Apple Pie Spring Rolls

Servings 24 Spring Rolls
Difficulty Intermediate
Total Time 50 minutes


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  • 6 Granny Smith apples peeled, cored and diced
  • ½ cup brown sugar
  • 2 tsp Hinds Spices Cinnamon
  • 1 tsp Hinds Spices Pure Ground Ginger
  • ½ Juice of a lemon
  • 15 ml custard powder
  • 5 ml caramel essence
  • 24 spring roll pastry, thawed
  • Water to brush
  • Icing sugar for sprinkling


  • Heat a medium pot and add the diced apple, sugar, Hinds Spices Cinnamon, Hinds Spices Pure Ground Ginger, lemon, custard powder and caramel essence. Give the pot a good stir after each addition.
  • Bring to a simmer and cook over low to medium heat, stirring occasionally until apples are tender and sauce is slightly sticky.
  • Place 2 tablespoons of the mixture onto a spring roll pastry sheet and roll up. Use water to brush and tightly seal the spring rolls. Repeat the process with remaining filling and pastry.
  • When ready to serve, deep fry in medium hot oil until golden and crispy for about 4-6 minutes. Drain on a rack to remove excess oil and to slightly cool off.
  • Serve sprinkled with icing sugar.
    Chef's Tip: You can make these way ahead of time and freeze. When ready to use, just deep fry straight from the freezer.