- 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 175C 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.
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