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:

  1. Place the sugar, vinegar and water in a sauce pan over a medium heat and bring to a boil, stirring to dissolve the sugar.
  2. As soon as the sugar has dissolved, remove from the heat and stir in the fish sauce and chillies.
  3. Leave to cool, then stir in the chopped coriander, sesame oil and diced cucumber.

To make the springrolls:

  1. Place one rice paper at a time in a bowl of warm water to soften it slightly, remove to a flat working surface.
  2. Place a little red cabbage, carrot, bean sprouts and cucumber in the centre of the rice paper.
  3. Top with 2 fresh mint leaves, basil leaves and a few sprigs of coriander, then top with chicken and apple slices.
  4. Top with a lettuce leaf.
  5. Fold in the sides and gently roll up.
  6. Do the same with the remaining rice papers, filling 12 spring rolls.
  7. 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)