Shrimp Spring Rolls with Hoisin Dipping Sauce
['1/4 cup seasoned rice vinegar', '4 teaspoons hoisin sauce', '1 tablespoon minced peeled fresh ginger', '2 teaspoons chili-garlic sauce', '4 8-inch-diameter rice paper rounds', '2 2/3 cups coleslaw mix (shredded cabbage and carrots)', '4 tablespoons chopped fresh cilantro', '8 teaspoons chopped fresh mint', '8 cooked peeled deveined medium shrimp', 'halved horizontally']
Mix first 4 ingredients in small bowl. Pour sauce into ramekin.
Submerge 1 rice paper round in large bowl filled with room-temperature water. Let stand until soft and pliable but not limp, lifting occasionally to determine if soft, about 1 minute. Place softened round on work surface. Mound 2/3 cup coleslaw mix at end of round closest to you; sprinkle with 1 tablespoon cilantro and 2 teaspoons mint. Top with 4 shrimp halves, cut side down, in single layer. Fold in ends of round; roll up tightly into cylinder. Repeat with remaining ingredients to form 3 more rolls. Cut rolls diagonally in half; arrange on plate and serve with sauce.
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