I go on Pinterest a lot for inspiration to see what other people are concocting. There are always recipes that look interesting in theory but not really sure how they are going to work out in practical application. Then, I read this blog from Recipe Girl about her experiments with the 2-ingredient pancakes on Pinterest and decided to try out a recipe.
It seems egg roll wrappers are the go-to ingredient on Pinterest. You can turn them into mozzarella sticks, buffalo chicken rolls, bakes southwest rolls and many more. Usually, whatever the household is in the mood for is what I end up cooking. So, I threw out some egg roll wrapper recipes and the bf was very excited about the apple pie one. He said that it would probably taste like the ones he got at McDonald’s. I looked at him funny and decided not to get mad him for comparing my cooking to fast food. He has an affinity for that particular fast food restaurant, for some childhood-based reason, so I knew it was some kind of lop-sided compliment.
I checked out a few of the egg roll apple pie recipes and all of them called for a can of apple pie filling, egg roll wrappers and oil. Basically, you spoon the apple pie filling on the egg roll wrapper, wrap it up, and fry it until it’s golden brown and bam! Apple pies. Only one problem. I really don’t like store bought apple pie filling. It’s really thick and too sweet without enough cinnamon. Luckily, I found one green apple and two red ones in the fridge. So, I decided to be ambitious and make my own filling. It was really easy to make and I could put as much cinnamon and pumpkin spice I wanted. Plus, I was able to control the sweetness.
Here’s how I did it. I chopped up the apples into small pieces, put them in a pan and placed them on the stove on low heat. Then, I added the water, the sugar, the cinnamon and the pumpkin spice. It stayed on the stove until it started to bubble and the apples got really soft. Then, I added some corn starch to thicken it up, turned off the heat and put it in a bowl to cool. The rest is the same. I dolloped my home-made pie filling into the wrappers, rolled them up and fried them.
Now, the one tip that I have for you is to keep the oil on a low heat. Those wrappers are really delicate and burn quickly. Unfortunately, the first couple came out almost burned until I figured out that the oil was too hot. They were still edible but they weren’t as pretty. The last step was that I whipped up some whipping cream and then dusted the whole concoction with a cinnamon sugar grinder I got from the store. Needless to say, the bf loved them. I don’t think he is going to be getting apple pie from the clown place anymore.
EGG ROLL WRAPPER APPLE PIE with WHIPPED CREAM
Egg Roll Wrappers
3-4 cored and chopped apples (any kind – I used 1 green one,and 2 red ones)
1 cup water
1/2 cup sugar (more to taste if you like sweet)
1 tsp to 1 TBSP of cinnamon (depending on your taste)
1/4 tsp pumpkin spice (optional)
1 tsp corn starch (or less if you add more sugar)
oil for frying (I used vegetable oil.)
1 cup whipping cream
1 tsp sugar (for the whipped cream)
Throw the diced apples, water, sugar, cinnamon, and pumpkin spice (if you are going to use it) into a pan and cook at low heat. Let the apples bubble in the pan, stirring occasionally, until the apples are soft and the liquid thickens a little. Add the corn starch a little at a time (so you don’t get clumps) stirring it into the apple mixture until it is a nice consistency. It shouldn’t be too thick because it will thicken more when it cools down. If you realize it’s too thick when it cools add a little bit of water until it is the right consistency. I waited for about fifteen minutes for the filling to cool down to make sure the pie filling was the way I liked it.
After the filling has cooled, spoon the filling on to an egg roll wrapper. Brush the edges of the wrapper with water (you can use a brush or your fingers) and wrap it up like a burrito. Repeat until you have used up all of the filling. Or make as many as you want and Tupperware the rest of the filling for another day. I yielded 10 apple pies but you can make more if you make them smaller or less if you make them bigger.
Heat up the oil in a pan on low to med heat. Do a fry test with a piece of left over wrapper to make sure the wrapper will brown nicely and not burn. Once you get the oil heat where you want it, place two to three apple pies in the oil (depending on their size) and fry for about a minute, then turn it over and fry for another minute. Place on a plate with a paper towel to soak up any grease. Let cool.
Put the whipping cream and sugar in a bowl. Whip up until you have nice peaks – either with a whisk or with a mixer. (I used a hand mixer) I like mine thick so I whip it longer on a lower speed. However, you can make it go quick by whipping it on a higher speed. Place your yummy warm apple pie on a new plate dollop with whipped cream and enjoy!