In a 2-quart saucepan over medium heat, cook the butter, lemon juice, and sugar until melted. Add the cinnamon, rum, ginger, and apples. Cook, stirring occasionally, until the apples have softened and collapsed to roughly half of their original volume, 8-10 minutes. (It should mash down as you stir but there should be some visible chunks left.)
Add the cream cheese and mascarpone and mix well. Remove from the heat and let cool for about 15 minutes. Then, stir in the vanilla extract. Taste and add extra sugar for a balanced sweet-tart finish. Set aside to cool completely before using.
For each spring roll, place a skin on your work surface. (I had large square skins so I placed it with one of the corners pointing toward me.) Position 2 packed tablespoons of filling in the lower third of the skin. Shape it into a ¾-inch-wide log. Bring up the bottom to cover the filling, and give it a full roll to secure.
Brush all exposed surfaces with the egg, fold in the sides, and roll up into a cigar shape. Repeat with the remaining skins and filling.
Heat 1-1 ¼ inches of oil in a pot, saucepan, or deep skillet over medium-high heat to about 375 degrees. (If you don’t have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if bubbles rise immediately to the surface, the oil is ready.)
Slide in a few spring rolls and fry, turning as needed, until golden brown and very crisp, for about 3 minutes. Remove from the oil and drain. Return the oil to 375 degrees before frying more.
Our classic, use-it-anywhere sugar is made from 100% pure sugar cane. It’s ideal for sweetening coffee and tea, baking, preserving, canning, and cooking.
- 2 green apples, peeled and julienned 2 green apples, peeled and julienned
- 1 lemon, juiced 1 lemon, juiced
- ⅓ cup (70 g) Redpath® Granulated Sugar ⅓ cup (70 g) Redpath® Granulated Sugar
- 1 tbsp (8 g) cornstarch 1 tbsp (8 g) cornstarch
- 1 tsp (4g) ground cinnamon 1 tsp (4g) ground cinnamon
- ¼ tsp (1 g) ground nutmeg ¼ tsp (1 g) ground nutmeg
- ¼ teaspoon (1 g) ground allspice ¼ teaspoon (1 g) ground allspice
- ⅛ tsp salt ⅛ tsp salt
- 1 egg, lightly beaten 1 egg, lightly beaten
- 16 egg roll wrappers 16 egg roll wrappers
- Cooking spray for coating Cooking spray for coating
Costco's Apple Pie Spring Rolls Are the Fall Treat We Want
Perhaps more than any other season, fall brings with it a unique set of flavors. At this point, the existence of beverages, cheese, and even THC-laced baked goods all point to pumpkin’s place in the pantheon of autumnal tastes. Denny’s (wild card that they are) thinks fall means food that tastes like bourbon. Apple is a fall standby, but how can it stand out at a time when we’ve become almost numb to its tastes?
Enter Apple Pie Rolls, an unexpected fusion of America’s classic fall taste in something of an asian package. Think of it as a bite-ish-sized apple pie spring roll, complete with a caramel dipping sauce that makes it the ultimate decadent dessert or sweet appetizer to pair with your favorite flannel shirt.
Available in packs of 16 spring (fall?) rolls for $10, this “perfect fall treat” was spotted at Costco. The only issue is that this snack that seems like it was the brainchild of Guy Fieri’s Vermont-based alter-ego may only be available up north. The box is clearly labelled “product of Canada”, and a US-based search for the apple pie rolls on Costco’s site yielded no results.
Watch: How to Make Apple Pie Nachos
Those who have managed to get their hands on these things, however, can attest that they’re very good. “[These] Spring Rolls are the best we have ever eaten,” Michel from Quebec is quoted as saying on a product listing page. “They are delicious. Yesterday we drove 100 km to Costco in Trois Rivières to buy more.”
So if you really love apple pie and always wondered what it would taste like as a spring roll with a caramel dipping sauce, make a run for the Canadian border to a Costco. Just make sure you have a more plausible story than “I wanted to try some apple pie spring rolls” ready to go if you don’t want to get stopped on your way back into the states.
To celebrate Chinese New Year, I’ve been experimenting with a sweet twist on the classic spring roll. It takes a great deal to make me want to deep-fry, but these treats are worth the potential splatter and greasiness, believe me. Somewhere between a strudel and a spring roll, this is the culinary equivalent of my cultural heritage.
Cinnamon spiced apple spring rolls
50g butter 3 Cox’s apples, cored and cut into 2cm cubes 1 tsp ground cinnamon 35g raw cane sugar Pinch of sea salt Juice of ½ lemon 12-14 ready-made 15cm x 15cm spring roll wrappers 1 litre groundnut oil, for frying (use another oil, suitable for deep fat frying if you can't eat nuts or can't get hold of groundnut oil) Icing sugar, to serve
Melt the butter in a medium saucepan on a medium-to-low heat. Once melted, add the cubed apples along with the ground cinnamon, sugar, sea salt and lemon juice. Place the lid on the pan and turn the heat down to low. Cook for 15-20 minutes or until the cubes are tender but still keeping their shape. Transfer to a baking tray and leave to cool before placing in the fridge to chill for 30 minutes (or until cold).
Once cold, remove from the fridge. Take one spring roll wrapper and place a heaped tablespoon of the mixture along the centre leaving a margin either side of 2cm. Fold the sides over to cover the edges of the filling, then fold over the top and roll down tightly to encase the filling. Wet your fingers and dab the end to seal the edge. Set aside and repeat with further wrappers until you have used up the rest of the filling.
Heat the oil in a large heavy-based saucepan or wok to approximately 160C on a thermometer. Or heat and test the oil temperature by putting a breadcrumb in the oil. You want it to sizzle and turn golden after about 15 seconds. Fry the spring rolls in batches so as not to crowd the pan too much. Remove with a slotted spoon and leave to drain on kitchen paper or a wire rack. Serve dusted with icing sugar.
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Ingredients (8 rolls)
- 2 ounces pork or chicken breast, cut in thin strips, 2 inch long
- 2 ounces shrimp,peeled, deveined, and cut in 1/2-inch pieces
- 2 teaspoons soy sauce
- 2 teaspoons rice wine or dry sherry
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar
- 3 ounces bean sprouts, rinsed, drained
- 1/4 cup bamboo shoots, cut in 2 inch long thin strips
- 1/4 cup carrots, cut in 2 inch long thin strips
- 2 ounces thinly sliced fresh mushrooms
- 3 scallions, cut in 2 inch lengths and shredded
- 1 garlic clove, minced
- 1/2 teaspoon sugar
- 1/2 teaspoon black bean and garlic sauce
- 1/2 teaspoon soy sauce
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
- 8 spring roll wrappers
- Place the pork and shrimp in separate bowls. In a small bowl, combine the soy sauce, rice wine, sesame oil, and sugar. Pour half the mixture over the pork and half over the shrimp. Mix both well and marinate for 20 minutes.
- Heat a wok or nonstick skilltet over medium-high heat then add 2 teaspoons of oil. When it is almost smoking, add the pork and stir-fry for 1 minute then add the shrimp and cook for 1 minute longer. Transfer the mixutre to a large bowl.
- Add 2 more teaspoons of oil. When it is almost smoking, add the bean sprouts, napa chbbage, bamboo shoots, carrot, mushrooms, scallions, and garlic, and cook for 2 minutes, or until crispy tender. Add 1/2 teaspoon sugar,1/2 teaspoon black bean and garlic sauce, and 1/2 teaspoon soy sauce and mix well.
- Return the pork and shrimp to the pan Then add the cornstach mixture and cook for 30 seconds longer, or until the sauce has thickened. Transfer the mixture to the bowl and let it cool. Drain off as much liquid as possible, and then divide the mixture into 8 portions.
- Wrap the filling as the photos shows. Seal the wrapper with a solution of water and flour. Deep fry. Serve hot.
Note: Deep fried spring rolls freeze well. Do not freeze before deep frying, since the wrappers tend to tear when they are dry and frozen.
This recipe is from "Dim Sum: The Art of Chinese Tea Lunch" by Ellen Leong Blonder. She provides 60 recipes, from siu mai to egg custard tarts, all illustrated by her own lovely watercolors. Every recipe I have tried turned out successful.
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Sauce for Spring Rolls
Spring Rolls are usually served with Sweet and Sour Sauce. it’s truly worth making your own – it’s really quick and easy! I’ve popped the recipe in the notes of the recipe.
One bite of these spring rolls, and you will be amazed. It’s how spring rolls should taste. You can really taste the filling. It has real texture, rather than just being some sort of mystery mush.
It isn’t greasy, you won’t get any squirts of oil when you bite into your homemade spring rolls.
And who cares if your spring rolls come out a bit wonky and lopsided? That isn’t going to affect the flavour AT ALL! – Nagi xx
- 2 large bananas
- 8 (7 inch square) spring roll wrappers
- 1 cup brown sugar, or to taste
- 1 quart oil for deep frying
Preheat the oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C).
Peel bananas, and slice them in half lengthwise, then crosswise into fourths. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with brown sugar to taste. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling. Dip your finger in water and brush the last edge to seal. Repeat with remaining banana pieces.
Fry a few banana rolls at a time in the hot oil until evenly browned. Remove to paper towels to drain. Serve hot or cold.