Ingredients
Method
Prepare the Apple Filling:
- In a medium saucepan over medium-high heat, combine diced apples, lemon juice, cinnamon, and sugar.
- In a small bowl, mix cornstarch with ⅓ cup water until smooth. Add this mixture to the apples and stir well.
Cook the Filling:
- Bring the apple mixture to a boil, then reduce the heat to low. Cover and simmer for about 5 minutes, stirring occasionally, until the apples are tender and the mixture thickens.
- Remove from heat, stir in vanilla extract, and let the filling cool completely.
Assemble the Egg Rolls:
- Place an egg roll wrapper on a clean surface with one corner pointing toward you.
- Spoon about ¼ cup of the cooled apple filling onto the lower third of the wrapper.
- Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Use a dab of water to seal the edges. Repeat with remaining wrappers and filling.
Heat the Oil:
- In a heavy-bottomed pot, heat about 4 inches of vegetable oil to 360°F. Use a thermometer to maintain the temperature.
Fry the Egg Rolls:
- Fry the egg rolls in small batches, turning occasionally, for 2-3 minutes or until golden brown.
- Remove with a slotted spoon and drain on a paper towel-lined plate.
Serve:
- Serve the egg rolls warm with your choice of whipped cream, caramel sauce, or a dusting of powdered sugar.