Apple Cream Cheese Egg Rolls
Servings: 12
Calories:
Ingredients
- 2 Granny Smith apples, peel, core and chop into small chunks (about 4 cups)
- 1½ cups water
- ¾ cups sugar
- ¼ cup cornstarch
- 1 tsp cinnamon
- 1 tbsp lemon juice
For The Cream Cheese Filling
- 8 oz cream cheese, room temperature
- ⅓ cup sugar
- 1 tbsp lemon juice
- 1 tsp vanilla
- 12 egg roll wrappers
- 2 cups vegetable oil
- ¼ cup powdered sugar, for dusting
Instructions
For The Apple Cinnamon Filling
- In a medium saucepan, over low heat, bring water, cornstarch, sugar, cinnamon and lemon juice to a boil, stirring constantly.
- Continue stirring for 3-4 minutes until sauce thickens up.
- Once sauce has thickened, add chopped apples, stir and let simmer for 8-10 minutes, stirring occasionally.
For The Cream Cheese Filling
- In a medium bowl, beat cream cheese until fluffy, about 2-3 minutes.
- Add sugar, vanilla and lemon juice. Beat for an additional 2 minutes.
Assembling The Egg Rolls
- Add 1-2 heaping tablespoon of cream cheese filling in the center of the egg roll wrapper followed by a heaping 1-2 heaping tablespoons of apple cinnamon mixture.
- Using your fingers, dip into water and rub water along the edges of the wrapper. This will help seal the egg rolls.
- Fold outside edges inward over the filling and then roll the front edge up over the filling and towards the back.
- Heat oil in a cast iron skillet or frying pan to 375°.
- Place a few egg rolls at a time in pan and fry until golden brown on both sides.
- Remove from pan and place on a plate lined with paper towels.
- Sprinkle with powdered sugar and enjoy.