Shrimp Spring Rolls
Makes: 4 servings or 8 rolls
Cook: 15 minutes
FOR THE SPRING ROLLS:
1 cup cooked shrimp, chopped
2 cups broccoli slaw
2 tablespoons sesame-ginger marinade
1 (4.7-ounce) package spring roll wrappers
Canola or Vegetable oil, for deep frying
FOR THE SPICY APRICOT MUSTARD DIP:
1 tablespoon sesame-ginger marinade
1/2 cup apricot preserves
1/4 cup spicy brown mustard
1/2 teaspoon hot sauce
In a bowl mix together the shrimp, slaw, and marinade. Place a spring roll wrapper on your work surface with one on the corners facing you so it looks like a diamond (keep the wrappers covered with a damp towel so they don’t dry out). Place 2 tablespoons of the filling on the lower third of the wrapper closest to you. Spread the filling out in a line from side to side. Roll the bottom corner up over the filling, and then fold in the sides. Moisten the top corner with some water and roll the filling over it so it sticks to itself and forms a seal. Place seam side down and keep covered with a damp towel while you make the remaining rolls.
When you are ready to cook, fill a large heavy bottomed pot with enough oil to come up about three inches from the bottom. Place over medium high heat and bring to 360 degrees F. Add the spring rolls, a few at a time, and cook until they are golden brown about 2 to 3 minutes. Drain on paper towels and keep warm while you fry the rest. Serve with the dipping sauce, recipe to follow.
In a small bowl, stir together the marinade, preserves, mustard, and hot sauce. Serve with spring rolls.