Make the most of the apples and pears readily available at supermarkets and fruit shops this month. Here’s a selection of recipes from Tru-Cape you’ll want to try
- 5 steamed chicken breasts, shredded and divided into 12 portions
- 1 cup finely shredded red cabbage
- 1 large carrot, peeled and thinly julienned
- 1 cup bean sprouts
- 1 medium English cucumber, julienned
- 24 fresh mint leaves
- 24 butter lettuce leaves
- 24 fresh basil leaves
- 4-5 granny smith apples, skin on, sliced and tossed in lemon juice
- a few sprigs of fresh coriander
- 12 dried rice paper rounds
For the dipping sauce
- ½ cup sugar
- ½ cup rice vinegar
- ¼ cup water
- 1T fish sauce
- 2 small chillies, finely chopped
- 1T chopped fresh coriander
- 1t sesame oil
- 1T finely diced fresh cucumber
To make the dipping sauce:
- Place the sugar, vinegar and water in a sauce pan over a medium heat and bring to a boil, stirring to dissolve the sugar.
- As soon as the sugar has dissolved, remove from the heat and stir in the fish sauce and chillies.
- Leave to cool, then stir in the chopped coriander, sesame oil and diced cucumber.
To make the springrolls:
- Place one rice paper at a time in a bowl of warm water to soften it slightly, remove to a flat working surface.
- Place a little red cabbage, carrot, bean sprouts and cucumber in the centre of the rice paper.
- Top with 2 fresh mint leaves, basil leaves and a few sprigs of coriander, then top with chicken and apple slices.
- Top with a lettuce leaf.
- Fold in the sides and gently roll up.
- Do the same with the remaining rice papers, filling 12 spring rolls.
- Slice the rolls in half diagonally and place on a plate. Serve with dipping sauce on the side.
Tip: You can replace the chicken with shredded cooked duck breast, rare thinly sliced beef fillet, or cooked prawns. Or leave out the meat for a vegetarian option.
The spring rolls can be made up to 2 hours in advance. Just keep them moist by covering with a damp tea towel.
(This recipe serves 6 people)