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Apple Pie Egg Rolls

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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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Course: Dessert
Cuisine: American
Ingredients Method

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

Method
 

  1. Make the apple pie filling by combining the diced apples, sugar, flour, cinnamon and lemon juice in a bowl. Mix well.
  2. 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.
  3. 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.
  4. Heat 2-3 inches of oil to 350°F in a heavy bottomed pan, pot or deep fryer.
  5. 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.
  6. Transfer the crispy apple pie egg rolls to a paper towel-lined plate to drain excess oil.
  7. Dust warm egg rolls with powdered sugar if desired. Serve with caramel sauce for dipping.

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