Directions

Combine hoisin, soy sauce, hot sauce and water in small bowl. Heat oil in large skillet and add pork and ¹/₃ cup hoisin mixture. Cook until pork is no longer pink. Turn off heat. Stir in ginger, coleslaw, cilantro and green onions. Cover pan until ready to fill spring rolls.

Spread clean, damp kitchen towel on counter. Soak 2–4 wraps in bowl of warm water until just pliable, about 10 seconds. Arrange ½ cup of filling on each wrapper. Fold in sides and roll up tightly. Repeat with remaining wrappers and filling. Plate spring rolls in a single layer. They will stick together if stacked. Serve with remaining hoisin mixture as a dipping sauce.

Heidi Stamets, Monroeville

Editor’s notes: You may need extra rice paper wrappers. We suggest soaking wrappers one at a time. If soaked too long, wrappers are unusable. When folding the spring rolls, fold top, then one side, then bottom and finally roll into a cigar shape.