Dessert
Fried Apple Pie Rolls
Browned butter melts into tender Granny Smith apples, releasing sweet cinnamon and nutmeg aromas that fill each bite. Wrapped in crisp egg roll pastry and fried golden in coconut oil, the rolls finish with a warm cinnamon-sugar coating that crackles with every sweet, jammy mouthful.
- Total
- 36 min
- Prep
- 20 min
- Cook
- 16 min
- Serves
- 8
Nutrition per Serving
- Calories
- 207
- Protein
- 4g
- Carbs
- 35g
- Fat
- 6g
- Fiber
- 3g
- Sugar
- 13g
- Sodium
- 202mg
Ingredients
- 2 tbsp butter
- 5 cup diced peeled Granny Smith apples (about 4 medium)
- 4 tbsp sugar, divided
- 1 1/4 tsp ground cinnamon, divided
- pinch of ground nutmeg
- pinch of salt
- 1 tbsp all-purpose flour
- 2 tsp lemon juice
- 8 egg roll wrappers
- 4 tsp coconut oil
Instructions
- Heat butter in a large skillet over medium-high heat until just starting to brown. Add apples, 3 tablespoons sugar, 3/4 teaspoon cinnamon, nutmeg and salt. Cook, stirring occasionally, until the apples are softened, 6 to 8 minutes. Add flour and cook 1 minute more. Remove from heat and stir in lemon juice.
- Place an egg roll wrapper on a clean work surface with one corner facing you. Lightly brush the edges with water. Place about 1/3 cup of the apple filling in the center. Fold both sides of the wrapper over the filling, then fold in the bottom corner and roll up as tightly as possible. Repeat with the remaining wrappers and filling. Clean and dry the pan.
- Combine the remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon in a shallow dish and place near the stove. Heat oil in the pan over medium heat until shimmering. Add the rolls and cook, turning frequently, until golden brown on all sides, 5 to 7 minutes total. Dredge the hot rolls in the cinnamon-sugar.