Ingredients
- 150 g Prawns, raw shelled and deveined
- 1 1/2 Pink Lady apple, cored and finely chopped
- 250 g Organic outdoor reared pork mince
- 3 Spring onions, finely chopped
- 50 g Fresh bean sprouts, rinsed, patted dry and chopped
- 1 Medium red chilli, deseeded and finely chopped
- 3 cm piece Ginger , peel and finely grated
- 4 tsp Light soy sauce
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 24 x 15cm Spring roll wrappers
- 1 Small egg, beaten with 1 tsp water
- 300 ml Sunflower oil, for frying
- —- For the Dip —-
- 1/2 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 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.