These little cuties are so fun to serve for breakfast or dessert and are a breeze to throw together. This morning I served them with the Salmon and Dill Frittata which by the way was a recipe posted before.
Apple Pie Eggs Rolls – Make 8
2 apples, peeled and diced, 1 TB lemon juice, 1/3 C sugar, 4 TB flour, 2 tsp. cinnamon 1/4 tsp. all spice, 1/8 tsp. salt, 4 egg roll wrappers (small size), and 1 egg lightly beaten
Preheat Oven to 350 degrees.
Peel and chop up apples. Add to a medium bowl. Add remaining filling ingredients to bowl and stir together until well combined. Allow mixture to sit for about 10 minutes.
Lay 1 egg roll wrapper onto a clean surface and brush edge with a 1 inch perimeter of egg wash.
Spread 2-3 tablespoons of the filling across one side of the prepared egg roll wrapper. You do not want to over stuff these.
Fold the sides over and brush with egg wash. Carefully roll filling tightly in the wrapper and press gently to seal.
Place onto a baking sheet lined with parchment and coat with a thin layer of cooking spray. Repeat until all the filling and wrappers have been used.
Bake egg rolls for 20 to 25 minutes or until golden brown and crisp. During the last 5 minutes of cook time, pull out and brush with a little melted butter and sprinkle cinnamon and sugar on top. Put back in oven for remaining 5 minutes. Serve immediately with sweetened whipped cream.
WHIPPED CREAM Dip: Place cream in a mixing bowl and whip with a hand mixer, on medium-high speed. As the mixture thickens, slowly add sugar until fully incorporated. Add vanilla. Whip until stiff peaks form. I sprinkled a little cinnamon on top as well.