Shrimp Spring Rolls with Spicy Apricot Mustard Dip

...Ingredients ♥ ♥ ♥

Spring Rolls:

* 1 cup chopped cooked shrimp
* 2 cups broccoli slaw/if not available, use young cabbage
* 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

Directions ♥ ♥ ♥

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.