Sweet Apple Egg Rolls

These came into the family while I was in college. A college friend’s family introduced me to shrimp egg rolls. We liked those, but I developed a recipe for chicken egg rolls that used mung bean sprouts instead of cabbage.

THIS recipe was on the egg roll wrapper package. I have no recollection if this recipe is exactly what was on the package of if we changed it. Knowing me I’m guessing we changed it …

Sweet Apple Egg Rolls

  • 2 Tbsp butter
  • 4 cooking apples, 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 necessary
  • 1/4 cup vegetable oil

Melt butter in skillet over medium heat. Sauté apple, raisins, and 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 tablespoons of the filling in the middle of each egg roll skin & roll in the usual manner. If filling mixture 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. Serve hot.

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