Here is a light and healthy version of the deep fried spring rolls, which can be found on virtually every Chinese food menu. Summer rolls are an un-fried version of the appetizer, and they are served cold with a zesty dipping sauce. This recipe is vegetarian, but you can easily add chicken or shrimp to turn it into a healthy entree.

These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.

Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. It is known as terasi (also spelled trassi, terasie) in Indonesian, Ngapi in Burmese kapi (กะปิ) in Thai and Lao language, belacan (also spelled belachan, blachang, balachong) in Malay, mắm tôm in Vietnamese, bagoong alamang (also known as bagoong aramang) in Filipino and 蝦醬 in Chinese.It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks. It is not designed, nor customarily used for immediate consumption and has to be fully cooked prior to consumption. It can be only be used as a condiment upon fully cooking since it is raw! To many Westerners unfamiliar with this condiment, the smell can be extremely repulsive (compare with asafoetida); however, it is an essential ingredient in many curries and sauces. Shrimp paste can be found in most meals in Laos, Thailand, Malaysia, Indonesia and the Philippines after it is cooked, it is often used as an ingredient in dipping sauce for fish or vegetables.