Serve these spring rolls hot from the oven at a family gathering. These small taste explosions will simply melt in your mouth and make your evening one to remember.

This dish is perfect served among a selection of canapés and everyone will soon be begging for your recipe.

Serves: 24

Preparation time: 20minutes

Cooking time: 25minutes

What You’ll Need:

For the filling:

• 150g raw shelled and deveined prawns
• 1 ½ 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
• 3 cm piece ginger peel and finely grated
• 4tsp 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
• 300ml Sunflower oil for frying

For the dip:

• ½ Pink Lady Apple cored and finely chopped
• 8 tbsp sweet chilli dipping sauce
• A few coriander sprigs to serve

What to do:

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.    

Recipe from www.pinkladyapples.co.uk

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