Caramel Apple Egg Rolls Food

APPLE PIE EGG ROLLS RECIPE BY TASTY

Steps:

• Heat the oil in a large heavy-bottomed pot over medium heat until it reaches 350°F (180°C). Place a wire rack inside a rimmed baking sheet and set nearby.
• In a large bowl, combine the apples, lemon juice, sugar, flour, cinnamon, and salt and toss until well combined. Let sit for 10 minutes.
• Place an egg roll wrapper with the corners pointing up and down, like a diamond, on a clean surface. Add 2 tablespoons of the apple filling to the center. Brush the edges of the wrapper with water. Fold the bottom of the wrapper over the filling, tuck in the sides, then roll to seal. Repeat with the remaining wrappers and filling.
• Working in batches, fry the egg rolls in the hot oil, turning occasionally, until golden brown, about 4 minutes. Transfer to the wire rack and let cool slightly.
• Dust the egg rolls with the powdered sugar, then transfer to a platter. Serve with the caramel sauce for dipping.
• Enjoy!

CARAMEL APPLE CINNAMON ROLLS

Steps:

• In a small saucepan over medium low heat add the milk and butter. Stir until the butter has melted and remove from heat. Let stand until luke warm temperature.
• In a large mixing bowl whisk together 2¼ cups flour, yeast, sugar, and salt. Add to the stand mixer with dough hook attached. (You can also make this by hand, just knead until smooth once all of the ingredients are added.) Add the egg and water and mix until just starting to combine. Slowly add in the milk mixture and 1 cup of flour until the dough starts to form and become smooth. Let the dough rest for 10 minutes.
• On a lightly floured surface, roll the dough into a large 9×15 square. About ¼-1/2 inch thick.
• In a small bowl combine the cinnamon, nutmeg and brown sugar for the filling. Spread the softened butter onto the dough keeping it about a ½ inch away from the edge. Sprinkle the cinnamon and brown sugar on top of the softened butter. Sprinkle with chopped apples.
• Roll up the 15 inch side into a log and pinch the seams. Cut into 9-12 slices depending on how thick you want your cinnamon rolls. Place in a greased 9×13 inch pan or 9 inch pie pan. and cover with a damp cloth and let rise for 30 minutes.
• Preheat oven to 375 degrees. Bake for 30 minutes or until just golden brown on the tops.
• In a medium saucepan, melt the butter and brown sugar until sugar dissolves. Add the sweetened condensed milk and bring to a boil over medium high heat for about 2-3 minutes. Pour over warm cinnamon rolls.

AIR-FRYER APPLE PIE EGG ROLLS

Steps:

• Preheat air fryer to 400°. In a small bowl, combine apples, brown sugar, 2 teaspoons cinnamon and cornstarch. With a corner of an egg roll wrapper facing you, spread 1 scant tablespoon cream cheese to within 1 in. of edges. Place 1/3 cup apple mixture just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) , Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat., In batches, arrange egg rolls in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 5-6 minutes longer. Combine sugar and remaining 1/2 teaspoon cinnamon; roll hot egg rolls in mixture. Serve with caramel sauce.

APPLE PIE EGG ROLL

Steps:

• For the filling: Melt the butter in a large skillet over medium-high heat. Add the apples and vanilla bean and saute for about 2 minutes. Add the sugar, cinnamon and salt to the pan and cook until the apples start to turn a light caramel-golden brown but aren't falling apart, 6 to 8 minutes. The apples should still have some tooth to them. Add the flour and cook for an additional 3 to 5 minutes, to remove the raw taste from the flour. Fold in the lemon juice. Spread the filling out in an even layer on a baking sheet and refrigerate until cold.
• For the egg rolls: Arrange an egg roll wrapper in a diamond shape on a board in front of you. Brush the borders with beaten egg. Spoon 2 to 3 heaping tablespoons of the filling into the center of the wrapper. Take care to leave about 1 inch between the filling and the edges of the wrapper. Fold the end of the wrapper nearest you over the filling, then fold the sides over. Finally, roll the wrapper into a tight cylinder, tucking and tightening as you go.
• Repeat with the remaining wrappers until all the filling is used. As you go, remember to keep the unused wrappers, as well as the finished egg rolls, covered with a towel to prevent them from drying out.
• Add 4 to 5 inches of oil to a heavy-bottomed pot or Dutch oven and heat to 350 degrees F.
• Fry the egg rolls in batches of 4 until golden brown, 8 to 10 minutes. Transfer to a paper-towel-lined baking sheet.
• Serve dusted with powdered sugar.

CARAMEL APPLE EGG ROLLS

Steps:

• 1. To prepare the filling: Toss the apples with 1 Tablespoon of the sugar and set aside. Place remaining sugar in a large sauté pan over high heat and cook, without stirring, until the sugar starts to caramelize and turns golden brown,about 3 minutes(it happens fast, so don't leave the stove).Add the apples and toss to coat with the sugar. Remove the pan from the heat, add the bourbon, and then place it back over the heat( the bourbon can flame up, so be very careful and no you don't have to use the bourbon if you don't want to). Bring the bourbon of to a boil, add the butter, vanilla, cinnamon, allspice, nutmeg, and cloves , and cook over high heat until the apples are tender, about 4 minutes. Transfer the mixture to a large bowl and let cool until tepid. Add the candied ginger and mix well.
• 2. To prepare the egg rolls: Place 1 wrapper on a flat surface, with a corner pointing toward you, Place a heaping Tablespoon of the filling on the wrapper about 1/2-inch from the corner,tuck in the sides and roll to form a cylinder. Brush the edge of the wrapper with the egg mixture to seal. Continue with remaining wrappers and filling.
• 3. Heat vegetable oil in large saucepan(I use my electric frypan) and heat to 350^. Add as many egg rolls as will fit without overcrowding, and fry 1 to 2 minutes until golden brown. Drain on paper towels or paper coffee filters. Let cool about 4 minutes, then dust with the powdered sugar. Serve at room temperature with ice cream.

CARAMEL APPLE EGG ROLLS (EXCELLENT FOR CHRISTMAS)

Steps:

• To prepare the filling, toss the apples with about 1 tablespoons of the sugar and set aside. Place the remaining sugar in a large saute pan over high heat and cook, without stirring, until the sugar starts to caramelize and turns golden brown, 3 to 4 minutes. Add the apples and toss to coat with the sugar.
• Remove the pan from the heat, add the bourbon, and then place it back over the heat. (The bourbon can flame up, so be so very careful.) Bring the bourbon to a boil, add the butter, vanilla extract, cinnamon, allspice, nutmeg and cloves, and cook over high heat until the apples are tender, about 4 minutes. Transfer the mixture to a large bowl and let cool until tepid (lukewarm). Add the candied ginger and mix well.
• To prepare the eggrolls, place 1 eggroll wrapper(or use lumpia wrappers)on a flat surface, with a corner pointing toward you (as you look down on it, the wrapper should be a diamond shape). Place a heaping Tablespoon of the filling on the wrapper about 1/2-inch from the corner closest to you, and then fold the corner over the filling. Fold the side corners over the filling, then roll tehn roll to the opposite corner to form a cylinder. Brush the edge of the wrapper with the beaten egg to seal. Continue with the remaining wrappers and filling.
• Heat about 4 inches of vegetable oil in a large saucepan over high heat until it reaches 350°F (You can check the temperature with a candy thermometer, or place a piece of bread in the oil; if it turns brown in about 40 seconds the oil should be at about 350°F.) Add as many eggrolls as will fit without overcrowding, and fry until golden brown, 1 to 2 minutes. Drain on paper towels, or on brown paper bags. Let cool for 3 to 4 minutes, then dust with powdered sugar. Continue with the remaining eggrolls. Serve warm or at room temperature with vanilla ice cream.

CARAMEL APPLE CINNAMON ROLLS

Steps:

• In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
• Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be soft and tacky, but not stick to your hands. Add more or less flour until the dough reaches the desired consistency.
• Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
• Lightly grease a baking sheet. Punch down the dough and roll into a 12-inch by 18-inch rectangle.
• Spread 1/2 cup softened butter onto the dough in an even layer, leaving 1/4 inch around the edges. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the butter. Sprinkle finely chopped apple on top of the sugar mixture in an even layer. Finally, drizzle 1/2 cup caramel sauce on top.
• Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
• Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
• Preheat oven to 350 degrees. Bake the rolls for about 18-22 minutes, until just kissed with brown on top and apples are soft.
• Drizzle remaining 1/2 cup caramel sauce on top of the rolls while still warm. Sprinkle with chopped nuts (optional). Serve immediately or cool and store. Stays good for 3 to 5 days.

APPLE EGG ROLLS

Steps:

• Peel and Chop Apples (pieces should be about the size of peas).
• Melt Butter in a saute pan on MEDIUM. Add Brown Sugar and Cinnamon. Stir to combine.
• Add Apples to Butter/Sugar Mixture, saute until Apples begin to soften (about 3-4 minutes).
• Remove from heat.
• Divide Apple mixture between 12 eggroll wrappers. Roll eggrolls and seal with water if needed (instructions for how to roll eggrolls can be found on the outside of the eggroll wrapper).
• Fry in hot oil until golden brown (1-2 minutes).
• Drain on paper towels.
• Dust generously with powdered sugar.

CARAMEL-APPLE EGG ROLLS

Steps:

• To prepare the filling, toss the apples with about 1 tablespoon of the sugar and set aside. Place the remaining sugar in a large saute pan over high heat and cook, without stirring, until the sugar starts to caramelize and turns golden brown, 3 to 4 minutes (it happens fast, so don't leave the stove). Add the apples and toss to coat with the sugar. Remove the pan from the heat, add the bourbon, and then place it back over the heat. (The bourbon can flame up, so be very careful.) Bring the bourbon to a boil, add the butter, vanilla extract, cinnamon, allspice, nutmeg, and cloves, and cook over high heat until the apples are tender, about 4 minutes. Transfer the mixture to a large bowl and let cool until tepid. Add the candied ginger and mix well.
• To prepare the egg rolls, place 1 lumpia wrapper on a flat surface, with a corner pointing toward you (as you look down on it, the wrapper should be a diamond shape). Place a heaping tablespoon of the filling on the wrapper about 1/2-inch from the corner closest to you, and then fold the corner over the filling. Fold the side corners over the filling, then roll to the opposite corner to form a cylinder. Brush the edge of the wrapper with the beaten egg to seal. Continue with the remaining wrappers and filling.
• Heat about 4 inches of vegetable oil in a large saucepan over high heat until it reaches 350 degrees F. (You can check the temperature with a candy thermometer, or place a piece of bread in the oil; if it turns brown in about 40 seconds the oil should be at about 350 degrees F) Add as many egg rolls as will fit without overcrowding, and fry until golden brown, 1 to 2 minutes. Drain on paper towels. Let cool for 3 to 4 minutes, then dust with powdered sugar. Continue with the remaining egg rolls.
• Serve warm or at room temperature with vanilla ice cream.