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fried or bkd apple pie rolls w/ caramel sauce

smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

I have been making mini apple pies with crescent dough for a few years but recently I had left over a package of egg rolls after making egg rolls for an appetizer and my daughter said, " why don't we try filling these w/ apple pie mixings?" I thought it was a great idea and they came out so good, much better than the crescent dough ones. Most people liked them fried, but I liked them baked. Either way, w/ the caramel sauce, It's a scary good dessert for the Fall season.

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yield 12 serving(s)
prep time 25 Min
cook time 20 Min
method Bake

Ingredients For fried or bkd apple pie rolls w/ caramel sauce

  • 4 lg
    apples, i used granny smith, peeled, cored and diced
  • 1/3 c
    sugar
  • 2 Tbsp
    light brown sugar
  • 2 tsp
    ground cinnamon
  • 1/2 tsp
    nutmeg
  • 1 Tbsp
    cornstarch
  • 1/4 c
    water
  • 1/2 tsp
    vanilla
  • 2 Tbsp
    butter
  • oil, if frying
  • 1 tsp
    ground cinnamon, mixed w/ 3 tbsp sugar, for sprinkling top
  • 1 pkg
    ( 12 count,) eggroll wrappers
  • 1 pkg
    caramel dipping sauce, ( i used marzeti.)

How To Make fried or bkd apple pie rolls w/ caramel sauce

  • 1
    Place diced apples in a medium sized pot. Mix 1/3 cup sugar, 2 tbsp cinnamon, nutmeg, brown sugar and cornstarch. Sprinkle over apples. Add the water and vanilla. Dot with butter. Cover and bring to a boil.
  • 2
    Reduce heat to low to simmer until apples are tender. Remove pot from heat and let cool. Heat oven to 375 if baking and lightly spray a cooking sheet w/ cooking spray. If frying, fill pot w/ oil, about 1-2 cups.
  • 3
    In a small bowl, mix together remaining cinnamon and sugar, set aside. On a clean work surface, unroll 1 egg roll wrapper and place 2-3 tbsp of cooled apple filling onto egg roll. Fold bottom corner over filling. Fold side corners and roll. Brush edges w/ a little water and roll a little tight, seal edges. ( the egg roll wrapper pkg should show you how to properly roll them.) Continue rolling the remaining rolls w/ the filling and place them on the cooking sheet. Brush w/ a little melted butter and bake about 20 minutes or until browned. Sprinkle w/ reserved sugar/cinnamon mix. To fry, heat oil until a drop of water sprinkled into oil sizzles. Fry a couple of egg rolls at a time, ( do not over crowd,) until crispy and light brown. Place on paper towels, sprinkle w/ sugar/cinnamon mix. I usually heat the caramel sauce in a microwave safe bowl until very warm but not boiling hot. Serve the sauce along side the egg rolls and listen to the "MMMM's."
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