Ingredients:
1/4 teaspoon ground nutmeg
2 tablespoons lemon juice
12 egg roll wrappers
6 medium Granny Smith apples, peeled, cored, and finely chopped
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 egg, beaten (for sealing)
Vegetable oil, for frying
Powdered sugar, for garnish (optional)
Instructions:
In a large mixing bowl, combine the chopped apples, granulated sugar, cinnamon, nutmeg, and lemon juice. Toss until the apples are evenly coated with the mixture.
Lay out an egg roll wrapper on a clean surface, with one corner pointing towards you.
Spoon about 2 tablespoons of the apple filling onto the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly into a cylinder, sealing the edge with beaten egg.
Repeat the process with the remaining wrappers and filling.
In a deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Carefully add the apple rolls in batches and fry until golden brown and crispy, about 3-4 minutes per side.
Remove the rolls from the oil using a slotted spoon and drain on paper towels to remove excess oil.
Let the rolls cool slightly before serving.
Optionally, sprinkle powdered sugar over the rolls before serving for extra sweetness.
Serve warm and enjoy your crispy apple pie rolls!
Enjoy!