Caramel-Apple Egg Rolls

Total Time:
45 min
Prep:
15 min
Inactive:
15 min
Cook:
15 min

Yield:
12 egg rolls
Level:
Intermediate

CATEGORIES
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
  • Pinch ground cloves
  • 1 heaping tablespoon finely diced candied ginger
  • 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 F. (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 F) 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.

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    Recipe courtesy of Robert Irvine