Apple Pie Egg Rolls

February 11, 2022

Picture this - Howling Moon's Rebellion Semi-Sweet Craft Cider in one hand, and a mouth-watering, sweet, crunchy Apple Pie Egg Roll in the other! A sweet match made in heaven.

Grab your sweetheart, pour a cold, crisp, juicy cider for yourselves, and get cooking with this 30-minute

treat.

This recipe's prep is easy to break up over a couple days to prep all the components. The caramel sauce can be made in advance and stored in the fridge for up to two weeks. The apple pie filling needs to be cold before rolling into egg rolls and can be made the day before. Rolled apple pie egg rolls can be prepped and kept in the fridge the night before as well. Store them flat with a damp paper towel over top so the wrappers don't dry. 

Recipe created by our in-house Chef, Sonal Singh

Ingredients:

Vanilla Sea Salt Caramel Dipping Sauce

• 1/2 cup sugar
• 2 tbsp unsalted butter
• 1/4 cup whipping cream
• 1/4 tsp vanilla extract
• 1/2 tsp sea salt

Apple Pie Filling & Egg Roll

• 1 medium Granny Smith apple, small dice
• 1 tbsp white sugar
• 1/8 tsp cinnamon powder
• 1 tsp lemon juice
• pinch of salt
• 1/4 cup water
• 1 tbsp caramel sauce
• 13 wonton wrappers
• canola oil
• water
• powdered sugar and cinnamon for dusting

Instructions:

Vanilla Sea Salt Caramel Dipping Sauce

1. Have all of the ingredients ready to go and close to you before starting this recipe. The sauce is very hot and made very quickly.
2. Start by adding the sugar to a very dry pot. Do not use a saucepan or something shallow as the sauce will bubble as the butter and cream are added.
3. On medium-hight heat, start slowly mixing the sugar until it clumps together and then starts to turn golden and into a liquid.  Be careful not to leave this on the stove unattended. 
4. Once the sugar has completely melted into a liquid, add the butter. It should start to bubble so keep the butter and sugar mixing. The caramel should also thicken significantly to a sticky consistency.
5. After the butter has melted, remove the pot from the stove and add in the cream slowly while mixing. This will once again bubble a bit so be very careful. If the cream is cold, the mixture may clump so keep mixing so that sugars dissolve again. 
6. Add in vanilla and sea salt. Allow it to cool before tasting the caramel and adjusting the saltiness to your taste. 
7. Store in a glass container in the fridge until ready to use. Bring to room temperature or reheat on low heat before eating.

Apple Pie Egg Rolls

1. In a sauce add apples, sugar, cinnamon, lemon juice, salt, and water. Bring to a simmer and cook until thickened and apples have softened a bit.
2. Stir in caramel sauce and cook for 1-2 more minutes until slightly thickened. The mixture will thicken more as it cools.
3. Set aside to cool before rolling in egg roll wrappers. 
4. When ready to roll, use your finger to wet all 4 sides of the wonton wrapper.
5. Put about 1/2 tbsp of apple pie filling in the centre and fold like a burrito. Bring opposite corners to the centre and then roll the wrapper while tucking the apple pie filling in. 
6. Place on a plate with a damp paper towel over it as you continue to roll the rest.
7. Save 1 wonton wrapper without filling. Use this as a tester to see if the oil is ready.
8. Heat canola oil to 325F. Drop the wonton wrapper in the oil and it should crisp up instantly- about 3-5 seconds. Remove from the oil and drain on a paper towel.
9. Begin frying the apple pie egg rolls in small batches for about 30 second to 1 minute. Remove from oil when golden brown and drain on a paper towel. 
10. Optional: Dust with powdered sugar and cinnamon. Serve immediately with warm vanilla sea salt caramel sauce.

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