For the spring roll, use the left over (if there is any) from a picnic or ribs. The apple are cut into wedges and then slowly cooked in a mix of honey, butter, lemon juice. The fact to overcook the apple will release whole their water and concentrate their flavor. Shred the pork meat and dice the apple when cooked. Mix them. Check for seasoning. Roll them in egg spring roll sheet. I like the flavor of the French green lentils. Cook them in water with onion, celery and leek. Add salt when their half done. Strain the lentils and keep the liquid. Heat some olive oil ( no too much) with curry paste (to your liking). Sauteed one small diced onion, add the lentils and some of the liquid (not everything). Add the cream. Let simmer for 15 minutes and check seasoning. Blend everything. Eventually add liquid and then strain through a strainer to remove all the thin membrane from the lentils. You can fry the spring rolls, sauteed them in olive oil or roasted them in the oven. It works very well with crab meat too in the spring roll. The vegetarian option would be to make the rolls with the apples and caramelized onion. In that case add the onion to the apple. The foam on the top is made with milk.