Shrimp Spring Rolls with Spicy Apricot Mustard Dip

Total Time:
40 min
25 min
15 min

4 servings or 8 rolls

  • Spring Rolls:
  • 1 cup chopped cooked shrimp
  • 2 cups broccoli slaw
  • 2 tablespoons prepared sesame-ginger marinade
  • 1 (4.7-ounce) package spring roll wrappers
  • Canola or vegetable oil, for deep frying
  • 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
  • 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.

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