Apple, Prawn & Pork spring rolls with Apple & Sweet Chilli dip
Serve the hot spring rolls on a lovely tray with several bowls of dipping sauce to pass around at a family gathering. These little rolls heat up well after their initial frying so they can be made in advance.
24 x 15cm spring roll wrappers
1 small egg beaten with 1 tsp water
300ml Sunflower oil for frying
For the filling
150g raw shelled and deveined prawns
1 ½ Pink Lady® apple cored and finely chopped
250g organic outdoor reared pork mince
3 spring onions finely chopped
50g fresh bean sprouts rinsed, patted dry and chopped
1 medium red chilli deseeded and finely chopped
3 cm piece ginger peel and finely grated
4tsp light soy sauce
1/2 tsp salt
1/2 tsp sugar
For the dip
½ Pink Lady® Apple cored and finely chopped
8 tbsp sweet chilli dipping sauce
A few coriander sprigs to serve
- Finely chop the prawns and put into a large bowl and add all the other filling ingredients up to the pastry wrappers. Mix really well with your hands to combine. Divide the mixture into 24 and put on a tray.
- Peel off 3 spring roll wrappers at a time and lay some mixture at an angle across a corner and roll once, bring in the sides of the wrapper and roll completely (not to tightly) brush the point of the square with a little egg mixture and secure. Repeat with the rest putting them on a tray and cover with a clean tea towel as you go.
- Heat the oil either in a large wok. Fry 4 at a time, first on a low heat (this ensures they are cooked through) for 2 minutes without browning. Increase the heat to 175°C and fry until golden and crisp, drain on kitchen paper.
- To make the dip mix the apple into the chilli sauce and serve with the hot spring rolls. Scatter over the coriander springs.
Recipe courtesy of www.pinkladyapples.co.uk
25 minutes including re-heating