For the eggrolls:
3 granny smith apples, peeled & diced
1 tbsp lemon juice
1/3 cup sugar
1/2 tsp cinnamon
2 tsp cornstarch
1/4 cup cold water
2 tsp vanilla extract
8 eggroll wrappers
vegetable oil, for frying
For cinnamon sugar:
1/2 cup granulated sugar
2 tsp cinnamon
For icing glaze:
1 cup powdered sugar
3 tbsp heavy cream*
1/2 tsp vanilla extract
METHODE
*May need more heavy cream to reach desired thickness. Add cream and vanilla into powdered sugar.
In a saucepan over medium-high heat, add apples, lemon juice, cinnamon & sugar.
Mix cornstarch with cold water. Stir into apple mixture. Bring to a boil, cover, reduce heat to a simmer. Cook approximately 5-6 minutes until apples have softened and mixture has thickened. Remove from heat add in vanilla extract and allow to cool.
Add 1/4 cup of the filling to the bottom corner of the eggroll, use water and your finger to draw around the egdes of the wrapper. Take the corner closest to you (the bottom corner) and roll it over the filling and tuck it under. Take the left and right corner and fold them in making sure to seal properly. Now finish rolling upwards.
Fry in 350 degree oil until golden brown.
Remove from oil and roll in cinnamon sugar. Drizzle with icing and enjoy.