Shrimp And Coconut Egg Rolls

• 6 egg roll wrappers
• 1 quart vegetable oil, enough to deep fry
• 1/3 cup shredded coconut
• 1/2 cup panko breadcrumbs
• 1 large egg, beaten
• 14 large shrimp, shelled, tail off and deveined
• 1/2 tsp fresh grated ginger
• 1/4 cup pineapple preserves
• 3 tsp soy sauce
• 1/4 tsp sesame oil
• 1/4 tsp salt
• 1 1/2 tsp cornstarch

1. Chop up into medium chop the cleaned shrimp.
2. In a large bowl add soy sauce, ginger, preserves, sesame oil, salt and cornstarch.
3. Mix together well.
4. Add shrimp.
5. Mix again.
6. Cover and refrigerate 1 hour.
7. Start heating your oil in a large pot or deep fryer to 350F.
8. Get three plates ready in an assembly line fashion.
9. First plate add beaten egg.
10. Second add panko and coconut.
11. Third leave for finished egg rolls.
12. Take a small amount of filling and place it at top of egg roll wrapper.
13. Roll over once and with some water, wet all exposed edges.
14. Fold in the edges as seen in photo.
15. Continue then to roll to end.
16. Lay finished roll to the side, seam side down.
17. Finish same technique with other five rolls.
18. Dip finished egg roll in egg, then in crumb mixture to coat thoroughly.
19. Repeat until all are coated.
20. Fry until a light golden brown.
21. Drain on paper towels.
22. Serve these with a plain soy sauce or sauce with some heat to dip with.
23. It compliments the sweetness.
24. Recipe by taylor68too.

egg roll wrappers, vegetable oil, shredded coconut, breadcrumbs, egg, shrimp, ginger, pineapple preserves, soy sauce, sesame oil, salt, cornstarch

Taken from cookpad.com/us/recipes/350735-shrimp-and-coconut-egg-rolls (may not work)