Bobotie Spring Rolls with Sweet Chili Dipping Sauce

Prepare the Bobotie Filling: In a large skillet over medium heat, brown the ground beef. Drain any excess fat.

Add the chopped onion and garlic to the skillet and cook until softened, about 5 minutes.

Stir in the grated apple, curry powder, turmeric, ground coriander, chutney, raisins, and almonds. Season with salt and pepper. Cook for another 5 minutes, stirring occasionally, to allow the flavors to meld.

In a small bowl, whisk together the milk and egg. Pour this mixture over the beef mixture. Add bay leaves.

Reduce heat to low and simmer for 10-15 minutes, or until the liquid has reduced. Remove from heat and let cool slightly. Remove Bay leaves.

Prepare the Spring Rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper at a time into the water for a few seconds until softened.

Lay the softened wrapper on a clean, flat surface. Place about 2 tablespoons of the Bobotie filling in the center of the wrapper.

Fold in the sides of the wrapper, then roll tightly from the bottom up, like a spring roll. Repeat with the remaining wrappers and filling.

Fry the Spring Rolls: Heat vegetable oil in a large skillet or wok over medium-high heat.

Carefully place the spring rolls in the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.

Remove the spring rolls from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve immediately with sweet chili dipping sauce.