8-inch spring roll wrappers – 16 each
2 JAZZ™ apples, julienned
1 English cucumber, julienned
2 cup kimchi, roughly chopped
16 shrimp, peeled and deveined
Kosher salt
1 tbsp 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 tbsp 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 too 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!