Spring rolls with apple and sweet chilli dip

Serve these hot spring rolls with apple and sweet chilli dip on a lovely tray to pass around at a family or friends’ gathering. They heat up well after their initial frying, so they can be made in advance.

Ingredients (makes 24)

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
1½ Pink Lady apples, cored and finely chopped
250g organic outdoor-reared pork mince
3 spring onions, finely chopped
50g fresh beansprouts, rinsed, patted dry and chopped
1 medium red chilli, deseeded and finely chopped
3cm piece ginger, peeled and finely grated
4tsp light soy sauce
½ tsp salt
½ 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

Method

Finely chop the prawns and pop in a large bowl with 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 a few spring roll wrappers at a time and lay some mixture at an angle across a corner. Roll once, bring in the sides of the wrapper and roll completely (not too 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 in a large wok. Fry four at a time, first on a low heat (this ensures they are cooked through) for 2 minutes without browning. Increase the heat and fry until golden and crisp, then 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