Apple Pie Lumpia (Egg Rolls) Crispy, golden twists on classic apple pie that'll vanish from your table in minutes!
- 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
- Peel and cut the apples into 1/2-inch cubes your pie adventure starts here![1]
- Melt butter in a large saut pan over medium heat. Add apples and cook until they soften slightly, 3-5 minutes.
- 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]
- 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]
- Mix granulated sugar with remaining 1/2 teaspoon cinnamon in a dish.
- 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]
- Whip chilled heavy cream and powdered sugar to soft peaks.
- Slice lumpia in half, dollop with whipped cream, and dive into dessert heaven!
