Coconut Shrimp Summer Rolls - cooking recipe

Ingredients

For Dipping Sauce
5 ounces apricot jam
1/4 cup crushed pineapple
1 teaspoon apple cider vinegar
1/2 teaspoon red pepper flakes
For Coleslaw
1/4 cup water
1/4 cup olive oil
1/2 cup chopped scallion
1/2 cup cilantro
1 garlic clove
1 pinch salt
2 limes, juiced
1/2 cup sour cream
1 cup chopped green cabbage
1 1/2 cups chopped purple cabbage
For Coconut Shrimp
12 shrimp
3 ounces beer
2 eggs
1/2 cup milk
1 cup flour
1/4 teaspoon baking powder
1/2 teaspoon salt
5 ounces coconut flakes
6 sheets rice paper

Preparation

To Make Dipping Sauce:
In a bowl, combine apricot jelly, crushed pineapple, apple cider vinegar and red pepper flakes.
To Make Coleslaw:
In a food processor, add water, olive oil, scallions, cilantro, garlic, salt and lime juice. Pulse until combined.
Then add sour cream and pulse again.
In a bowl, add chopped green and purple cabbage.
Drizzle olive oil mixture over the cabbage and mix well.
To Make Coconut Shrimp:
In a bowl, whisk beer, egg, milk, flour, baking powder, and salt.
Dip peeled, headless shrimp in the batter.
Then coat with coconut flakes.
Fry the breaded shrimp in hot oil until the coconut flakes are golden bown.
Place shrimp on a drying rack over a sheet tray to allow the excess oil to drip off. Let cool.
Assembling the Roll:
On a sheet of moistened rice paper, place a scoop of coleslaw in the middle, edge of the paper (think of it as about 1/3 in from the edge). Then roll and fold until the top of the coleslaw is covered by the rice paper.
After the shrimp cools down and excess oil drips off onto the rack, place two shrimp on the roll and continue to wrap until the shrimp is sealed well.
Slice in half and serve with the dipping sauce.