Prawn and pork spring rolls with dip

Prawn and pork spring rolls with dip


  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.



A great idea for can�pes!


150g raw shelled and deveined prawns
1½ 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
3cm piece ginger peel and finely grated
4 tbsp light soy sauce
½ tbsp salt
½ tbsp sugar
25 (24 x 15cm) spring roll wrappers
1 small egg beaten with 1 tsp water
300ml sunflower oil for frying
½ - Pink Lady® apple cored and finely chopped
8 tbsp sweet chilli dipping sauce
Coriander sprigs to serve


Time: 20
Serves: 25
Nutrition: 131 calories