Baked apple pie egg rolls
These were truly amazing; I might just have to try this technique with other types of fillings! They were pretty easy to make and even easier to eat. Plus, there’s a good amount of wow-factor because it’s not too often you’ll come across apple pie egg rolls! It would be awesome to make these for a small gathering. Ooh! Imagine if you cut the wrappers in half to make mini egg rolls! They would make great dessert poppers!
I have to shout my thanks to Maya at Alaska From Scratch for this amazing recipe she posted! Check out her blog, she’s got great stuff there! I’ve already spent a good amount of time browsing and bookmarking!
The wrappers are crispy on the outside and slightly chewy on the inside, tasting similar to pie crust in this situation. And the apples are the perfect stars here. I usually use fuji or braeburn apples instead of granny smiths because I’m not one for really tart apples. Fujis worked fine for me even though the original called for granny smiths. Have fun and enjoy!
What you need:
2 apples, peeled and diced (I used Fuji)
1 lemon, juiced
1/3 cup sugar
4 tbsp flour
2 tsp cinnamon
1/4 tsp allspice
1/8 tsp salt
10-12 egg roll wrappers
1 egg, beaten
1 tbsp butter, melted
What to do:
- Preheat oven to 375. Line a large baking sheet with parchment paper and lightly spray the parchment with non-stick spray.
- In a bowl, stir together the apples, lemon, and sugar. Add the flour, spices, and salt.
- Beginning with one egg roll wrapper, lay it out on a work surface (I used a cutting board) and brush egg wash around each edge. Scoop about 2 tablespoons of apple filling onto one edge. Fold in the sides and roll up the egg roll tightly. Place on the parchment-lined baking sheet. Repeat until all the filling has been used.
- Bake for 20 minutes. Remove from oven and brush each egg roll with melted butter, then sprinkle each with cinnamon sugar. Return to the oven for 5 more minutes.
- Serve hot with vanilla ice cream or sweetened freshly whipped cream.