Apple spring rolls with Apple-Ginger glaze
Added by AnimeChef | Mon 24 Jan 2011 @ 05:07
This came about as a result of my constant desire to experiement in my cooking. Here, I decided to take the American concept of apple pie and then give it a slightly asian twist. I certainly hope you enjoy making and tasting this as much as my family and I did.
one 25-count package of spring roll shells; two 20oz cans of no sugar added apple pie filling; powdered ginger, powdered sugar and Saigon cinnamon; all to to taste.
Set the spring rolls out to thaw at room temperature. You may do this ahead of time, but you should not do so any longer than one hour prior to assembly.
Empty one can of pie filling into a small bowl. (You will be taking the apple slices for the spring rolls and leaving the juice to be used for the glaze.) Once the shells have thawed, lay them on your work surface turned so that three corners face away from you. Carefully place no more than three apple slices in the center of the shell. Proceed to sprinkle powdered ginger on the apples according to preference. Before wrapping, spread a very small amount at the top corner of the shell to help seal the spring roll.
The spring rolls may be baked or fried, depending on whether youíre pressed for time. If frying, cook in a small to medium skillet, up to three rolls at a time, in a moderate amount of oil over medium heat. If baking, set oven to 400įF and bake for 25 minutes. When cooking is finished, place the spring rolls on a cooling rack covered with paper towels to absorb any excess oil or leaking syrup. Allow approx. 5 minutes to cool.
For the glaze, add powdered sugar to the pie filling syrup that remains to taste and mix thoroughly with a fork. The larger amount of powdered sugar you add the thicker the glaze will be and will be less likely to be absorbed by the spring roll wrapper. Once the powdered sugar is thoroughly mixed, add a pinch of powdered ginger and stir again. Brush a light layer of the glaze onto the finished rolls and then sprinkle with cinnamon, preferably Saigon cinnamon.