Dessert Essentials: Apple/Cranberry Eggrolls

Andy Anderson !


These are a fun dessert, or just a nice thing to serve at breakfast or out on the porch on a lazy Spring/Summer afternoon.

I like to serve them to my guests while still nice and warm with a dollop of maple syrup whipped cream. Oh, so yummy.

So, you ready… Let’s get into the kitchen.


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20 Min
20 Min
Stove Top




  • 2 medium
    granny smith apples, cored, peeled, diced
  • 1/4 c
    dried cranberries
  • 2 Tbsp
    sweet butter, unsalted
  • 3 Tbsp
    coconut sugar
  • 3/4 tsp
    ground cinnamon
  • 1 pinch
    ground nutmeg
  • 1 Tbsp
    flour, all-purpose variety
  • 2 tsp
    lemon juice, freshly squeezed

  • 6
    eggroll wrappers
  • 4 Tbsp
    coconut oil

  • 4 Tbsp
    coconut sugar
  • 1 tsp
    ground cinnamon

How to Make Dessert Essentials: Apple/Cranberry Eggrolls


  3. Gather your Ingredients (mise en place).
  4. Add the butter to a sauté pan over medium heat.
  5. When the foaming subsides, add the apples, cranberries, sugar, cinnamon, and nutmeg.
  6. Cook until the apples soften, about 4 – 6 minutes.
  7. Stir in flour and sauté for an addition minute.
  8. Remove the pan from the heat, stir in the lemon juice, and allow to slightly cool, about 10 minutes.
  10. Mix the coconut sugar and the cinnamon together in a shallow dish.
  11. Add the oil to a sauté pan, over medium heat, and allow to heat to 300f (150c).
  12. Chef’s Tip: Just wipe out the pan you used for the apples.
  13. Place an eggroll wrapper in front of you, like a baseball diamond.
  14. Add about a quarter cup of the apple mixture to the center of the wrapper, and brush the edges with some water.
  15. Fold up the bottom.
  16. Fold in the sides.
  17. Tightly roll and wrap, and allow to rest, seam-side down.
  18. Chef’s Note: Finish with the remainder of the apples and eggroll wrappers.
  19. Place into the sauté pan, seam-side down.
  20. Roll back and forth in the coconut oil, until golden brown, about 6 – 8 minutes, per batch.
  21. As soon as you remove them from the oil, roll them in the sugar/cinnamon mixture.
  22. Chef’s Note: Reserve, and repeat for the remaining egg rolls.
  24. Cut in half, on the bias, and serve on a plate while still warm. Enjoy.
  25. Keep the faith, and keep cooking.

Printable Recipe Card

About Dessert Essentials: Apple/Cranberry Eggrolls

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy For Kids

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