Servings: 6 to 8

1 pkg Asian slaw 1 pkg Asian slaw
1 pkg rice flour spring roll wrappers 1 pkg rice flour spring roll wrappers
32 cooked shrimp, diced 32 cooked shrimp, diced
1 can or 2 cups fresh bean sprouts 1 can or 2 cups fresh bean sprouts
2 Tablespoons soy sauce 2 Tablespoons soy sauce
1 teaspoon salt 1 teaspoon salt
1/2 teaspoon sugar ½ teaspoon sugar
1/2 teaspoon pepper ½ teaspoon pepper
2 Tablespoons cooking oil 2 Tablespoons cooking oil
2 teaspoons sesame oil 2 teaspoons sesame oil
For Dipping Sauce: subheading: For Dipping Sauce:
1 1/2 Tablespoons soy sauce 1 ½ Tablespoons soy sauce
3/4 cup water ¾ cup water
2 teaspoons cornstarch 2 teaspoons cornstarch
1/3 cup seasoned rice wine vinegar ⅓ cup seasoned rice wine vinegar
1/4 cup brown sugar ¼ cup brown sugar
2 teaspoons white sugar 2 teaspoons white sugar
1 Tablespoon fresh ginger or 1 teaspoon ground ginger 1 Tablespoon fresh ginger or 1 teaspoon ground ginger
2 cloves garlic, minced 2 cloves garlic, minced
1/2 teaspoon sesame oil ½ teaspoon sesame oil

Sauté slaw and fresh bean sprouts approx. 2 to 4 minutes in oil. Add salt, pepper, sugar and sesame oil.
Remove from heat. Add diced shrimp. Drain mixture in colander.
Fill large bowl with hot tap water. Spread kitchen towel on counter. Construct rolls one at a time: soak 1 rice paper wrapper in water 15 to 20 seconds, then lay flat on towel.
Place ⅓ to ½ cup of filling in center of wrapper. Fold up bottom of wrapper, fold in sides, then roll toward the top to seal the roll.
Store in refrigerated container separated by sheets of parchment or waxed paper. Serve chilled with sauce or sauté first in oil to crisp outside.
Dipping Sauce: subheading: Dipping Sauce:
Combine all ingredients in a small saucepan and heat on medium until sugar is dissolved. Cool to room temperature before serving. Refrigerate remaining sauce.