I hope everyone had a great Mother’s Day and got to spend some quality time with their mom or their kids. Sunday for me was brunch with my family, hanging out at the casino (one of my mom’s favorite activities!), and then an amazing dinner. I crocheted my mom a pair of socks and made her a batch of cookies from Crazy for Crust posted last week – Triple Chocolate Oreo Cookies. These cookies are incredible! If you’re looking for an indulgent treat or want to make someone special a great cookie, I can’t recommend this recipe enough. On another good note, Josh put together a new About page with some pictures of us. If you have a minute, be sure to check it out.
It’s a little strange to be posting a second apple pie inspired recipe, because I’m not really an apple pie kind of girl. Gooey fruit is just not normally my thing, but there is something just so comforting about apple pie. I took some inspiration from my cheesecake rangoons, which are my most popular recipe to date, and rolled a slimmed up apple pie filling into egg roll wrappers. Once the rolls were done and I’d devoured one or two, I decided to step it up a notch and make an icing dipping sauce. Best decision of the day!
These rolls would make a great snack at a casual party or dessert at a dinner party. Personally, I threw the leftovers in the freezer so when I have surprise company, I can pop a few in the oven and have something tasty, fast. The icing comes together in no time and is easily cut in half if you don’t need all of it at once. I have never been able to find gluten free or vegan egg rolls wrappers. If you have pasta sheets, those would work just the same. If anyone knows of a gluten free or vegan brand, please let me know so I can share with everyone else.
3 large apples (I used Granny Smith) or 4 – 5 small ones
½ c brown sugar
1 tbsp cornstarch
½ tbsp cinnamon
15 – 20 egg roll wrappers
1⅓ c powdered sugar
3 tbsp milk (I used unsweetened almond)
splash of vanilla extract
¼ – ½ tsp cinnamon, to taste
2 – 3 tbsp sugar
Preheat the oven to 425°F. Line baking sheets with parchment paper or spritz with nonstick spray.
Peel apples and slice into thin pieces. Place in a large bowl.
In a small bowl, mix sugar, cornstarch and cinnamon until well combined.
Sprinkle the cinnamon mixture over the apples and stir until the apples are evenly coated.
Following the instructions on the egg roll wrapper packaging, distribute the apples among the wrappers and roll them up. It’s important to rub a little water along the edges of the wrapper to get a good seal.
Place the rolls seem side down on the prepared baking sheets. Spritz the top with nonstick spray (to encourage browning) and sprinkle with sugar (about 2 – 3 tbsp total).
Bake for 15 – 18 minutes. If you want the tops a little darker, switch to broil (high or 500°F) for a minute or two, but watch closely not to burn.
While the rolls are baking, whisk together the powdered sugar, milk, vanilla, and cinnamon. Start with the ¼ tsp and add more, if desired. I liked mine extra cinnamon-y.
Serve warm, either drizzling with sauce or dipping.
Egg roll wrappers are slightly larger than wonton – if only wonton wrappers are available, this will make twice as many mini egg rolls. The number of egg rolls this will make varies based on how full you stuff your egg rolls. Be careful of tearing if you over stuff. Nutritional info assumes 18 rolls and includes icing.