Apple Pie Egg Rolls
Cinnamon apple filling wrapped in crisp egg roll wrappers and fried until golden for a handheld apple pie treat.
Equipment
- Medium saucepan
- heavy bottomed pot
- Slotted spoon
- Baking sheet
Ingredients
Main Ingredients
- 3 medium Granny Smith apples peeled and diced small
- 1 tbsp lemon juice
- ¾ tsp cinnamon
- ¼ cup sugar
- 2 tsp cornstarch
- ⅓ cup water for the cornstarch slurry
- 1 tsp vanilla extract
- 8 egg roll wrappers
- 2 tbsp vegetable oil for frying, at least 4 inches deep
- 2 tbsp whipped cream or caramel sauce for serving, optional
Instructions
Cooking
- Simmer. Boil the apples, lemon juice, cinnamon, sugar and cornstarch slurry, then cover and simmer about 5 minutes until the apples soften and the sauce thickens.
- Cool. Stir in the vanilla and spread the filling in a bowl to cool completely.
- Fill. Put about 1/4 cup of filling on the lower third of each wrapper, fold in the sides, roll tightly and seal with water.
- Heat. Bring at least 4 inches of oil to 360 degrees F in a heavy pot.
- Fry. Fry 3 to 4 at a time, turning, until deep golden brown. Drain on paper towels and let the oil recover between batches.
- Serve. Serve hot with whipped cream or caramel sauce.
Notes
Substitutions: Any firm baking apple works in place of Granny Smith.
Tips: Cool the filling fully, do not overfill, and keep the oil at 360 degrees F.
Storage: Refrigerate cooled egg rolls in an airtight container up to 3 days and reheat at 350 degrees F for 10 to 15 minutes.