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Asian BBQ Shrimp Spring Rolls
- 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
Directions:View on PBS Food
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