Way back in 2011 I posted “Dessert Egg Rolls” which became on of my most popular desserts. I hope these apple pie egg rolls will be a big hit too. I made them individually so they are always hot and crisp. Paired with salted caramel sauce to dip or drizzle over top makes them even more delectable. It’s apple season and you’ll find an abundance of apples to choose from this time of year. My favorite cooked apple pie filling made up approximately 12 egg rolls. Using cooked pie filling allows you to keep any unused filling in the refrigerator and cook the egg rolls up fresh. They are easy to roll and pan fry in just a few minutes. Hope you enjoy these egg rolls as much as we did!
I’m making my favorite apple pie filling that I used for “Caramel Apple Pie with a Toffee Crumble”. Feel free to use your own favorite recipe. Egg rolls do not cook long enough for a fresh pie filling so make sure to cook the apples first. You’ll need 6 cups of peeled and sliced apples. Pour lemon juice and vanilla extract over the apples and stir. Here’s the link to make your own “Salted Caramel Sauce”.
Combine brown sugar, white sugar, flour, salt, cinnamon and nutmeg in another bowl. Set aside
Melt 4 tablespoons of butter in a large skillet over medium heat. Add the apple mix and cook 7 – 8 minutes or until the apples soften. Don’t overcook the apples or they may become mushy.
Toss in the dry mix and stir to combine. Let cool completely.
Take your egg roll wrapper and set on a clean work surface. Add a heaping spoonful of apple pie filling to the bottom portion of the diamond shape.
Take a little water and run along the edges with your fingers to seal the egg roll.
Wrap the bottom around the pie filling and fold in the sides.
Continue to roll upwards until you have a sealed egg roll. I’m only making 3 tonight. Refrigerate the remaining pie filling and wrappers until time to make more.
Heat a skillet with just enough canola oil to coat the bottom of the pan. When the oil is hot, set the egg rolls into the pan and let crisp 2 minutes or so until browned on the bottom.
Turn the egg rolls to crisp on on all sides. Place egg rolls on a paper towel to drain any excess oil.
Dip egg roll in salted caramel sauce or drizzle over top. Either way is yummy!
Apple Pie Egg Rolls with Salted Caramel Sauce
6 cups Apples, peeled, cored and sliced thin (I used Honey Crisp Apples)
1/2 cup Brown Sugar, kpacked
1/2 cup White Sugar
1/4 cup Flour
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 tablespoon Lemon Juice
1 teaspoon Vanilla Extract
4 tablespoons Butter
10 – 12 Egg Roll Wrappers
Salted Caramel Sauce, recipe follows
Peel, core and slice apples. Sprinkle lemon juice and vanilla extract over the apples and stir. Combine brown sugar, white sugar, flour, salt, cinnamon and nutmeg in another bowl. Set aside.
Melt 4 tablespoons of butter in a large skillet over medium heat. Add the apple mix and cook 7 – 8 minutes or until the apples soften. (Don’t cook too long as they may become mushy.) Add in the dry ingredients and stir until well combined and sugars are melted. Let pie filling cool completely.
Place an egg roll wrapper on a flat dry surface with one corner toward you like a diamond shape. Use your finger to run water around the 4 edges of the wrapper. Add a big heaping spoonful of the filling in the center of the wrapper and begin rolling the corner upward. Wrap around the filling, fold in the side corners to seal the edges and continue rolling to seal the top edge.
Heat just enough canola oil to coat the bottom of a skillet over medium high heat. Pan fry egg rolls on all sides turning often until the egg rolls are browned and crisp on all sides. Drain on paper towels.
Use salted caramel sauce for dipping or drizzling over top of egg rolls.
Makes 10 – 12 egg rolls.
1 cup Sugar
1/4 cup Water
3/4 cup Heavy Cream
4 tablespoons Unsalted Butter
1 teaspoon Grey Sea Salt
In a heavy bottomed saucepan, combine sugar and water over medium low heat until the sugar dissolves. Bring to a boil without stirring, increase the heat to just above medium and boil 5 – 7 minutes or until mixture becomes a dark amber color.
Remove the sugar mixture from heat and carefully whisk in the heavy cream slowly, as the mixture will bubble. Stir in the salt and butter. Pour into a glass jar to cool. Refrigerate up to 2 weeks. Reheat sauce before serving.
Makes 1 pint