Shrimp Spring Rolls with Spicy Apricot Mustard Dip

  • Level: Easy
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 4 servings or 8 rolls
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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


  1. For the dip: In a small bowl, stir together the marinade, preserves, mustard and hot sauce.
  2. 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.
  3. 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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