Shrimp Spring Rolls with Spicy Apricot Mustard Dip
- 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.
Recipe copyright Sandra Lee, 2011
Recipe courtesy of Rachael Ray