8 Rolls
Yesterday was National pie day, I like to share this apple pie spring roll recipe with you all. Happy national pie day everyone from @weichuanusa.inc
• 8 spring roll wrappers 6” x 6” square
• 1 tbsp unsalted butter
• 4 cups apples
• 2/3 cups water (optional) depending on the juiciness of apples
• 3 tsp water for cornstarch slurry
• 2 tsp cornstarch
• 5 tbsp brown sugar
• 2 tsp maple syrup
• 2 tsp cinnamon powder
• oil for frying
n a saucepan, add unsalted butter and cook the diced apples at medium-high heat until they are soft and until watery, about 10 minutes. The apple cubes should be half-submerged in the juice. If there’s not enough, juice, add water accordingly.
Lower heat to medium and add the brown sugar and mix well. In a small bowl, combine cornstarch and 3 tsp of water, and slowly add slurry mixture into the saucepan. Stir constantly until the cornstarch is completely dissolved and the sauce thickens.
Add the cinnamon powder and maple syrup.
Sauce should be thick and sticky with soft chunks of apples in it.
Remove from heat, and let chill at room temperature for 5 minutes.
To make spring rolls, place about 2 tablespoons of filling at the center of a spring roll wrapper and proceed as shown in the How to Wrap a Spring Roll section above.
Heat about 1 inch oil for frying. Once oil reaches 350 degrees Fahrenheit, fry the spring rolls for about 20 seconds on each side or until golden brown and crispy.
Remove from oil and place on paper towels to drain off excess oil. Serve with powdered sugar
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