Is anyone else still holding on to apple season for dear life? I mean really, apples tend to be more of a fall thing but I just can’t get enough of them right now. And when I say that I think it’s fair to disclose that I can’t get enough cinnamon and sugar either.
The thing that I’ve also become recently super obsessed with is eggroll wrappers. Those suckers work great for everything and automatically make it suuuuuuuuuuuper fancy. Ham & cheese sandwich? Stuff that in an eggroll and take that to the bank!
Or in my case, apple pie? HOLY YES. And, you know, why wouldn’t I roll that around in some cinnamon sugar immediately after frying? Guys, these decisions aren’t hard. Cinnamon sugar wins every time.
P.S. Wanna know a story? One of the first times I ever drank I was buzzed after 1 margarita (I’m totally a lightweight) and went home to tell my roommate Kristin that I was starved. So being the awesome roomie that she was she made me cinnamon sugar toast as a cure for my “drunk munchies.” The end.
CINNAMON SUGAR APPLE PIE EGGROLLS
- 2 medium apples (I used Gala apples)
- 3 Tbsp sugar, divided
- 2 Tbsp flour
- 4 eggroll wrappers
- 2 tsp cinnamon, divided
- 2 cups vegetable oil (if frying) OR 1 Tbsp vegetable oil (if baking)
Peel and grate both of the apples into a medium bowl. Toss with 2 Tbsp of flour, 2 Tbsp of sugar, and cinnamon until well combined. To make the eggrolls, take one eggroll wrapper and place on a cutting board or plate. Spoon one quarter of the filling into the middle on a diagonal. Fold one corner over the filling tightly. Then take the side corners and wrap tightly from the side. Using your finger brush a bit of water on the remaining corner and roll the eggroll tightly, sealing with the final corner.
To bake: Preheat oven to 400 and place the eggrolls seam side down on a sheet pan lined with parchment paper or a Silpat. Lightly brush the eggrolls with the 1 Tbsp of vegetable oil. Bake at 400 for 15 minutes, until browned and crisp.
To fry: Gently heat 2 cups of oil over low heat until about 350 degrees. Fry each eggroll seam side down for 3-4 minutes until golden brown and crisp. Let drain.
Toss together the remaining 1 Tbsp of sugar and 1 tsp of cinnamon. Roll the eggrolls in the cinnamon sugar mixture immediately after cooking. Serve hot!