INGREDIENTS :
2 apples, 1 granny smith and 1 gala (about 2 heaping cups worth)
1 lemon, juiced
⅓ cup sugar
4 Tablespoons flour
2 teaspoons ground cinnamon
¼ teaspoon all spice
⅛ teaspoon salt
16 egg roll wrappers
1 egg, lightly beaten
SWEETENED WHIPPED CREAM DIP
¾ cup heavy whipping cream
¼ cup sugar
2 teaspoons vanilla
cinnamon, to sprinkle on top
2 apples, 1 granny smith and 1 gala (about 2 heaping cups worth)
1 lemon, juiced
⅓ cup sugar
4 Tablespoons flour
2 teaspoons ground cinnamon
¼ teaspoon all spice
⅛ teaspoon salt
16 egg roll wrappers
1 egg, lightly beaten
SWEETENED WHIPPED CREAM DIP
¾ cup heavy whipping cream
¼ cup sugar
2 teaspoons vanilla
cinnamon, to sprinkle on top
INSTRUCTIONS :
Preheat oven to 375 degrees F
Peel and chop up apples. Put chopped apples in a medium bowl and add remaining filling ingredients to bowl and stir together until well combined. Allow mixture to sit for about 10 minutes.
Place one egg roll wrapper onto a clean surface. Using a clean finger, brush edges of the egg roll wrapper with egg wash.
Spread 2-3 tablespoons of the filling across one side of the prepared egg roll wrapper. You do not want to over stuff these.
Fold the sides over and brush with egg wash. Carefully roll filling tightly in the wrapper and press gently to seal.
Place onto a baking sheet lined with parchment and coat with a thin layer of cooking spray. Repeat until all the filling and wrappers have been used.
Bake egg rolls for 20 to 25 minutes or until golden brown and crisp. During the last 5 minutes of cook time, pull out and brush with a little melted butter and sprinkle cinnamon and sugar on top. Put back in oven for remaining 5 minutes. Serve immediately with sweetened whipped cream.
TO MAKE SWEETENED WHIPPED CREAM:
In a medium mixing bowl, beat cream until it starts to thicken. As the mixture thickens, slowly add sugar until fully incorporated. Add vanilla and whip until stiff peaks form. I sprinkled a little cinnamon on top as well.
Preheat oven to 375 degrees F
Peel and chop up apples. Put chopped apples in a medium bowl and add remaining filling ingredients to bowl and stir together until well combined. Allow mixture to sit for about 10 minutes.
Place one egg roll wrapper onto a clean surface. Using a clean finger, brush edges of the egg roll wrapper with egg wash.
Spread 2-3 tablespoons of the filling across one side of the prepared egg roll wrapper. You do not want to over stuff these.
Fold the sides over and brush with egg wash. Carefully roll filling tightly in the wrapper and press gently to seal.
Place onto a baking sheet lined with parchment and coat with a thin layer of cooking spray. Repeat until all the filling and wrappers have been used.
Bake egg rolls for 20 to 25 minutes or until golden brown and crisp. During the last 5 minutes of cook time, pull out and brush with a little melted butter and sprinkle cinnamon and sugar on top. Put back in oven for remaining 5 minutes. Serve immediately with sweetened whipped cream.
TO MAKE SWEETENED WHIPPED CREAM:
In a medium mixing bowl, beat cream until it starts to thicken. As the mixture thickens, slowly add sugar until fully incorporated. Add vanilla and whip until stiff peaks form. I sprinkled a little cinnamon on top as well.
