Step 1
Combine jam, vinegar, and soy sauce in a small heavy-bottomed saucepan. Place over medium-high heat and simmer until the jam melts completely, stirring constantly to prevent the sauce from burning; about 2 minutes.
Step 2
Remove from heat and set aside to cool.
Step 1
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and place a wire cooling rack over the parchment paper.
Step 2
Place the julienned apples and orange zest in a large bowl and toss to coat.
Step 3
Whisk together the Redpath® Golden Yellow Sugar, cornstarch, Chinese Five Spice, and salt in a medium bowl until no lumps remain. Add the brown sugar mixture to the apples and toss to coat.
Step 4
Allow the mixture to sit for about 5 minutes. This gives the flavours time to combine and allows the cornstarch to hydrate. Toss again to redistribute the sugar mixture before adding the filling to the wrappers.
Step 5
For the cornstarch slurry, mix the cornstarch and water in a small bowl until well combined; the slurry will need to be mixed before use as it tends to separate.
Step 6
Once the filling has rested, lay two spring roll wrappers (this ensures the filling does not leak or poke through the wrapper), like a diamond, onto a clean surface and place approximately 2 or 3 tablespoons (or 30 grams) of the apple filling about 1 to 2 inches above the lower corner.
Step 7
Fold the bottom corner over the filling and fold/roll it to the midpoint of the wrapper. Press down on each side of the filling to flatten and gently seal the spring roll wrapper.
Step 8
Next, fold over the left and right corners of the wrapper towards the middle. With a clean finger, brush a layer of the cornstarch slurry onto the sides/edges of the opposite corner of the wrapper.
Step 9
Continue rolling the spring roll into a tight “bar” about 3 inches by 1 inch. Place spring roll, sealed side down, onto the wire rack on the prepared baking sheet. Repeat process with the remaining apple filling.
Step 10
With a pastry brush, brush all sides of the spring rolls with melted butter.
Step 11
Bake spring rolls for 25 to 30 minutes or until golden brown and crisp.
Step 12
Serve immediately, or at room temperature with the sweet and sour sauce (see Chef’s Tips).
*To air fry: Preheat air fryer to 375°F (190°C). Place buttered apple spring rolls into the basket, ensuring there is airflow between each roll. Cook in batches, if needed, to avoid overcrowding. Air fry for about 15 to 20 minutes, flipping halfway through, until spring rolls are crispy and golden brown. Repeat process with remaining apple spring rolls.
*If Chinese Five Spice is unavailable, replace it with other warm spices: cinnamon, ginger, nutmeg, cardamom, or a combination.
*Any leftover zest can be wrapped well in plastic wrap or placed in a small container and frozen for future use.
*If a larger spring roll wrapper is used, it may not be necessary to double up on the wrappers.
*For a dairy-free version, replace melted butter with canola oil.
*As an alternative or to offer variety, serve with Strawberry-Wine Caramel Sauce or a butterscotch sauce.
*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar, resulting in an apple filling with a more pronounced caramel flavour.
