Coconut Shrimp Summer Rolls

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   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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   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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   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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   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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    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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    Slice in half and serve with the dipping sauce.

* Per serving · 4 servings · Values may vary.