Crispy dessert egg rolls filled with warm apple pie filling and served with a caramel dipping sauce.
Summer is finally winding down, and back to school is quickly approaching. August has been unseasonably cooler in North Texas which has been a welcome relief. With all the rain and cooler temps (high 80's - Low 90's) I can't help but to think of fall.
For Texas fall doesn't officially start temperature wise until late October, but apple season begins in August for most parts. We have a pick your own apple orchard, but picking doesn't begin until September, so I will be relying on store bought apples for now. Apples are one of my favorite fruits to bake with, because they're so versatile.
I used my own recipe for apple pie filling, and added Marzetti's® Old Fashioned Caramel Dip as a yummy dipping sauce. I think the addition of the caramel dip took these apple dessert rolls over the top! This recipe is really simple to make. After the apple filling is cooked and cooled then comes the fun part of filling the egg rolls.
All it takes is a little stuffing, tucking, folding and rolling. Use the guide on the back of the egg roll wrappers for step by step directions on filling and rolling.
Once the egg roll wrappers are stuffed you can fry or bake them. I prefer to fry them, but use your own preference. I have including baking instructions in the cook's notes at the end of the recipe.
Look at all that gooey apple goodness! These are the perfect individual sized apple pies.
Don't forget the caramel dipping sauce.
Apple Pie Egg Rolls W/Caramel Dipping Sauce
3 - 4 - apples peeled and chopped
1/3 - cup granulated sugar
2 - tablespoons brown sugar
2 - teaspoon cinnamon
1- tablespoon cornstarch
1/4 - cup water
1/2 - teaspoon vanilla extract
2 - tablespoon butter
10 - 12 - egg roll wrappers
Canola or vegetable oil for frying
Peel and dice the apples small and place in a medium size pot. In a small bowl combine the sugar, brown sugar, cinnamon, and corn starch. Sprinkle over apples; add water, vanilla, and dot with butter.
Cover and bring mixture to a slow boil, turn the heat down to low and simmer until the apples are tender and the mixture starts to thicken up.
Remove from heat and set aside to slightly cool. Lay one egg roll wrapper on a clean surface or cutting board. Place 2 -3 tablespoons of apple filling onto each egg roll wrapper.
Fold bottom corner over filling and then fold side corners and roll (use the back of the package for a guide).
Brush a bit of water on the top corner and sides to seal the wrapper before completely rolling up. Continue with remaining filling and wrappers.
In a large skillet pre heat the oil to 350 degrees. Place the egg rolls flap side down and fry a few at a time turning occasionally until golden brown. Drain on paper towels.
Sprinkle egg rolls with a bit of cinnamon sugar and serve with caramel dipping sauce.
To make the caramel dip easier to drizzle first, place the caramel dip in a microwave safe dish and heat on the defrost setting for 20 - 30 seconds. Drizzle caramel topping over egg rolls before serving or use as a dipping sauce.
Cook's Note: These egg rolls can also be baked instead of fried. Place egg rolls on a greased baking sheet, or use a parchment paper. Bake the egg rolls at 375 degrees for 20-25 minutes until golden brown. Brush on a bit of melted butter or use a butter spray and sprinkle with cinnamon sugar. Serve alone or with caramel dipping sauce.
Recipe yields: 10 - 12 Egg Rolls depending on how much filling is used
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Disclosure: I have been invited to participate in the Marzetti® ambassador program. This post is a sponsored by Marzetti® and products have been provided by them. I have been compensated for my time and efforts in creating this post. All thoughts and opinions stated above are 100% entirely my own.