Baked Apple Pie Egg Rolls
By á-24350
Think of grandma's apple pie, the aroma, the perfect flaky crust. Now imagine it as an egg roll, with sweetened whipped cream to dip it in.
- 12
- 20 mins
Ingredients
- SWEETENED WHIP CREAM DIP:
- 1 granny smith apple, peeled and chopped
- 1 gala apple, peeled and chopped
- Juice of 1 lemon
- 1/3 cup sugar
- 4 tablespoons flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon allspice
- 1/8 teaspoon salt
- 16 egg roll wrappers
- 1 egg lightly beaten
- 3/4 cup heavy whipping cream
- 1/4 cup sugar
- 2 teaspoons vanilla
- Cinnamon, for garnish
Preparation
Step 1
Preheat oven to 375°F.
Add apples to a medium bowl. Add remaining filling ingredients to bowl and stir together until well combined. Allow mixture to sit for about 10 minutes.
Place one egg roll wrapper onto a clean surface. Using a clean finger or pastry brush, brush edges of the egg roll wrapper with egg wash.
Spread 2-3 tablespoons of the filling across one side of the prepared egg roll wrapper. Be careful not to to over-stuff the wrapper.
Fold the sides over and brush with egg wash. Carefully roll filling tightly in the wrapper and press gently to seal.
Place onto a baking sheet lined with parchment and coat with a thin layer of cooking spray. Repeat until all the filling and wrappers have been used.
SWEETENED WHIPPED CREAM:
Place cream in a mixing bowl and whip with a hand mixer, on medium-high speed. As the mixture thickens, slowly add sugar until fully incorporated. Add vanilla. Whip until stiff peaks form. I sprinkled a little cinnamon on top as well.
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