Description
These Apple Pie Egg Rolls are a delicious and creative dessert featuring a spiced apple filling wrapped in crispy egg roll wrappers. Ideal for any occasion, they can be enjoyed with a sprinkle of powdered sugar or a drizzle of caramel sauce for added sweetness.
Ingredients
Scale
- 2 large apples (Granny Smith or Honeycrisp)
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon all-purpose flour
- 1 package of egg roll wrappers (about 20 wrappers)
- 1 egg, beaten (for sealing the wrappers)
- Vegetable oil (for frying)
- Powdered sugar (for dusting, optional)
- Caramel sauce (for drizzling, optional)
Instructions
- Peel, core, and dice the apples into small pieces. A mix of Granny Smith for tartness and Honeycrisp for sweetness is recommended.
- In a medium bowl, combine the diced apples with the lemon juice to prevent browning.
- Add granulated sugar, ground cinnamon, ground nutmeg, and flour to the apples. Mix until well coated and set aside.
- Lay out egg roll wrappers on a clean surface, keeping them covered with a damp cloth.
- Position one wrapper in a diamond shape with a point facing you.
- Spoon about 2 tablespoons of apple filling onto the center of the wrapper.
- Brush the edges of the wrapper with the beaten egg to seal.
- Fold the bottom corner over the filling, tuck it in, fold in the sides, and roll away from you to form a tight cylinder. Press edges to seal.
- Repeat with remaining wrappers and filling.
- In a large skillet or pot, heat enough vegetable oil over medium-high heat until it reaches 350°F (175°C).
- Carefully place a few egg rolls in the hot oil, frying for 3-4 minutes on each side until golden brown and crispy.
- Use a slotted spoon to remove egg rolls and place them on paper towels to drain excess oil.
- Dust cooked egg rolls with powdered sugar if desired.
- Drizzle with caramel sauce for an indulgent touch.
- Serve warm, optionally with a scoop of vanilla ice cream.
Notes
- For best results, do not overcrowd the pan while frying.
- Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10 minutes.
- Uncooked egg rolls can be frozen; place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag.
- Prep Time: 15 minutes
- Cook Time: 20 minutes