Caramel Apple Eggrolls
FILLING:
3 granny smith apples, peeled, cored -- small dice
2/3 cup sugar
1/3 cup bourbon
2 tablespoons unsalted butter
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 pinch ground cloves
1 tbl finely diced candied ginger
12 eggroll wrappers
1 egg beaten with 1 tbl. cold water
2/3 cup powdered sugar
To prepare the filling, toss the apples with about 1 tablespoon of
the sugar and set aside. Place the remaining sugar in a large saute
pan over high heat and cook, without stirring, until the sugar
starts to caramelize and turns golden brown, 3 to 4 minutes. Add the
apples and toss to coat with the sugar.
Remove the pan from the heat, add the bourbon, and then place it
back over the heat. (The bourbon can flame up, so be very careful.)
Bring the bourbon to a boil, add the butter, vanilla extract,
cinnamon, allspice, nutmeg, and cloves, and cook over high heat
until the apples are tender, about 4 minutes. Transfer the mixture
to a large bowl and let cool until tepid. Add the candied ginger and
mix well.
To prepare the egg rolls, place 1 lumpia wrapper on a flat surface,
with a corner pointing toward you (as you look down on it, the
wrapper should be a diamond shape). Place a heaping tablespoon of
the filling on the wrapper about 1/2-inch from the corner closest to
you, and then fold the corner over the filling. Fold the side
corners over the filling, then roll to the opposite corner to form a
cylinder. Brush the edge of the wrapper with the beaten egg to seal.
Continue with the remaining wrappers and filling.
Heat about 4 inches of vegetable oil in a large saucepan over high
heat until it reaches 350�F. (You can check the temperature with a
candy thermometer, or place a piece of bread in the oil; if it turns
brown in about 40 seconds the oil should be at about 350 degrees F)
Add as many egg rolls as will fit without overcrowding, and fry
until golden brown, 1 to 2 minutes. Drain on paper towels. Let cool
for 3 to 4 minutes, then dust with powdered sugar. Continue with the
remaining egg rolls. Serve warm or at room temperature with vanilla
ice cream.
Yield: 12 egg rolls |