BRAVO APPLE AND SMOKED CHICKEN FRESH SPRING ROLL

Recipe and Image Kate Flower

When Bravo apple season hits you need to come up with any number of reasons to enjoy "just one more" before it's over and the wait begins again. Bravo apples are fabulous for salads and lunchboxes as they don't brown when sliced, so you can prep ahead with no fear of a sad looking offering in the hours to come. This Bravo Apple and Smoked Chicken Fresh Spring Roll is something I fell upon creating when I just happened to have the ingredients in the fridge and was looking for a way to use them up. They are seriously delicious and a perfect way to enjoy these glorious West Aussie apples!

Bravo apple season usually starts mid April.

Ingredients

12 x 16cm square sheets rice paper

2 Bravo apples, julienne

1 smoked chicken breast, shredded (available at Woolies)

1 cup red cabbage, finely shredded

1 bunch coriander, washed, roots removed and chopped in half

1/2 cup celery, sliced thinly

1/2 cup sunflower seeds

Dressing

1/2 cup mayo

2 tbsp lemon Juice

2 tbsp Dijon or American mustard

1 tbsp honey, or to taste

Salt to taste

Method

Have all ingredients prepared and to hand.

Dampen a clean tea towel with tap water and squeeze excess liquid out.

Fold the tea towel in half and lay on the bench.

Prepare a bowl of room temperatre water, large enough to lay your spring roll paper in.

One at a time, place the wrappers in the water then lay out on your tea towel flat with one corner facing towards you.

Start to layer ingredients, about a third of the way into the wrapper (so you have room to fold the wrapper over) in the following order.

Chicken, coriander, red cabbage, celery, sunflower seeds then apple.

Pull the wrapper tightly over the ingredients away from you and roll a little.

Fold in each of the sides then continue to roll away from you until the spring roll is sealed.

Continue until all rolls are complete.

To make the sauce, whisk all ingredients together in a small bowl and season with honey and salt to taste.

Slice the spring rolls in half (or not) and serve with the mustard sauce.