Ingredients
For the Dressing
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2 tablespoons low-sodium soy sauce
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1 tablespoon honey
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1 tablespoon rice vinegar
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1 teaspoon freshly grated ginger
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1 teaspoon sesame oil
For the Slaw
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1 daikon radish, peeled and grated (about 2 cups)
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½ head red cabbage, shredded
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½ cup chopped cilantro
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1 cup grated carrots (about 1 large carrot)
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1 medium yellow, red, or orange bell pepper, thinly sliced
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1 scallion, white and green parts diced
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½ pound cooked shrimp, shells and tails removed
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Spring roll wrappers
Instructions
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Prepare the dressing. In a small bowl, combine the soy sauce, honey, rice vinegar, grated ginger, and sesame oil. Stir until well blended.
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Drain the daikon. Place the grated daikon between several layers of paper towels or a clean kitchen towel. Squeeze out as much excess moisture as possible.
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Make the slaw. Combine the daikon, red cabbage, cilantro, carrots, bell pepper, and scallion in a large bowl. Toss to distribute the vegetables evenly.
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Season the slaw. Add 2 tablespoons of the dressing and toss to coat. Reserve the remaining dressing for dipping.
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Prepare the shrimp. Slice each cooked shrimp in half lengthwise.
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Soften the wrappers. Dip one spring roll wrapper at a time into a bowl of warm water for about 20 seconds, or until pliable.
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Prepare for rolling. Transfer the softened wrapper to a clean cutting board or flat surface. Gently blot excess water with a clean towel.
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Add the filling. Arrange 4 shrimp halves, rounded side down, on the wrapper. Top with about 2 tablespoons of the prepared slaw.
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Roll the spring rolls. Fold one side of the wrapper over the filling and roll into a cylinder. Fold in both sides, then continue rolling tightly to seal.
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Repeat and serve. Continue with the remaining wrappers and filling. Serve with the reserved dressing for dipping.
Notes
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Remove excess moisture: Squeezing the grated daikon is important. Too much moisture can make the wrappers soggy and difficult to roll.
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Don’t oversoak the wrappers: Dip them only until flexible. They will continue softening after being placed on the work surface.
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Keep the filling modest: About 2 tablespoons of slaw helps prevent the wrappers from tearing.
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Roll gently but firmly: A snug roll keeps the filling in place without stretching or splitting the rice paper.
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Use fresh vegetables: Crisp vegetables give the spring rolls their signature refreshing crunch.
