Egg Roll Apple Pies

• 2 tablespoons butter
• 4 large granny smith apples, diced (peeled or unpeeled, your choice)
• 3 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon flour
• 1 tablespoon fresh lemon juice
• 8 egg roll wrappers
• oil, for frying
• cinnamon sugar to roll the pies in (3 tablespoons sugar plus 3 teaspoons ground cinnamon

-Heat butter in large skillet over medium heat until melted.

-Stir in apples.

-Sprinkle in the sugar, cinnamon, nutmeg and salt. Stir. Cook, stirring occasionally, until the

apples are softened (about 6 minutes).

-Stir in flour and remove from heat.

-Stir in the lemon juice, and allow the mixture to sit for a few minutes to cool down.

-When the apples are cool enough to handle, fill the egg rolls:

Place the egg roll wrapper with one corner pointing towards you.

Brush the edges with water.

Place a heaping 1/4 cup (I use a measuring cup) of apples in the center of the egg roll.

Fold the left and right sides of the egg roll toward the center (they should barely touch).

Fold the bottom up over the filling, and continue rolling toward the top, trying to keep the

egg roll as tightly rolled as possible.

Repeat with the remaining egg rolls.

-Fill your deep fryer with oil, according to manufacturer's directions. Heat the oil to 375

degrees fahrenheit.

-Submerge the frying basket in the oil.

-Carefully place the egg rolls into the oil, allowing plenty of space between them (fry in

batches if necessary).

-Fry until golden and crispy (about 5 minutes).

-Remove the egg rolls from the fryer onto paper towels (briefly), as soon as the excess oil

drains quickly roll the egg rolls in the cinnamon sugar mixture to coat.