For the Spring Rolls
- 4 free range chicken breasts diced
- 4 large green apples
- 2 Tblsp Brown Sugar
- Sea Salt & Freshly Ground Pepper
- tsp cinnamon
- Cup chopped fresh mint
- 2 egg whites lightly beaten
- 2 Tbslp olive oil
- Vegetable oil for frying
- 20 spring roll wrappers.
Place whole apples in baking dish. Drizzle with oil and sprinkle with brown sugar, sea salt & pepper. Bake in moderate oven until tender (approx. 30 mins). Remove and allow to cool. Cut the core out of the apples and discard. Place roast apples in food processor along with all other ingredients. Blend thoroughly. Place mixture in colander over a bowl and allow to rest in the fridge for a couple of hours.
When the mixture is ready, place a small amount on one of the wrappers and roll up according to the instructions on the wrapper packet. When all rolls are made, heat oil in a wok until sizzling hot. Test heat of oil by dropping a crust of bread into the oil. If it sizzles intensely the oil is ready. Fry the spring rolls a few at a time and drain on absorbent paper. Place on serving platter with a dipping dish of the mint & lime salsa.
For the Salsa
- 1 cup chopped mint
- 2 large red chillies, seeds removed and finely diced
- 1 cup sugar
- 11/2 cups water
- 4 limes
Place water & sugar into saucepan and bring to the boil. Allow to boil until the mixture thickens but does not discolour. It should remain clear. Remove from heat and allow to cool slightly. Zest limes and then juice them. Add to sugar syrup along with chillies and mint. Stir to blend and serve.