I love Apple Pie, however I do not feel like rolling out pie crust every the time! So why not find a short cut? Like an egg roll wrappers!These wrappers are so versatile and can make anything savory or sweet.
Let me show you how I make apple pie in less than 30 minutes without the rolling-pin or the headache. This recipe is so delicious and I am almost fewer calories than the actual pie!
What You Will Need:
10-12 Egg Roll Wrappers
2 Chopped and Peeled Apples (Granny Smith and Fuji Delicious)
2 Tbsp of Corn Starch
2 Tbsp of Flour
2 Tbsp White Sugar
2 Tbsp Brown Sugar
2 Tbsp of Whiskey
1 Tbsp of Vanilla Extract
1/8 Tsp of Cinnamon
1/8 Tsp of Nutmeg
1/8 Tsp of Salt
2 Tbsp of Lemon Juice
1/4 Cup of Apple Cider
1 Cup of Water and Pastry Brush
2 Tbsp of Butter
Topping:
Cinnamon and Sugar. Equal parts.
Prep:
In a large bowl, add the peeled apples and sprinkle lemon juice over top. The lemon juice will keep the apples from browning. Then add corn starch, flour, white sugar, cinnamon, nutmeg, vanilla extract and salt. Mix to combine. Stir until well combined.
Cooking the filling:
In a skillet on medium low heat add butter. Once melted, add the apples and cook for 3 minutes. Then add whiskey and juice. Stir until combine. The sauce will thicken and the apples will be firm yet soft. If the filling is a little thick add a little water or juice. Remove from the heat and sit to the aside to cool. Put the filling in the fridge for about 30 minutes.
Wrapping:
In a small bowl add water. Remove one egg roll wrapper from the package. Place the wrapper down diagonal. Place 2 Tbsp of cooled filling in the middle of the wrapper. Do not over fill.
Pull the corner from behind over the filling and tuck tightly. Take the left over sides and bring them into the center fold. Continue to roll and wet the seam then roll shut. Sit seam side down. Repeat until filling is gone. Sit in the fridge until ready to cook.
Baking/Frying the Rolls:
Pre-heat the Oven to 425 F. Then beat one egg with a tablespoon of half and half until incorporated. Then with a pastry brush, spread the mixture on the tops of the rolls. Bake in the oven for 15-18 minutes until golden brown. Turning occasionally to ensure even browning.
Remove from the oven and rolls them in the cinnamon sugar mix while hot. Allow at least 5 minutes of cooling prior to cutting and serving.
Pre-heat the Fryer to 350F with canola oil or any high temp oil. Then drop two or 3 at a time. Fry the egg roll until golden brown. Which is about 5 minutes. Do not over crowd the fryer or the rolls will not be crispy. They will be soggy and oily.
Remove from the oil and toss in cinnamon sugar. Allow at least 5 minutes of cooling prior to cutting and serving.
Serve:
Slice the rolls on a diagonal and scoop some vanilla ice cream. Top with some caramel and enjoy.
Happy Cooking!
Chef J. Delawcious
Watch the full tutorial:
https://youtu.be/FUYPevMRA0I
