Apple Pie Lumpia (Egg Rolls) Recipe

• Difficulty: Intermediate
• Yield: 8 rolls
• Nutritional Information per Serving (1 of 16 servings): Calories 338, Total Fat 24 g, Saturated Fat 6 g, Carbohydrates 29 g, Dietary Fiber 2 g, Sugar 16 g, Protein 3 g, Cholesterol 39 mg, Sodium 163 mg
• Total Time: 45 min
• Active Time: 45 min

Ingredients

Lumpia Filling:

• 4 Granny Smith apples (about 2 pounds), peeled and cubed for tart, irresistible filling
• 3 tablespoons unsalted butter
• 1/2 cup brown sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon allspice
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 large egg (for sealing)
• 8 egg roll wrappers
• 1/2 cup granulated sugar (for coating)
• Vegetable oil for frying

Whipped Cream:

• 1 cup heavy cream
• 1 tablespoon powdered sugar

Instructions

1. Peel and cut the apples into 1/2-inch cubes your pie adventure starts here![1]
2. Melt butter in a large saut pan over medium heat. Add apples and cook until they soften slightly, 3-5 minutes.
3. Mix brown sugar, cornstarch, nutmeg, allspice, salt, and 1/2 teaspoon cinnamon in a bowl. Sprinkle over apples, stir occasionally until compote-like and reduced by half, about 3 minutes. Cool completely.[1]
4. Whisk egg with 1 tablespoon water. Place a wrapper diamond-style, add heaping 1/4 cup filling to bottom. Fold bottom over, tuck sides, brush top with egg wash, roll tightly. Repeat.[1]
5. Mix granulated sugar with remaining 1/2 teaspoon cinnamon in a dish.
6. Line baking sheet with wire rack. Heat 2 inches oil in pot to 365F. Fry 5-6 lumpia until golden, 4-5 minutes, turning once. Drain, toss warm in cinnamon-sugar. Repeat batches.[1]
7. Whip chilled heavy cream and powdered sugar to soft peaks.
8. Slice lumpia in half, dollop with whipped cream, and dive into dessert heaven!