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Apple Pie Egg Rolls


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Your List of Ingredients

2 tsp. cornstarch or arrowroot powder

• 3 cups peeled and chopped Fuji or Gala apples

• 2 packets natural no-calorie sweetener (like Stevia) OR 2 teaspoons of your favorite sweetener

• 1 tsp. cinnamon

• 1/4 tsp. vanilla extract

• 1/8 tsp. salt

• 6 large square egg roll wrappers (stocked with the tofu in the refrigerated section of the market)



Optional topping: powdered sugar

Optional dip: fat-free vanilla yogurt

 

Directions

1. In a medium nonstick pot, combine cornstarch/ arrowroot powder with 1/2 cup

cold water. Stir to dissolve.

2. Add apples, sweetener, cinnamon, vanilla extract, and salt. Stir well.

3. Set heat to medium. Stirring frequently, cook until apples have slightly softened

and mixture is thick and gooey, 8 - 10 minutes.

4. Transfer to a medium bowl. Let cool completely, about 1 hour

5. Meanwhile, preheat oven to 375 degrees. Spray a baking sheet with nonstick

spray.

6. Lay an egg roll wrapper flat on a dry surface. Evenly distribute 1 / 6th of the

apple mixture (about 1/3 cup) in a row a little below the center of the wrapper.

7. Moisten all four edges by dabbing your fingers in water and going over the

edges smoothly. Fold the sides about 3/ 4 inch toward the middle, to keep mixture

from falling out. Roll up the wrapper around the mixture and continue to the top.

Seal with a dab of water.

8. Place on the baking sheet, and repeat with remaining mixture and wrappers

9. Spray egg rolls with nonstick spray. Bake until golden brown, 25 - 30 minutes.

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