Ingredients
-
-
5
-
1/4
-
1
-
1/2
-
-
1/4
-
1/4
-
1/2
-
1/2
-
1
-
1
-
2
-
1/2
-
1
Directions
Coconut Shrimp Summer Rolls, A tropical, drool-worthy mash-up of sweet, crispy shrimp and refreshing summer rolls
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
To Make Dipping Sauce: |
|
2
Done
|
in a Bowl, Combine Apricot Jelly, Crushed Pineapple, Apple Cider Vinegar and Red Pepper Flakes. |
|
3
Done
|
to Make Coleslaw: |
|
4
Done
|
in a Food Processor, Add Water, Olive Oil, Scallions, Cilantro, Garlic, Salt and Lime Juice. Pulse Until Combined. |
|
5
Done
|
Then Add Sour Cream and Pulse Again. |
|
6
Done
|
in a Bowl, Add Chopped Green and Purple Cabbage. |
|
7
Done
|
Drizzle Olive Oil Mixture Over the Cabbage and Mix Well. |
|
8
Done
|
to Make Coconut Shrimp: |
|
9
Done
|
in a Bowl, Whisk Beer, Egg, Milk, Flour, Baking Powder, and Salt. |
|
10
Done
|
Dip Peeled, Headless Shrimp in the Batter. |
|
11
Done
|
Then Coat With Coconut Flakes. |
|
12
Done
|
Fry the Breaded Shrimp in Hot Oil Until the Coconut Flakes Are Golden Bown. |
|
13
Done
|
Place Shrimp on a Drying Rack Over a Sheet Tray to Allow the Excess Oil to Drip Off. Let Cool. |
|
14
Done
|
Assembling the Roll: |
|
15
Done
|
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. |
