Serves 6
Directions
- 1Peel and dice all your apples into about 1-inch cubes.
- 2Add 2 to 3 tablespoons of salted butter into a saucepan.
- 3Add your diced apples to the saucepan with the butter.
- 4Add two-thirds of a cup of light brown sugar to the apples.
- 5Add some cinnamon and a tiny bit of nutmeg to the mixture.
- 6Add a couple of tablespoons of water.
- 7Stir the mixture around so nothing burns and keep cooking it until the apples get tender.
- 8Let the mixture boil for about a minute to two minutes.
- 9Add the cornstarch slurry (2 tablespoons of water and 1 tablespoon of cornstarch).
- 10Keep stirring so it doesn't burn, and after a minute or two, the filling will get nice and syrupy.
- 11While waiting for the filling, pour a little bit of oil into a pan, just enough to cover the bottom.
- 12Once the filling is thickened, take it off the heat and let it cool down to thicken up even more.
- 13Take an egg roll wrap, set it with one of the points facing you, and spoon some of the cooled filling into it, avoiding too much liquid.
- 14Fold the sides of the egg roll wrap in until they meet, then fold the bottom up, push it back, and roll.
- 15Put a little egg wash on the corner to seal the egg roll.
- 16Once your oil is about 325 to 350 degrees, drop the egg rolls in seam side down.
- 17After a minute or two, you'll start to see them get brown and crispy up the side, which is when you know it's time to turn them.
- 18Coat the fried egg rolls in cinnamon sugar.
- 19Let them cool down a little bit before eating them to avoid burns.
Ingredients
- 2 cups apples
- 2 tablespoons butter
- 0.66 cup light brown sugar
- cinnamon
- nutmeg
- 2 tablespoons water
- 1 tablespoon cornstarch
- oil
- egg roll wraps
- egg wash
- cinnamon sugar
Equipment
peelerknifecutting boardmeasuring cupsaucepanspatulapantongsplate
Tips
- Let the apple filling cool down before assembling the egg rolls to avoid burning yourself.
- Use tongs when frying the egg rolls to prevent splashing yourself with hot oil.
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