Hi Everyone! Today am happy to be guest posting for Urvashi (aka: Choc Chip Uru) from Go Bake Yourself while she is off acing her exams. I have been a fan of Chip Uru for a while now. She never fails to amaze me with her sweet treats and fun writing. I wish I was as clever and accomplished when I was a teenager (and that was a very, very long time ago). After reading one of Urvashi's posts and drooling over her confections, I always think that if my own daughter turned out to be such a well rounded and mature young lady then I did something right raising her. I am sure Urvashi's parents are very happy with their little baking maven. :)
Now I'm not as accomplished with the sweet treats as my dear friend Chip Uru because my blog tends to focus on savory food... especially spicy curries. But I had to come today with a sweet offering for you. So, I came up with these fun Apple Pie Egg Rolls. They are so easy to make and if you eat them hot with some caramel sauce and powdered sugar... it could be life changing. Well.. maybe that was just me. :) So here's my humble sweet recipe... hope you CCU fans out there enjoy it. :)
Ingredients:1 package egg roll wrappers (about 20)
Store bought caramel sauce *** if you decide not to make the homemade version below**
4-5 medium granny smith apples (peeled, cored and finely diced)
1Tbs of fresh lemon juice
1/2 cup of brown sugar
1-2 Tbs of butter
1 tsp of cinnamon
1/4 tsp of nutmeg
small pinch of salt
Caramel Sauce: (from the Pioneer Woman)
1 packed cup brown sugar
1/2 cup half-and-half
4 tablespoons butter
1 tablespoon vanilla extract
Peel the apples and diced small. In a pan add apples, butter, salt, cinnamon and nutmeg. Then add brown sugar and cook on medium low for 4-5 minutes until the apples are tender, but not mushy. Cool apple mixture before proceeding.
Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.
Add about 2 Tbs of filling in the center of egg roll. Fold bottom corner over and sides in.
Roll tightly and seal the edge with water. Have all egg rolls done before frying. Do not lay on top of each other so they don't stick together.
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