Call it fusion. Call it a mash-up. These black pudding and apple parcels, echoing that classic pork and apple sauce combination, are dipped in a lively Asian style dipping sauce that perfectly balances that rich black sausage.
Cut the spring roll wrappers so that they are about 21cm x 7cm. Or some other multiple of 3x1.
Peel and de-core the apples and dice finely (5x5mm pieces).
Crumble black pudding and combine with the diced apple.
Cut the spring roll wrappers to create long rectangles.
Form the parcels as per the technique in the diagram above.
Deep fry the parcels until golden.
Ginger garlic dipping sauce
Peel the ginger and garlic.
Process the ginger and garlic in a food processor until “minced" - should not be a pulp but still a little chunky.
Combine the minced ginger, garlic, lemon juice, vinegar, soy sauce, and sesame oil in a shaker and shake to combine. Store the the refrigerator for at least an hour for the flavours to meld.
Sprinkle the sesame seeds onto the dipping sauce before serving.