The apple crisp egg rolls are the perfect fried dessert with tender apples in the center wrapped in a crunchy egg roll shell.
These delicious pockets of apple crisp were created after I had some left over egg roll wrappers from my sort of lumpia the night before. I normally bake my lumpia, but these guys were fried and so delicious. Have you ever just craved some fried food? Yeah, that's me about once or twice a month. My last episode was this weekend with jalapeno poppers. What's a girl to do other than indulge a little?
Anyway! I know they sell lumpia wrappers, but I have easy access to the egg roll wrappers so that's what I use. In all fairness, we mostly just go grocery shopping at Walmart.
My soon to be four-year-old *sad face* is my guinea pig. If he's reaching for seconds or thirds, I know that recipe deserves a gold star. This boy is incredibly picky. What kid refuses to eat mac and cheese? My kid, of course!
He was "sneaking" them as soon as they cooled down enough to handle. He's not nearly as sneaky as he thinks he is, but so adorable I let him think he is.
Apple Crisp Egg Rolls
- In a saucepan over medium heat, add the diced apples and butter. Let it cook until the apples are just tender. It will take about 6 - 7 minutes. Stir occasionally.
- In a small mixing bowl, add in the brown sugar, cinnamon, and cornstarch. Whisk until combined.
- Add the sugar mixture in with the apples once they are tender. Whisk to combined. Let the mixture come to a boil and let it boil until it thickens about 1 minute. Remove from the heat and let cool.
- While the apple filling is cooling, prepare the crisp topping.
- In a medium bowl, add the cold butter, brown sugar, flour and oats. Using two forks or a pastry cutter, cut the butter in until it's pea sized.
- Lay your egg roll wrapper flat.
- Fill a small bowl with 3 T of water. Dip your finger in the water and and run it around all sides of the wrapper.
- Add about 2 T. of apple filling and 2 T. crisp topping to the wrapper. I normally run it in a straight line from one corner to the other leaving an inch and half from the corners for folding. You can put a little more or a little less depend on how full your wrapper is. You don't want to overfill them and have them explode in the hot oil.
- Start at the corner in the middle of the filling and pull it over the filling and tuck it in. Add a little water to the two corners that are on either side of the filling. Place them on top of the wrapper. These will become the ends. Roll the filling tight and be sure the last corner sticks down. If it doesn't add a small amount of water and press it down. It should seal. Repeat with the other 5 egg rolls.
- Add the vegetable oil to large saucepan. Let it heat to 375. Use a candy thermometer to keep track of the temperature.
- Add 2 egg rolls at a time. Let them cook about 3 minutes on either side or until golden brown. Remove from the oil and place on a plate lined with paper towels. Repeat with the over 4 egg rolls. Serve while warm.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
These apple crisp egg rolls would be amazing with some caramel dip! So, when you give these a try, you must get some caramel dip to go with it.