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.
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.
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.
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."