Pork spring rolls
Preparation time: 20 minutes
Cooking time: 25 minutes
24 x 15cm (6in) spring roll wrappers
1 small egg, beaten with 1tsp water
300ml (10floz) sunflower oil for frying
150g (5oz) raw, shelled de-veined prawns
1½ Pink Lady apples, cored and finely chopped
250g (9oz) pork mince
3 spring onions, finely chopped
50g (2oz) fresh bean sprouts rinsed, patted dry and chopped
1 red chilli, deseeded and finely chopped
3cm (1in) piece fresh ginger, peeled and finely grated
4 tsp light soy sauce
1/2 tsp salt
1/2 tsp sugar
½ Pink Lady apple, cored and finely chopped
8 tbsp sweet chilli dipping sauce
Coriander sprigs to serve
1 Finely chop prawns and put in large bowl with other filling ingredients. Mix well with your hands to combine. Divide the mixture into 24 and put on tray.
2 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 each on tray and covering with clean tea towel as you go.
3 Heat the oil in large wok. Fry four at a time, on a low heat at first (this ensures they are cooked through) for 2 minutes without browning. Increase heat to 175oC and fry until golden and crisp, drain on kitchen paper.
4 To make the dip, mix apple into chilli sauce and serve with the hot spring rolls. Scatter over coriander springs.
Recipe and image courtesy of www.pinkladyapples.co.uk