Spring rolls with mint, pork and green apple with spicy vinegar-mint syrup from Food52

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Notes about this recipe

  • DKennedy on March 06, 2015

    Made these last night as a practice for my upcoming spring roll cooking class. Modifications: did not add the apple or mint to the rolls. Used round wrappers. Did not fry. Verdict: Very tasty. Went well with the sauce. Subbed out the Thai Bird chilis for shishito which worked really well.

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