| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 15 min |
| Yield: | 12 egg rolls |
Ingredients
- 3 Granny Smith apples, peeled, cored, and cut into small dice
- 2/3 cup sugar
- 1/3 cup bourbon
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- Pinch ground cloves
- 1 heaping tablespoon finely diced candied ginger
- 12 lumpia wrappers (available at Asian markets)
- 1 egg, beaten with 1 tablespoon cold water
- Vegetable oil, for deep-frying
- 2/3 cup powdered sugar
- 1 quart vanilla ice cream, as accompaniment
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 335 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 2 g |
| Sugar | 32 g |
| Protein | 5 g |
| Cholesterol | 27 mg |
| Sodium | 221 mg |
Reviews
I made these as a light snack. They were delicious, however the filling was runny and juice started oozing out causing splatter when cooking. Nevertheless, they were great, will make again, with less ooze!!
I offered these as a dessert option for our recent Egg Roll Potluck for New Years Eve and they were fabulous. The filling was a little too runny. I’m not sure how to correct this. Maybe a little flour in the filling would help. I will make these again and attempt to get the filling a little tighter. The amount of spices and ginger seems a little excessive when I was preparing it, but the finished rolls were wonderful. I wouldn’t change the seasoning at all.
Fantastic recipe! So yummy. I did not deep fry mine, just put a little canola oil in a pan and kept turning them till all sides were golden brown. They turned out perfect! Great with some vanilla ice cream!
TRIED WITH YELLOW PLANTAIN AND IT CAME OUT 5-STARS AS WELL!
These “egg rolls” were wonderful. I didn’t have lumpia wrappers, so I used phyllo dough and baked them in the oven, served them with whipped cream and a drizzle of caramel sauce.
I’ll make these again for sure!
– Honestly, I have not attempted this dish yet, but I will soon. I did not want to list “0” stars, so I placed a “5”, as not to drop the rating… but this sounds excellent and it’s just what I need for at my next Rock-N-“Roll” party! (so I’m hoping the other reviews are correct.) Try a party like this… my Rock-N-“Roll” party only serves food in the form of “egg rolls”… ranging from Asian to Mexican, Southern BBQ to German, Italian to Jamaican Jerk, etc… and don’t forget desserts… it’s a blast! You can really put anything into an egg roll. Hope this idea inspires anyone who sees it. Wishing you good eats.
– Rosie & family.
– Rosie & family.
Made this dessert for my husband and he loved them. They are so tasty, easy to make and unique.
These eggrolls were so good and perfect as a light dessert. I threw a Thai food party and decided to use these for my dessert and they were a huge hit. I thought everyone would be so full they would only want half an eggroll so I only made enough for each person to eat half and everyone was looking for more!
I also just made the filling and put it in puff pastry for apple turnovers and they were delicious! This is a keeper and the recipe has gone into my favorite recipe binder I keep in the kitchen.
I also just made the filling and put it in puff pastry for apple turnovers and they were delicious! This is a keeper and the recipe has gone into my favorite recipe binder I keep in the kitchen.