Apple Pie Spring Rolls
Servings 24 Spring Rolls
Difficulty Intermediate
Total Time 50 minutes COOK MODE
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INGREDIENTS
- 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
- 15ml custard powder
- 5ml caramel essence
- 24 spring roll pastry, thawed
- Water to brush
- Icing sugar for sprinkling
METHOD
- 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.