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1
To Make Dipping Sauce:
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In a bowl, combine apricot jelly, crushed pineapple, apple cider vinegar and red pepper flakes.
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3
To Make Coleslaw:
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In a food processor, add water, olive oil, scallions, cilantro, garlic, salt and lime juice. Pulse until combined.
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Then add sour cream and pulse again.
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6
In a bowl, add chopped green and purple cabbage.
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Drizzle olive oil mixture over the cabbage and mix well.
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8
To Make Coconut Shrimp:
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In a bowl, whisk beer, egg, milk, flour, baking powder, and salt.
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Dip peeled, headless shrimp in the batter.
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Then coat with coconut flakes.
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Fry the breaded shrimp in hot oil until the coconut flakes are golden bown.
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Place shrimp on a drying rack over a sheet tray to allow the excess oil to drip off. Let cool.
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14
Assembling the Roll:
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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.
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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.
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17
Slice in half and serve with the dipping sauce.
