tablespoon soy sauce
• 1 teaspoon hoisin sauce
• 0.25 cups fresh bean sprouts , chopped
• 25 minis spring roll wrappers
• 2 cups peanut oil for frying

Instructions

1. 1 Heat sesame oil in a large skillet over medium-high heat. Add coleslaw mix; cook 2 minutes. Add shrimp, green onions, mushrooms, and soy sauce; cook 4 minutes. Off heat, stir in hoisin sauce; cool 5 minutes. Fold in bean sprouts.
2. 2 Lay 1 spring roll wrapper on a work surface with a point facing you, like a diamond. Place about 1 teaspoon shrimp mixture in center of the wrapper; fold bottom of the wrapper over filling. Roll up tightly to keep spring roll firm. Fold sides of the wrapper over filling. Brush top edge of wrapper with water. Roll up tightly to the edge; seal. Place roll, seam-side down, on a plate or baking sheet until ready to fry. Repeat with remaining wrappers and filling.
3. 3 Heat 2 inches peanut oil in a large, heavy-bottomed pot to 350 degrees F (175 degrees C).
4. 4 Lower 1/2 spring rolls carefully into hot oil; fry until lightly golden, about 3 minutes. Transfer to a paper-towel-lined plated with a slotted spoon to drain. Repeat with remaining 1/2 spring rolls.

Nutrition per serving