Spring Rolls with Apricot Mustard Dip

Saw this recipe on the FoodNetwork the other day and I wanted to try it.  Credit for the recipe goes to Sandra Lee.  The prep time is about 25 minutes but once that’s done, the rest is easy and these are much healthier than going to your local Chinese restaurant for a side of Springrolls. This recipe includes a recipe for a spicy mustard dip too!  YUM!

SpringRoll Ingredients:

2 cups of broccoli slaw

2 tablespoons of sesame-ginger marinade

1 package of springroll wrappers

Canola or Vegetable Oil for frying

*You can add shrimp to these too.

Directions:

Add your slaw and the sesame-ginger marinade in a bowl and mix thoroughly

Place a springroll wrapper on a flat surface so that it is shaped like a diamond

Put about 2 tablespoons of the slaw mixture in the center and roll tightly

When half way rolled up, tuck in ends and roll the rest of the way up

Moisten the tip of the end with water and roll up the rest of the way, the water seals it

Let sit until ready to fry

When ready: Heat oil in a large skillet with about 3 inches of oil in it

When hot, add the springrolls and fry approximately 3-4 minutes until golden brown

Serve with the dipping sauce

Spicy Apricot Mustard Dipping Sauce Ingredients:

1 tablespoons of sesame-ginger marinade

1/2 cup apricot preserves

1/4 cup spicy brown mustard

1/2 teaspoon hot sauce

Whisk together

 

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