By Chef Jessica Hallam
Photos By Steve Smede
SUMMER IS FLYING BY! If yours is anything like mine, it’s filled with fun activities with friends and family. One thing I love to bring to any Fourth of July Barbeque is some form of Apple Pie. Our newest version is Apple Pie Egg Rolls. I’m not usually a fan of cooked fruit, but with the crispy shell and rich, spiced flavor, these have been a game-changer for me!
Filling Ingredients:• 3 Honeycrisp apples, peeled and diced into small pieces • 1/4 c. brown sugar • 1 tbsp. lemon juice • 1 tsp. vanilla extract • 1 1/2 tsp. apple pie spice • 1 1/2 tbsp. cornstarchOther ingredients:
• 1 pkg. egg roll wrappers
• 1 qt. vegetable oil for frying
• 1/2 c. cinnamon sugar
• Whipped cream and caramel sauce for dipping
Instructions:
1. In a small saucepan set over medium high heat, combine apples, lemon juice, apple pie spice and brown sugar. Cook the apples for 3 to 5 minutes to soften them up.
2. Next, combine 2 tbsp. water with cornstarch in a small bowl and whisk until dissolved. Add cornstarch mixture to apples. Bring to a boil, then reduce to a simmer. Cook for about 5 minutes. The mixture should be thick and apples should be soft.
3. Remove apple mixture from heat and place in a new bowl. Let cool.
4. Once the apple mixture has cooled completely, arrange the egg roll wrappers so that one of the corners is pointed towards you. Then portion about 3 tbsp. of mixture onto the wrapper. Beginning at the bottom of the wrapper, roll the egg roll up while folding the edges inward. Wet your fingertips and run them around the edges to seal the rolls shut.
5. Place oil in a heavy bottom pot or Dutch oven. Heat the oil to 350 degrees. Place rolls in 3 to 4 at a time, depending on the size of your pan. Cook until evenly golden brown, then remove from oil onto a paper towel-lined plate. After a minute or two, roll each in cinnamon sugar mixture.
6. Serve immediately with whipped cream and caramel sauce, if desired.