Apple Spring Rolls
Back to Recipes & MoreIngredients
- ⅔ cup (167 ml) strawberry jam (or apricot jam, or marmalade)
- 2 tbsp (30 ml) rice vinegar
- 1 tsp (5 ml) soy sauce
- 4 medium apples (about 4¾ cups / 537 g) ( Granny Smith, Honeycrisp, or a mix), washed, cored, and julienned
- 1 tbsp (6 g) orange zest, finely grated
- ½ cup (109 g) Redpath® Golden Yellow Sugar, packed
- 2 tbsp (16 g) cornstarch
- 2 tsp (4 g) Chinese Five Spice powder
- ½ tsp (3 g) salt
- 40 pcs spring roll wrappers (we used 5-inch wrappers)
- 1 tbsp (8 g) cornstarch
- 1 tbsp (15 ml) water
- ¼ cup (57 g) butter, melted (see Chef’s Tips)
Equipment
Scale OR dry measuring cups
Liquid measuring cup
Measuring spoons
Small heavy-bottomed saucepan
Heatproof spatula or wooden spoon
Small bowl x 2
Whisk or fork
Baking sheet
Parchment paper
Wire cooling rack
Large bowl
Medium bowl
Pastry brush
Instructions
Step 1
Combine jam, vinegar, and soy sauce in a small heavy-bottomed saucepan. Place over medium-high heat and simmer until the jam melts completely, stirring constantly to prevent the sauce from burning; about 2 minutes.
Step 2
Remove from heat and set aside to cool.
Step 1
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and place a wire cooling rack over the parchment paper.
Step 2
Place the julienned apples and orange zest in a large bowl and toss to coat.
Step 3
Whisk together the Redpath® Golden Yellow Sugar, cornstarch, Chinese Five Spice, and salt in a medium bowl until no lumps remain. Add the brown sugar mixture to the apples and toss to coat.
Step 4
Allow the mixture to sit for about 5 minutes. This gives the flavours time to combine and allows the cornstarch to hydrate. Toss again to redistribute the sugar mixture before adding the filling to the wrappers.
Step 5
For the cornstarch slurry, mix the cornstarch and water in a small bowl until well combined; the slurry will need to be mixed before use as it tends to separate.
Step 6
Once the filling has rested, lay two spring roll wrappers (this ensures the filling does not leak or poke through the wrapper), like a diamond, onto a clean surface and place approximately 2 or 3 tablespoons (or 30 grams) of the apple filling about 1 to 2 inches above the lower corner.
Step 7
Fold the bottom corner over the filling and fold/roll it to the midpoint of the wrapper. Press down on each side of the filling to flatten and gently seal the spring roll wrapper.
Step 8
Next, fold over the left and right corners of the wrapper towards the middle. With a clean finger, brush a layer of the cornstarch slurry onto the sides/edges of the opposite corner of the wrapper.
Step 9
Continue rolling the spring roll into a tight “bar” about 3 inches by 1 inch. Place spring roll, sealed side down, onto the wire rack on the prepared baking sheet. Repeat process with the remaining apple filling.
Step 10
With a pastry brush, brush all sides of the spring rolls with melted butter.
Step 11
Bake spring rolls for 25 to 30 minutes or until golden brown and crisp.
Step 12
Serve immediately, or at room temperature with the sweet and sour sauce (see Chef’s Tips).
