Directions

Apple Filling

1. In a large skillet over medium heat, melt the butter. Add the apples, 2 tablespoons of Calvados, cinnamon, sugar, and lemon juice. Saute, stirring occasionally, until the apples begin to soften, about 5 minutes. In a small bowl, stir together the cornstarch with the remaining 1 tablespoon of Calvados, and dissolve to make a slurry. Stir into the apple mixture, and continue to cook for 2 minutes more, or until the mixture has thickened. Remove from the heat and set aside to cool.

Egg Wash

1. Beat together in a small bowl. Set aside.

Cinnamon-Sugar Coating

1. In a small bow, stir together the sugar and cinnamon. Pour onto a large plate and set aside.

Salted Caramel Sauce

1. Place the sugar, corn syrup, and water in a heavy-bottomed saucepan. Stir to combine.

2. Heat over high heat, occasionally swirling the pan, until it turns a medium golden amber color (about 5 to 7 minutes).

3. The sugar mixture will begin to rapidly boil before slowing down and darkening in color.

4. Remove the saucepan from the heat once the correct color is reached and the bubbles start to subside (be careful not to burn the caramel).

5. Slowly and carefully whisk in the cream. The mixture will foam up and sputter, so stand clear and keep stirring.

6. Add the butter and continue to stir until melted. Add the salt and vanilla and stir to combine. Pour the caramel into a heat-safe container and let it cool until it reaches your desired consistency or refrigerate until use. It will thicken as it cools.

Assembly

1. To make the egg rolls, measure ¼ cup of the cooked apple filling and roll inside one egg roll wrapper, brushing the last triangle edge with the egg wash and sealing. Set aside and repeat with remaining filling and wrappers. Heat the oil in a fryer to 350F. Fry the egg rolls a few at a time for 3 minutes (don’t overcrowd the fryer.) Remove from the oil and immediately roll in the cinnamon-sugar mixture.

2. To serve, cut 1 egg roll on the diagonal and arrange on a plate. Drizzle the egg roll with the caramel sauce and dust with powdered sugar. Serve extra caramel sauce on the side for dipping. Makes 6 large egg rolls.