mini apple and oat strudels

How To Make mini apple and oat strudels

• 
  Step 1
  Soak oats in coconut milk and water in the refrigerator overnight.
• 
  Step 2
  Heat peanut oil in a wok or large pot to 350 degrees, using a thermometer.
• 
  Step 3
  Peel, core, and chop apples into 1/2 inch pieces and place in a small bowl; sprinkle with the juice of the lemon and stir to coat.
• 
  Step 4
  In a 2-quart saucepan on high heat, combine soaked oats, apples with lemon juice, spices, brown sugar, and maple syrup. Bring to a boil, stirring, add salt, and reduce the heat to medium. Cook 10 minutes, uncovered, stirring occasionally.
• 
  Step 5
  Add walnuts and raisins; stir well and continue to cook, covered, on medium heat 5-10 more minutes, stirring occasionally. When apples are tender and oats are cooked, transfer to a bowl to cool slightly.
• 
  Step 6
  With a corner of an eggroll wrapper pointed towards you, place 2 Tablespoons of filling in the middle and spread from side to side, leaving 1 inch on each side.
• 
  Step 7
  Pull up the bottom corner and snugly cover the filling. Bring each side corner over.
• 
  Step 8
  Pat the edges of the remaining top corner with water. Roll to seal, making sure the end is tucked under. Repeat for the remaining egg rolls.
• 
  Step 9
  Cook 3 at a time in heated oil for 1 minute on each side, or until golden and crispy.
• 
  Step 10
  Drain well on paper towels. Repeat with the remaining egg rolls.
• 
  Step 11
  When ready to serve, cut each diagonally and stand one up. Sprinkle with sifted powdered sugar. Serve warm.
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