Thai JAZZ™ Apple Spring Rolls with Apple Peanut Sauce
INGREDIENTS
- 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
METHOD
- 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
6
10 mins
