Apple Pie Egg Rolls

INGREDIENTS:

1 Tablespoon water
1 Tablespoon all-purpose flour
7 egg roll wrappers
21 ounce can apple pie filling (these can be chopped up smaller in the can if you prefer)
¾ cup granulated sugar
1 Tablespoon ground cinnamon
caramel sauce, for dipping (optional)

DIRECTIONS:

In a small bowl, whisk together 1 Tablespoon water and 1 Tablespoon all-purpose flour until fully combined. Set aside.
In a small, shallow bowl, stir together 1 Tablespoon ground cinnamon and 3/4 cup granulated sugar. Set aside.
On a clean work surface, lay one of the 7 egg roll wrappers with one of the pointy ends facing you.
Place ⅓ cup (from the 21 ounce can apple pie filling) at the bottom third of the wrapper.
Take that bottom corner and fold it up over the filling.
Dip a finger into the water/flour mixture and moisten all the exposed edges of the wrapper really well.
Tuck both sides (left and right) of the wrapper over the filling. Continue to tightly roll until you make a little log and everything is sealed. Place on a platter while you continue rolling the rest of the egg rolls.
Note: if the wrapper isn’t sealing tightly, add a little more of the water/flour mixture on the inside of the wrapper and seal again. You want these wrapped very tightly so they don’t unroll while frying. This mixture acts as a glue for the wrapper.
Fill your deep fryer with oil (to the oil line) and preheat to 350°F. If you don’t have a deep fryer, you can use a dutch oven or other heavy pot and fill with 4 inches of oil and preheat to 350°F. (see my video below where I show making them in a dutch oven)
Place a wire rack over a baking sheet and set aside (you’ll use this to put your finished egg rolls on later.) If you don’t have a wire rack, that’s ok, just use a baking sheet.
Very carefully place 3-4 egg rolls into the deep fryer basket, lower the basket and fry until golden brown, 3-4 minutes.
If using a dutch oven, you’ll want to flip them a time or two to make sure they brown evenly.
Lift the deep fryer basket up and allow it to drain. Using tongs, take one of the egg rolls out and immediately place it into the cinnamon sugar and roll it around until coated.
Place the coated eggroll on the prepared wire rack to catch any excess cinnamon sugar.
Repeat this process with the remaining egg rolls and serve warm with caramel sauce, for dipping (optional.)