Cinnamon Apple Spring Rolls
Featured Recipe, Sep 26 2011Hot, crispy and fruity - this recipe is a winner!
This is totally inspired by the apple strudel that I make at work. Except I don't use spring roll skins there.
- Red apples (5 small ones)
- Rasins (60 g)
- Cinnamon powder (1 & half tablespoons)
- Medium sized spring roll skins (30 pcs)
- Sugar (2 teaspoons (or as needed))
How to Prepare
Peel the skins off the apples, core and slice them.
Rough chop them and dump them in a mixing bowl.
Plop in the raisins.
Add the cinnamon powder.
If it's sweet enough, skip the sugar.
If not, add some sugar.
Plop one spring roll skin onto a chopping board.
And plop about one dessert-spoonful of the apple mixture onto the skin.
Fold up the bottom side of the skin.
Fold the sides, so that it now resembles an envelope.
Dab water at the end of the skin, so that the spring roll will close fully.
A huge plate of spring rolls waiting to swim in oil!
Get ready a pot of oil.
When the oil is hot enough, plop in some of the rolls and hear the sizzle.
When they are golden brown, it's time to take them out the pot!
Drain first on kitchen towels.
Dust icing sugar onto the rolls and serve warm.
P.S> Suggestion: serve with vanilla ice-cream (drizzled with maple syrup) as side dish.