Apple Pie Egg Rolls
These apple pie egg rolls are also endlessly snackable once cool. Pack them up for picnics, outdoor movies, tailgates – anywhere you need a nostalgic, handheld, pastry-wrapped dose of pure apple pie nirvana.
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Ingredients
- 3 cups peeled and diced apples about 3 apples, use a softer variety
- 4 tablespoons sugar
- 4 teaspoons all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 12 egg roll wrappers
- Oil for frying vegetable, canola or peanut oil
- Powdered sugar for dusting optional
- Caramel sauce for dipping/drizzling optional
Instructions
- Make the apple pie filling by combining the diced apples, sugar, flour, cinnamon and lemon juice in a bowl. Mix well.
- Lay an egg roll wrapper out in a diamond shape. Place 2 heaping tablespoons of the apple filling towards the bottom third of the wrapper.
- Fold the bottom corner up over the filling. Fold in both sides and continue rolling up into a tight log shape. Use a dab of water to seal the edge and secure the roll closed.
- Heat 2-3 inches of oil to 350°F in a heavy bottomed pan, pot or deep fryer.
- Carefully add 2-3 egg rolls at a time to the hot oil, being sure not to overcrowd. Fry for 4-5 minutes until golden brown, turning occasionally.
- Transfer the crispy apple pie egg rolls to a paper towel-lined plate to drain excess oil.
- Dust warm egg rolls with powdered sugar if desired. Serve with caramel sauce for dipping.