Prawn and Pork Spring Rolls with Apple Sweet Chilli Dip

A super idea for canápes: quick and easy to whip up and always popular.  

<h1>Prawn and Pork Spring Rolls with Apple Sweet Chilli Dip</h1>

 

 

  • 20 mins to prepare

  • 25 mins to cook

  • Serves 25

Ingredients

  • 150g - Raw shelled and deveined prawns
  • 1 1/2 - 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
  • 1 - 3cm piece ginger peel and finely grated
  • 4 - Tablespoon light soy sauce
  • 1/2 - Tablespoon salt
  • 1/2 - Tablespoon sugar
  • 25 - 24 x 15cm spring roll wrappers
  • 1 - Small egg beaten with 1 tsp water
  • 300ml - Sunflower oil for frying
  • 1/2 - Pink Lady® apple cored and finely chopped
  • 8 - Tablespoon sweet chilli dipping sauce
  • A few - Coriander sprigs to serve

Full preparation

  1. 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.
  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 them on a tray and cover with a clean tea towel as you go.
  3. 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 175C and fry until golden and crisp, drain on kitchen paper.
  4. To make the dip mix the apple into the chilli sauce and serve with the hot spring rolls. Scatter over the coriander springs.

How did you get on

Once you’ve finished cooking and you’re suitably proud of the results, why not post a pic to Instagram with the hash tag #pinklady1237? We’d love to see!

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