Ingrédients pour Apple Egg Rolls
- 2 medium Granny Smith apples (approximately 1 1/2 cups chopped)
- 2 tablespoons unsalted butter
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 12 egg roll wrappers
- 1 inch vegetable oil for frying
- powdered sugar for dusting
- water, as needed for sealing
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Comment préparer Apple Egg Rolls
- Peel, core, and chop 2 medium apples into 1/2-inch pieces. You should have approximately 1 1/2 cups of chopped apples.
- Melt 2 tablespoons of unsalted butter in a large sauté pan over medium heat.
- Add 1/4 cup of packed light brown sugar and 1 teaspoon of ground cinnamon to the melted butter.
- Stir the brown sugar and cinnamon together until well combined.
- Add the chopped apples to the pan and sauté for 5-7 minutes, stirring occasionally, until the apples begin to soften and release their juices.
- Remove the pan from the heat and let the apple mixture cool slightly.
- Lay out 12 egg roll wrappers on a clean surface. Place approximately 2 tablespoons of the apple mixture in the center of each wrapper.
- Fold the bottom corner of the wrapper over the filling, then fold in the side corners. Brush the top corner with a little water to help seal, then roll tightly to the top.
- Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat (about 350°F).
- Carefully place the egg rolls in the hot oil, a few at a time, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove the egg rolls from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Dust generously with powdered sugar and serve immediately while warm and crispy.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
28g
Fat
6g
Carbs
9g
