Ingredients
Scale
- 3–4 apples, peeled and chopped
- 2 tbsp. lemon juice
- 1/3 cup (70g) sugar
- 2 tbsp. brown sugar
- 2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1 tbsp. cornstarch
- 1/4 cup (60ml) water
- 1/2 tsp. vanilla extract
- 2 tbsp. butter
- 20–24 egg roll wrappers
- vegetable oil for frying
- cinnamon sugar
- salted caramel sauce
Instructions
- Peel and dice the apples small, place in a medium size pot and mix with the lemon juice so they don’t brown. In a small bowl combine the sugar, brown sugar, cinnamon, and cornstarch. Sprinkle over apples, add water, vanilla extract and the butter in small pieces. Bring to a boil, turn down the heat and let simmer until the apples are tender and the mixture starts to thicken up – for about 10-15 minutes. Remove from heat and let cool down.
- Prepare the egg roll wrappers as needed (normally they have to soak in water for some time). Place small amount of apple filling onto each egg roll wrapper (I used two at a time, so they are more stable) – don’t use too much filling, or the rolls might break during frying. First fold the side closest to you over the filling, then fold the sides over the filling. Roll up to the open end and press a bit so the roll is sealed completely. Continue with the remaining filling and egg roll wrappers until all is used.
- In a high pot heat up the oil to 350°F (175°C). Place the egg rolls with a ladle in the oil and fry a few at a time until golden brown – turn occasionally so they brown evenly. Drain on paper towels and sprinkle with some cinnamon sugar. Be careful – the filling is very hot! Serve with salted caramel sauce.
Notes
- Enjoy frying!