This is definitely NOT a keto recipe, but with Thanksgiving approaching next month, we’re going to need to start planning meals. That’s why I chose to share this recipe. It’s so easy I couldn’t resist trying it! It’s been awhile since I shared a dessert so I was really excited to try it. I had made Apple Pie Tacos before and they were great, so I thought this be another fun way to enjoy an apple pie.
Apple Pie Egg Rolls
3 cups chopped apples from about 3 medium apples
4 tablespoons sugar
4 teaspoons all purpose flour
3/4 teaspoon cinnamon
1 teaspoon fresh lemon juice
8 - 12 egg roll wrappers
vegetable oil for frying (about 3 quarts)
Powdered sugar and Irish whiskey sauce for serving, optional
Pour your oil into a large heavy-bottom pot for frying. Turn the heat to medium-high. Prepare a heat-proof plate lined with a few layers of paper towels - this is where you will place the rolls once they are done frying.
In a large bowl, whisk together the sugar, flour and cinnamon. Add the apples and lemon juice and toss with a wooden spoon to coat evenly.
Place your first wrapper flat on a clean surface and spoon two tablespoons of filling into one diagonal half of the square. Wet finger tip with water and dampen the edges of half the wrapper. Fold the wrapper over to create a triangle and press the edges down to seal. Now use a touch of water to dampen the three point of your triangle, and fold two points into the center before rolling the egg roll up and firmly pressing down to seal. Repeat with remaining rolls until your filling is used up!
Gently place the rolls, two to three at a time to avoid overcrowding, into your oil. Fry for 4 minutes, until golden brown. Remove the rolls from the oil with tongs and place onto your prepared paper towel-lined plate.
Let cool slightly before topping with powdered sugar and serving alongside Irish whiskey sauce for dipping.