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1
Shrimp -- In a small bowl, toss the shrimp with the olive oil and spice and marinade 15-20 minutes.
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2
I like to use a grill pan, but you can also use an outdoor grill or even broil if that is all you have.
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3
Cook the shrimp just until they start to curl and turn pink.They only will take a couple of minutes per side and cook very fast.
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4
Remove from the heat once they are done, cool, and then rough chop.
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5
Cucumber -- Since cucumber is very watery - after cutting mine, I let them rest on a paper towel for just a minute or two to let the moisture get absorbed.
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6
Filling -- Mix the cucumber, water chestnuts, napa cabbage or coleslaw, cilantro and shrimp.
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7
Tortilla -- For an appetizer - Cut each one in half and then in half again - 4 pieces.
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8
Spread the hoisin sauce over each tortilla slice (don't go all the way to the edge) and then add a spoon of the filling.
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9
Roll up and secure with a tooth pick.
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10
NOTE: If the tortilla breaks or tears when rolled, just cover the tortillas with damp paper towel and microwave 10 seconds before trying to roll.
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11
They will soften right up.
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12
If making a sandwich for lunch, just use the whole tortilla, then cut in 1/2 to serve.
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13
Cover the sandwich immediately with plastic wrap and refrigerate for 15-30 minutes before serving.
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14
Serve -- Enjoy!
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15
They will be fine up to 2 hours in the refrigerator.
