Thai JAZZ™ Apple Spring Rolls with Apple Peanut Sauce


  • 8-inch spring roll wrappers (the dried white kind found in the Asian isle of the supermarket) – 16 each
  • 2 JAZZ™ apples, julienned
  • 1 English cucumber, julienned
  • 2 cups kimchi, roughly chopped
  • 16 prawns, peeled and deveined
  • Kosher salt
  • 1 tbsp canola oil
  • 1 bunch coriander, finely chopped
  • 1 bunch mint, finely chopped


  • Heat a large sauté pan over high heat
  • Add canola oil and allow to heat
  • Season the prawn generously with kosher salt
  • Add to the hot oil and sear on each side for 1 minute
  • Allow to cool and set aside
  • In a blender, blend together all the sauce ingredients until smooth, set aside
  • Fill the large sauté pan halfway with hot water
  • One at a time, assemble the spring rolls (steps 9-16)
  • Dip the spring roll wrapper in the hot water until it just starts to soften (but not too much or it will become too hard to handle)
  • Lay flat on a plate or cutting board
  • Add a big pinch of chopped kimchi
  • Add a few pieces each of apple and cucumber
  • Add 2 prawns
  • Sprinkle a pinch of chopped mint and coriander
  • Fold the wrapper over, fold in the sides, and roll the rest of the way (like a burrito)
  • Repeat with the remaining spring rolls
  • Allow to chill slightly and then serve with dipping sauce

Credit: Lorin Peters- @LorinMichel


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Prep Time

40 mins

Cooking Time

70 mins

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