Asian Slaw Spring Rolls

Ingredients

• 2 tablespoons low sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon Rice Vinegar
• 1 teaspoon fresh grated ginger
• 1 teaspoon sesame oil
• 1 daikon radish, peeled and grated (about 2 cups)
• 1/2 head red cabbage, shredded
• 1/2 cup chopped cilantro
• 1 cup grated carrots (about 1 large carrot)
• 1 medium Yellow, Red or Orange Bell Pepper, thinly sliced
• 1 scallion, white and green diced
• 1/2 pound cooked shrimp, shells and tails removed
• spring roll wrappers

Steps

1. 1

   Place first 5 ingredients in a bowl and mix to combine.

2. 2

   Place the grated radish in several layers of paper towel and squeeze out excess water.

3. 3

   In a large bowl, place all vegetables and toss.

4. 4

   Pour 2 tablespoons of the vinaigrette into the bowl and toss to coat, reserving the remaining sauce for dipping.

5. 5

   Slice the shrimp in half lengthwise.

6. 6

   Place the rice paper wrappers, one at a time, in a bowl of warm water to soften for 20 seconds.

7. 7

   Place the rice paper wrapper on a cutting board or clean surface and blot with a paper towel or towel to remove some of the excess water.

8. 8

   Place 4 shrimp, rounded side down, on the rice paper and top with 2 tablespoons of the slaw.

9. 9

   Roll one side of the rice paper over the slaw into a cylinder and then fold in the sides and continue rolling into an "egg roll" shape.

10. 10

    Serve with dipping sauce.