8-inch spring roll wrappers (the dried white kind found in the Asian isle) – 16 each
2 JAZZ™ apples, julienned
1 English cucumber, julienned
2 cup kimchi, roughly chopped
16 shrimp, peeled and deveined
Kosher salt
1 T canola oil
1 bunch cilantro, finely chopped
1 bunch mint, finely chopped

For the sauce
JAZZ™ apple, peeled and large diced
3/4 cup PB2 (peanut butter powder) – or more if you like it thicker!
2 T rice wine vinegar
½ tsp sesame oil
1 tsp soy sauce
1 inch piece of ginger, peeled and chopped
½ tsp kosher salt
¼ cup water

Equipment Needed
Large sauté pan

Heat a large sauté pan over high heat
Add canola oil and allow to heat
Season the shrimp generously with kosher salt
Add to the hot oil and sear on each side for 1 minute
Allow to cool and set aside
In a blender, blend together all of the sauce ingredients until smooth, set aside
Fill the large sauté pan half way with hot water
One at a time, assemble the spring rolls:

  • Dip the spring roll wrapper in the hot water until it just starts to soften (but not too much or it will become to hard to handle)
  • Lay flat on a plate or cutting board
  • Add a big pinch of chopped kimchi
  • Add a few pieces each of apple and cucumber
  • Add 2 shrimp
  • Sprinkle a pinch of chopped mint and cilantro
  • Fold the wrapper over, fold in the sides, and roll the rest of the way (like a burrito)
  • Repeat with the remaining spring rolls

Allow to chill slightly and then serve with dipping sauce!