Caramel Apple Egg Rolls Excellent For Christmas Recipes

Steps:

• Preheat air fryer to 400°. In a small bowl, combine apples, brown sugar, 2 teaspoons cinnamon and cornstarch. With a corner of an egg roll wrapper facing you, spread 1 scant tablespoon cream cheese to within 1 in. of edges. Place 1/3 cup apple mixture just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) , Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat., In batches, arrange egg rolls in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 5-6 minutes longer. Combine sugar and remaining 1/2 teaspoon cinnamon; roll hot egg rolls in mixture. Serve with caramel sauce.

Steps:

• 1. To prepare the filling: Toss the apples with 1 Tablespoon of the sugar and set aside. Place remaining sugar in a large sauté pan over high heat and cook, without stirring, until the sugar starts to caramelize and turns golden brown,about 3 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 and no you don't have to use the bourbon if you don't want to). Bring the bourbon of to a boil, add the butter, vanilla, 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.
• 2. To prepare the egg rolls: Place 1 wrapper on a flat surface, with a corner pointing toward you, Place a heaping Tablespoon of the filling on the wrapper about 1/2-inch from the corner,tuck in the sides and roll to form a cylinder. Brush the edge of the wrapper with the egg mixture to seal. Continue with remaining wrappers and filling.
• 3. Heat vegetable oil in large saucepan(I use my electric frypan) and heat to 350^. Add as many egg rolls as will fit without overcrowding, and fry 1 to 2 minutes until golden brown. Drain on paper towels or paper coffee filters. Let cool about 4 minutes, then dust with the powdered sugar. Serve at room temperature with ice cream.

Steps:

• Peel and Chop Apples (pieces should be about the size of peas).
• Melt Butter in a saute pan on MEDIUM. Add Brown Sugar and Cinnamon. Stir to combine.
• Add Apples to Butter/Sugar Mixture, saute until Apples begin to soften (about 3-4 minutes).
• Remove from heat.
• Divide Apple mixture between 12 eggroll wrappers. Roll eggrolls and seal with water if needed (instructions for how to roll eggrolls can be found on the outside of the eggroll wrapper).
• Fry in hot oil until golden brown (1-2 minutes).
• Drain on paper towels.
• Dust generously with powdered sugar.

Steps:

• To prepare the filling, toss the apples with about 1 tablespoons 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. 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 so 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 (lukewarm). Add the candied ginger and mix well.
• To prepare the eggrolls, place 1 eggroll wrapper(or use lumpia wrappers)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 tehn 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°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°F.) Add as many eggrolls as will fit without overcrowding, and fry until golden brown, 1 to 2 minutes. Drain on paper towels, or on brown paper bags. Let cool for 3 to 4 minutes, then dust with powdered sugar. Continue with the remaining eggrolls. Serve warm or at room temperature with vanilla ice cream.

Steps:

• 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.