Caramel-Apple Egg Rolls

Caramel-Apple Egg Rolls
Caramel-Apple Egg Rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • APPLE FILLING:

  • 3

    Granny Smith apples peeled, cored, and cut into small dice

  • 2/3

    cup sugar

  • 1/3

    cup bourbon

  • 2

    tablespoons unsalted butter

  • 1

    teaspoon pure vanilla extract

  • 1

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground allspice

  • 1/2

    teaspoon ground nutmeg

  • 1

    pinch ground cloves

  • 1

    tablespoon finely-diced candied ginger - (heaping)

  • EGG ROLLS:

  • 12

    lumpia wrappers (available at Asian markets)

  • 1

    egg beaten with

  • 1

    tablespoon cold water

  • Vegetable oil for deep-frying

  • 2/3

    cup powdered sugar

  • 1

    quart vanilla ice cream as accompaniment

Directions

To prepare the Filling: Toss the apples with about 1 tablespoon of the sugar and set aside. Place the remaining sugar in a large saute pan over high heat and cook, without stirring, until the sugar starts to caramelize and turns golden brown, 3 to 4 minutes (it happens fast, so don't leave the stove). Add the apples and toss to coat with the sugar. Remove the pan from the heat, add the bourbon, and then place it back over the heat. (The bourbon can flame up, so be very careful.) Bring the bourbon to a boil, add the butter, vanilla extract, cinnamon, allspice, nutmeg, and cloves, and cook over high heat until the apples are tender, about 4 minutes. Transfer the mixture to a large bowl and let cool until tepid. Add the candied ginger and mix well. To prepare the Egg Rolls: Place 1 lumpia wrapper on a flat surface, with a corner pointing toward you (as you look down on it, the wrapper should be a diamond shape). Place a heaping tablespoon of the filling on the wrapper about 1/2-inch from the corner closest to you, and then fold the corner over the filling. Fold the side corners over the filling, then roll to the opposite corner to form a cylinder. Brush the edge of the wrapper with the beaten egg to seal. Continue with the remaining wrappers and filling. Heat about 4 inches of vegetable oil in a large saucepan over high heat until it reaches 350 degrees. (You can check the temperature with a candy thermometer, or place a piece of bread in the oil; if it turns brown in about 40 seconds the oil should be at about 350 degrees.) Add as many egg rolls as will fit without overcrowding, and fry until golden brown, 1 to 2 minutes. Drain on paper towels. Let cool for 3 to 4 minutes, then dust with powdered sugar. Continue with the remaining egg rolls. Serve warm or at room temperature with vanilla ice cream. This recipe yields 12 egg rolls.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: