This post has been sponsored by Pink Lady® Apples
It’s hard to believe that spring is around the corner and we can start looking forward to lazy outdoors eating while enjoying seemingly endless sunny days. These Pink Lady® Apple Summer Rolls are fresh and delicious, packed with loads of flavour making them one of those must make meals for the season ahead. Serve them at the start of a meal to get the taste buds going or as a summery light meal on their own.

You could even save yourself some time in the kitchen and place all the ingredients on the table and let each one make their own roll according to their own taste.

For these summer rolls, I used sliced Pink Lady® Apples to add extra fresh crunch and a slightly acidic sweetness and it works really well with all the other ingredients. Cooked and cooled prawns or finely shredded leftover roast chicken makes a great protein to add for something a bit more substantial. Added to that are some sliced cucumber, carrots, vermicelli noodles and fresh herbs, all encased in rice paper to make the most beautiful see through roll.

Rice paper is easy to work with and I love that you can see all the ingredients inside the rolls. The rice paper disks are available at most supermarkets and all you need to do is soak them in some cold water for about 20 seconds to soften. Fill them with the fillings of your choice, roll them up and they are ready to eat. You can keep them vegan, add some cheese for a vegetarian option or they are a great way to use up any meaty leftover.

You do need a dipping sauce or two and I think it needs to be a sauce that packs a big punch of flavour to elevate the eating experience. I used some Pink Lady® Apple juice to make an apple, soy and wasabi dipping sauce, a fiery peanut sauce and a rich salty-sweet barbecue sauce. Each of the sauce recipes should be more than enough for 10 rolls. If you make all of them there will be sauce left over. Use it for stir-fries or salad dressings later in the week.

I hope you enjoy this recipe for Pink Lady® Apple Summer Rolls. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred

Pink Lady® Apple Summer Rolls

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Ingredients

Rolls:
200 g leftover barbecue roast chicken shredded or
30 cooked and cooled medium prawns
10 rice paper disks
1 large Pink Lady® Apple cut into 20 batons
1 medium cucumber deseeded and cut into 20 batons
1 medium carrot cut into 20 batons
65 g 1 disk vermicelli noodles, cooked as per packet instructions
10 coriander sprigs
20 mint leaves
Pink Lady® Apple Soy and Wasabi Dipping Sauce:
45 ml Pink Lady® Apple
15 ml soy sauce
½ tsp wasabi paste or to taste
½ tsp freshly grated ginger
1 small salad onion chopped
few sprigs fresh coriander chopped
Barbecue Sauce:
1 fat clove of garlic minced
2 cm fresh ginger finely grated
100 ml hoisin sauce
40 ml soy sauce
10 ml brown sugar
good pinch Chinese Five Spice
Spicy Peanut Sauce:
60 ml crunchy peanut butter
15 ml soy sauce
15 ml lime juice
15 ml brown sugar
1 clove garlic minced
1 tsp dried chilli flakes or to taste
hot water

Instructions

Rolls:
Dip a rice paper sheet into the bowl of water for about 20 seconds until just soft
Place the roll on a wet tea towel and place the coriander sprig and 2 mint leaves in the middle of the sheet
Place some of the chicken or prawns and apple and vegetables on top of the herbs, fold up the sides of the paper and roll up like a spring roll to enclose the filling
Repeat until all the ingredients have been used and you have 10 rolls
Serve with the dipping sauces
Apple, Soy and Wasabi Dipping Sauce:
Mix all the ingredients and serve with the rolls
Barbecue Sauce:
Mix all the ingredients until the sugar has dissolved and serve with the rolls
Spicy Peanut Sauce:
Mix all the ingredients and add some hot water to thin the sauce if needed
The rolls are best eaten immediately.