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
Nonstick spray
2 – 3 tbsp sugar
Instructions
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.
Notes
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.