Ingredients

Apple Filling

• 12 granny smith apples, peeled, cored and diced (small)
• 100g caster sugar
• 1 cinnamon stick

Spring Rolls

• 18 spring roll sheets
• oil for deep frying

To Serve

• vanilla ice-cream
• icing sugar
• ground cinnamon
• mint leaves

Method

1. Apple Filling: Place all the apple filling ingredients in a saucepan with 4 tbsp of water and place it over a moderate heat. Stir the ingredients until the sugar dissolves then leave it to cook for 8 minutes stirring it regularly to redistribute the ingredients. The filling is ready when it is thick and the apple is soft. Remove it from the heat and remove the cinnamon stick. Leave the filling to cool.
2. Spring Rolls: Remove the spring roll sheets from the freezer 20 minutes ahead and cover them with a damp tea towel or cloth. Lay a sheet out on a work surface, place 2-3 tablespoons of the filling in the right hand corner. Dampen around the edges of the pastry and fold it over sealing in the filling and roll it into a cigar shape, folding in the sides after the second fold. Repeat for all the rolls.
3. To Cook: Preheat oil in a deep fryer, wok or deep saucepan to 180-190°C. Cook 3 rolls at a time for a couple of minutes, they should be crisp and slightly golden. Drain the rolls on paper towelling and keep them warm while you prepare the remaining spring rolls.
4. To Serve: Place three spring rolls on each plate with a scoop of ice-cream garnished with a mint leaf. Dust the plate with icing sugar and a little cinnamon.