HomeFood & drinkPink Lady Pork and Prawn Spring Rolls with Apple and Sweet Chilli Sauce

Pink Lady Pork and Prawn Spring Rolls with Apple and Sweet Chilli Sauce

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Origin of dish:  China
Type of cooking:  Oven
 
Preparation time: 20 minutes
Cooking time: 25 minutes
 
Ingredients (makes 24.) :

    For the filling:
    -150g raw shelled and de-veined 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

Method:

Start by finely chopping 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.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe was provided by www.pinkladyapples.co.uk

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