Apple Pie Egg Rolls

Serves 6
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Directions

  1. 1Peel and dice all your apples into about 1-inch cubes.
  2. 2Peel and dice all your apples into about 1-inch cubes.
  3. 3Peel and dice all your apples into about 1-inch cubes.
  4. 4Add 2 to 3 tablespoons of salted butter into a saucepan.
  5. 5Add 2 to 3 tablespoons of salted butter into a saucepan.
  6. 6Add 2 to 3 tablespoons of salted butter into a saucepan.
  7. 7Add your diced apples to the saucepan with the butter.
  8. 8Add your diced apples to the saucepan with the butter.
  9. 9Add your diced apples to the saucepan with the butter.
  10. 10Add two-thirds of a cup of light brown sugar to the apples.
  11. 11Add two-thirds of a cup of light brown sugar to the apples.
  12. 12Add two-thirds of a cup of light brown sugar to the apples.
  13. 13Add some cinnamon and a tiny bit of nutmeg to the mixture.
  14. 14Add some cinnamon and a tiny bit of nutmeg to the mixture.
  15. 15Add some cinnamon and a tiny bit of nutmeg to the mixture.
  16. 16Add a couple of tablespoons of water.
  17. 17Add a couple of tablespoons of water.
  18. 18Add a couple of tablespoons of water.
  19. 19Stir the mixture around so nothing burns and keep cooking it until the apples get tender.
  20. 20Stir the mixture around so nothing burns and keep cooking it until the apples get tender.
  21. 21Stir the mixture around so nothing burns and keep cooking it until the apples get tender.
  22. 22Let the mixture boil for about a minute to two minutes.
  23. 23Let the mixture boil for about a minute to two minutes.
  24. 24Let the mixture boil for about a minute to two minutes.
  25. 25Add the cornstarch slurry (2 tablespoons of water and 1 tablespoon of cornstarch).
  26. 26Add the cornstarch slurry (2 tablespoons of water and 1 tablespoon of cornstarch).
  27. 27Add the cornstarch slurry (2 tablespoons of water and 1 tablespoon of cornstarch).
  28. 28Keep stirring so it doesn't burn, and after a minute or two, the filling will get nice and syrupy.
  29. 29Keep stirring so it doesn't burn, and after a minute or two, the filling will get nice and syrupy.
  30. 30Keep stirring so it doesn't burn, and after a minute or two, the filling will get nice and syrupy.
  31. 31While waiting for the filling, pour a little bit of oil into a pan, just enough to cover the bottom.
  32. 32While waiting for the filling, pour a little bit of oil into a pan, just enough to cover the bottom.
  33. 33While waiting for the filling, pour a little bit of oil into a pan, just enough to cover the bottom.
  34. 34Once the filling is thickened, take it off the heat and let it cool down to thicken up even more.
  35. 35Once the filling is thickened, take it off the heat and let it cool down to thicken up even more.
  36. 36Once the filling is thickened, take it off the heat and let it cool down to thicken up even more.
  37. 37Take 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.
  38. 38Take 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.
  39. 39Take 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.
  40. 40Fold the sides of the egg roll wrap in until they meet, then fold the bottom up, push it back, and roll.
  41. 41Fold the sides of the egg roll wrap in until they meet, then fold the bottom up, push it back, and roll.
  42. 42Fold the sides of the egg roll wrap in until they meet, then fold the bottom up, push it back, and roll.
  43. 43Put a little egg wash on the corner to seal the egg roll.
  44. 44Put a little egg wash on the corner to seal the egg roll.
  45. 45Put a little egg wash on the corner to seal the egg roll.
  46. 46Once your oil is about 325 to 350 degrees, drop the egg rolls in seam side down.
  47. 47Once your oil is about 325 to 350 degrees, drop the egg rolls in seam side down.
  48. 48Once your oil is about 325 to 350 degrees, drop the egg rolls in seam side down.
  49. 49After 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.
  50. 50After 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.
  51. 51After 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.
  52. 52Coat the fried egg rolls in cinnamon sugar.
  53. 53Coat the fried egg rolls in cinnamon sugar.
  54. 54Coat the fried egg rolls in cinnamon sugar.
  55. 55Let them cool down a little bit before eating them to avoid burns.
  56. 56Let them cool down a little bit before eating them to avoid burns.
  57. 57Let them cool down a little bit before eating them to avoid burns.

Ingredients

  • 2 cups apples
  • 2 cups apples
  • 2 cups apples
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 0.66 cup light brown sugar
  • 0.66 cup light brown sugar
  • 0.66 cup light brown sugar
  • cinnamon
  • cinnamon
  • cinnamon
  • nutmeg
  • nutmeg
  • nutmeg
  • 2 tablespoons water
  • 2 tablespoons water
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 1 tablespoon cornstarch
  • 1 tablespoon cornstarch
  • oil
  • oil
  • oil
  • egg roll wraps
  • egg roll wraps
  • egg roll wraps
  • egg wash
  • egg wash
  • egg wash
  • cinnamon sugar
  • cinnamon sugar
  • 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.