Apple Egg Rolls – 2015 Miscellaneous – 3rd Place Winner

Apple Egg Rolls
By Shelbie Nicole Setzer

Any brand of egg roll wrappers
4 Granny Smith apples, diced
4 Gala apples, diced
1/2 c. of diced strawberries
1/4 c. brown sugar
Juice of 1/2 lemon
1/2 c. any brand Apple Jelly
1/4 c. powdered or granulated sugar

Dipping sauce
1/2 c. premade cinnamon apple sauce
1 T sugar
1/8 tsp. apple pie spice
1 tsp. lemon juice

In large bowl, mix sugar and jelly together to make a smooth consistency. Add lemon juice. Stir in apples and strawberries. Place in fridge for at least 2 hours but it can be left overnight. After the apples have sat, dump the apple and strawberry mixture in a colander and drain the juice off. DO NOT RINSE the apples. (the apple mixture should be wet but not soppy).

Preheat deep fryer to 375 degrees.

Lay 1 pre-made egg roll wrapper on flat surface. Use finger or brush to make a 1 inch border of water around the edge of the entire wrapper (this acts as glue). Place 2 tablespoons of apple filling on the wrapper and roll. All egg roll wrapper packages give detailed instructions on how to roll an egg roll. If you have never made them before, follow those detailed instructions.

Place in hot oil for 4-6 minutes flipping over halfway through for even frying.

Place the egg rolls standing up in a container lined with paper towels to drain. (This will help prevent a soggy egg roll.) Once egg rolls are cooled, sprinkle with granulated or powdered sugar depending on your preference. Serve with dipping sauce.

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