Sweet Apple Egg Rolls
From the 1996 KLO dinner — Dim Sum
Sweet Apple Egg Rolls
- 2 Tbsp butter
- 4 cooking apples, cored, peeled, & sliced thin
- 1/4 cup raisins
- 1/2 tsp cinnamon
- 1/4 tsp juice (orange, apple, etc.)
- 3 Tbsp apricot preserves (or 3 Tbsp honey)
- 1 lb egg roll wrappers
- cornstarch, if needed
- 1/4 cup vegetable oil
Melt butter in skillet over medium heat. Saute apples, raisins, & cinnamon until apples are tender but not soft. Add fruit juice and preserves; stir fry until apples are well coated. Let cool (hot filling will rip egg roll skins). Put 2 Tbsp filling in the middle of each egg roll skin and roll in the usual manner. If the filling has too much liquid, add cornstarch to thicken.
Fry in skillet over medium-high heat in oil. Oil should bubble immediately when egg rolls are put in. Brown on all sides (4 turns). Drain on paper towels and serve hot.
Variation: Instead of (or in addition to) apple filling, use almond paste and chopped almonds for filling.