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Thai JAZZ™ Apple Spring Rolls with Apple Peanut Sauce

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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

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