Cooking Outside of the Box: Spring Rolls

Spring Roll

Ok, so there aren’t too many boxes with this recipe–but there is zero cooking, so I think that qualifies this recipe as a “Cooking Outside the Box” recipe.

This recipe is a great side, or a light snack. The most exotic ingredients are “rice paper” and “hoisin sauce”–both of which any Asian or Chinese grocery store usually carries (and even many standard grocery stores–though it would be more expensive).

This makes about 12 or so rolls, but you can keep the stuffing and dip and make them as you please. You’ll have left-over rice paper that you can keep when the urge strikes you again.


  • 1 lb cooked shrimp (or uncooked and you cook it), chopped into small pieces
  • 12 oz bag Broccoli Slaw
  • 3 Roma tomatoes, finely diced (or one large tomato)
  • 1 tablespoon Spicy Hoisin Dip

Instructions: Mix

Spicy Hoisin Dip (adapted from Martha Stewart)

Instructions: Mix

Take your Rice Paper and dip evenly in cold water for about 3 seconds. Remove and give it at least 10 seconds to soften (it’ll be easier to fold), toss in a spoonful (or more) of filling. Wrap it up and serve with spicy hoisin dipping sauce. Yum!


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