- 6 large Granny Smith apples (about 3 pounds)
- 1/2 teaspoon finely grated fresh lime zest
- 2 1/2 tablespoons fresh lime juice
- 2 tablespoons raw sugar (available at specialty food shops)
- 12 (7 or 8-inch square) spring roll wrappers (available at Asian markets or by mail order from Uwajimaya)
- 1 stick (1/2 cup) unsalted butter
- 1 large egg
- Vanilla ice cream
- Caramel sauce
- With the 1/8-inch julienne blade on a mandoline or similar manual slicer, slice the unpeeled apples into thin julienne strips. In a mixing bowl, combine the apples with the lime zest, lime juice, and sugar, then allow them to drain in a colander for 20 minutes.
- Allow the spring roll wrappers to sit in their package at room temperature for 5 minutes. Melt the butter and, in a small bowl, use a fork to lightly whisk the egg. Take the wrappers out of the package and gently separate one wrapper, keeping the rest of the stack covered with a damp kitchen towel to avoid drying out.
- Position the wrapper on a flat surface with one corner facing you, then lightly brush it with butter, leaving the top corner untouched. Place 1/4 cup of the shredded apple mixture onto the wrapper in a loose 6-inch pile stretching from the left to right corners. Fold the bottom corner over the filling and roll it snugly toward yourself. Tuck in the side corners toward the middle and continue rolling tightly away from you, taking care not to rip the wrapper. Use a bit of the beaten egg to seal the dry top corner to the roll, then loosely cover with plastic wrap. Repeat to prepare 11 additional spring rolls following the same steps. The rolls can be made up to 4 hours in advance, covered, and refrigerated.
- Set the oven to preheat at 200 degrees.
- In a 2-quart saucepan, warm the oil over medium heat until it reaches 360 degrees on a deep-fat thermometer, then fry the spring rolls in batches of 2 or 3, turning them occasionally for about 5 minutes or until they turn golden brown. Ensure the oil reheats to 360 degrees between each batch. Use tongs to move the fried rolls to brown paper or paper towels to drain excess oil, then keep them warm on a baking sheet placed in the center of the oven.
- For serving, slice 2 spring rolls diagonally in half and stand them with pointed ends upward in a ramekin or small cup on each plate. Do the same with the rest of the rolls. Place a scoop of vanilla ice cream in the center of each ramekin or cup, then finish with a drizzle of caramel sauce.
Imagine the irresistible crunch of these green apple spring rolls bursting with tart Granny Smith apples, zesty lime, and a whisper of raw sugar a fresh, showstopping dessert that reimagines spring rolls as pure joy. Straight from The Sea Grill and perfect for home kitchens, this easy recipe turns simple ingredients into golden, crispy perfection in under 2 hours. Beginners, rejoice: basic julienning and rolling yield pro-level results, while draining the apples ensures every bite stays crisp, not soggy.
Brush delicate wrappers with butter for rich flavor, seal with egg for flawless holds, and fry in small batches for that enviable golden crunch. Make ahead up to 4 hours, warm gently in the oven, and serve upright in ramekins with creamy vanilla ice cream and caramel drizzlehot meets cool in epic contrast. Swap deep-fry for air frying (400F, 6-8 min, flip halfway) or baking for lighter bliss. Tart apples shine against sweet richness, begging you to grab your mandoline and wow your guests tonight. Your dinner party finale awaits!
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