Apple Pie Eggrolls

I always look forward to Autumn, when the weather gets cooler, I can get out my boots, throw on some flannel, and enjoy all my favorite fall activities. At the top of my list of fall activities is apple picking – I’ve gone every fall since I can remember. I try to go in early September before most orchards get crowded, and while Honeycrisps are still available for picking. I like Honeycrisps because they are excellent when baked, and just as delicious when raw.

So, a couple of weekends ago, I packed up the apple of my eye, Scarlett, and we made the trip to County Line Orchard in Hobart, Indiana for some fall fun.

Inevitably, I pick far too many apples for my household to consume and am always looking for new ways to enjoy what I’ve picked.

I’ve made a copycat of the Original House of Pancakes baked apple pancake, Apple Whiskey Bread, Apple Upside Down Cake, Apple-Bacon-Caramel Croissant Bread Pudding, Apple Cider Donut Bundt Cake, and I’ve even incorporated apples into a grilled cheese sandwich and soup combo.

While all of those have been delicious, they involve a little more time than I have right now with a 6-month-old. I needed something that I could make and devour in about 30 minutes or less. I didn’t have time to bake an apple pie, but I did have time to make a handheld portable version - Apple Pie Eggrolls.

Eggrolls are typically savory, so this is a fun twist and is bound to be a hit among adults and kids alike!

Apple Pie Eggrolls

Scroll down for a printable version of this recipe

Serves: 8

Prep time: 25 minutes

Cook time: 5 minutes

Total time: 30 minutes

2 Tablespoons butter

4 medium apples, peeled and chopped into 1-inch pieces

2 Tablespoons lemon juice

1/3 cup of granulated sugar

1/4 cup brown sugar

2 teaspoons cinnamon

Pinch of salt

1 Tablespoon vanilla bean paste

1.5 Tablespoons cornstarch

1/4 cup whiskey (can substitute water)

8 eggroll wrappers

2 cups of vegetable oil

2 Tablespoons water

Powdered sugar, for garnish

1. Add butter to a medium saucepan over medium heat, until melted.

2. Add apples, lemon juice, granulated sugar, brown sugar, cinnamon, salt, and vanilla bean paste.

3. Sauté for 5 minutes until the apples begin to soften.

4. In a small bowl, dissolve cornstarch in whiskey.

5. Add the cornstarch mixture to the apple mixture and allow it to come to a boil and thicken, about 2-3 minutes.

6. Let the apple mixture cool for 10 minutes.

7. While the apple mixture cools, heat the vegetable oil, about 2 inches deep in a deep frying pan. The oil should be about 370 degrees F.

8. Roll the eggrolls by placing the eggroll wrapper in front of you, like a diamond. Dip your finger into the water, and wet all 4 edges of the wrapper.

9. Add 2-3 tablespoons of the apple mixture, to the bottom of the diamond, about 1 inch from the bottom corner.

11. Fry the eggrolls (rolling or turning as needed), seam side down, until golden brown and crispy all over, about 3 minutes. Let any excess oil drain off by placing the eggrolls on a cooling rack or paper towel. Be sure not to overcrowd your pan (a few batches worked well for me)

If you’re into all things apple like I am, I hope you’ll join us for the 36^th Annual Apple Fest hosted by the Lincoln Square Ravenswood Chamber of Commerce. We’re getting ready to bake 600 of our famous Apple Pies in cast iron skillets. With 8 apples in every pie, and 8 slices per pie, there’s an entire apple in every slice! Apple Fest runs 9am to 6pm Saturday, September 30 and Sunday, October 1. We’ll be selling pie by the slice, and Right Bee Cider hard apple cider – perfect together!

If you can’t make it to Apple Fest, don’t fret, a Chopping Block Apple Pie can still be yours. Leave the work to us, and order your Thanksgiving Apple Pie now! You can pick up on the Tuesday or Wednesday before Thanksgiving. And if you still have room for more apples, join us for Autumn Apple Feast on the Patio on Friday, October 6 at 6pm or Saturday, October 28 at 6pm.

Yield: 8

Author: Kate Augustin

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Apple Pie Eggrolls

Prep time: 25 MinCook time: 5 MinTotal time: 30 Min

Ingredients

• 2 Tablespoons butter
• 4 medium apples, peeled and chopped into 1-inch pieces
• 2 Tablespoons lemon juice
• 1/3 cup of granulated sugar
• 1/4 cup brown sugar
• 2 teaspoons cinnamon
• Pinch of salt
• 1 Tablespoon vanilla bean paste
• 1.5 Tablespoons cornstarch
• 1/4 cup whiskey (can substitute water)
• 8 eggroll wrappers
• 2 cups of vegetable oil
• 2 Tablespoons water
• Powdered sugar, for garnish

Instructions

1. Add butter to a medium saucepan over medium heat, until melted.
2. Add apples, lemon juice, granulated sugar, brown sugar, cinnamon, salt, and vanilla bean paste.
3. Sauté for 5 minutes until the apples begin to soften.
4. In a small bowl, dissolve cornstarch in whiskey.
5. Add the cornstarch mixture to the apple mixture and allow it to come to a boil and thicken, about 2-3 minutes.
6. Let the apple mixture cool for 10 minutes.
7. While the apple mixture cools, heat the vegetable oil, about 2 inches deep in a deep frying pan. The oil should be about 370 degrees F.
8. Roll the eggrolls by placing the eggroll wrapper in front of you, like a diamond. Dip your finger into the water, and wet all 4 edges of the wrapper.
9. Add 2-3 tablespoons of the apple mixture, to the bottom of the diamond, about 1 inch from the bottom corner.
10. Fold the bottom corner to the middle, tuck in the left and right corners, and complete your roll to the last corner. Repeat with the remaining filling and wrappers.
11. Fry the eggrolls (rolling or turning as needed), seam side down, until golden brown and crispy all over, about 3 minutes. Let any excess oil drain off by placing the eggrolls on a cooling rack or paper towel. Be sure not to overcrowd your pan (a few batches worked well for me)
12. Cut the eggrolls in half, on the bias (at an angle), and dust with powdered sugar. You can serve with vanilla ice cream, whipped cream, or your favorite caramel sauce.

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