For the dip: In a small bowl, stir together the marinade, preserves, mustard and hot sauce.
For the spring rolls: In a bowl, mix together the shrimp, slaw and marinade.
Place a spring roll wrapper on your work surface with 1 of the corners facing you so it looks like a diamond. (Keep the spring roll wrappers covered with a damp towel so they don't dry out).
Place 2 tablespoons filling on the lower third of the wrapper.
Spread the filling out in a line from side to side.
Roll the bottom corner up over the filling, and then fold in the sides. Moisten the top corner with some water, using your finger or a brush, and roll the filling over it so it sticks to itself and forms a seal.
Place seam-side down on a plate and keep covered with a damp towel while you make the remaining rolls.
When you are ready to cook, fill a large, heavy-bottomed pot with enough oil to come up about 3 inches from the bottom.
Place over medium-high heat and bring to 360 degrees F.
Add the spring rolls, a few at a time, and cook until they are golden brown, 2 to 3 minutes.
Drain on paper towels and keep warm while you fry the rest.
