For the dip: In a small bowl, stir together the marinade, preserves, mustard and hot sauce.
For the spring rolls: In a bowl, mix together the shrimp, slaw and marinade. Place a spring roll wrapper on your work surface with 1 of the corners facing you so it looks like a diamond. (Keep the spring roll wrappers covered with a damp towel so they don't dry out). Place 2 tablespoons filling on the lower third of the wrapper. 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, using your finger or a brush, and roll the filling over it so it sticks to itself and forms a seal. Place seam-side down on a plate 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 3 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, 2 to 3 minutes. Drain on paper towels and keep warm while you fry the rest. Serve with the spicy apricot mustard dip.
Tools You May Need
Recipe copyright Sandra Lee, 2011
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.