Add all the ingredients for the coleslaw together into a large bowl and mix well to combine. Cover and refrigerate.
Pour enough oil into a medium size pot to shallow fry (about ¼ full). Set the pot over medium- high heat and bring the oil up to 180 ºC.
Whisk the flour, garlic and paprika together in a large bowl and season. Set out another bowl with the plant based milk option. Working in batches from left to right, dip a handful of onions into the milk then lift out and let the excess drip off, then dunk the onions in the flour. Shake off any excess flour and carefully drop the onions into the hot oil. Fry for 3-4 minutes until golden and crispy. Use a slotted spoon to remove the onions and drain them on some kitchen towel. Repeat until you have cooked all the onions.
Heat a little olive oil in a frying pan or cast iron griddle pan and cook the boerewors for 8 minutes, turning often. During the last 2 minutes of cooking time glaze with your favourite vegan BBQ sauce or brush with a little chutney.
To assemble, spread a little vegan butter onto the rolls (optional), give each roll a generous bed of apricot coleslaw, top with Fry’s Family Big Fry Boerewors. Finish with crispy onions, some fresh coriander and serve.
Serving Size 4