Ingredients
Filling
- 1 large honey crisp apple, peeled and diced
- 2 tsp lemon juice
- 1 tbsp coconut sugar
- 1 tsp arrowroot starch
- 1 tsp cinnamon
- 1 tbsp coconut oil
Rice Paper Rolls
- 10 sheets rice paper
- 1 egg
- 3 tbsp almond milk (substitute coconut milk if desired)
- 1 tbsp coconut oil (for frying, substitute ghee if preferred)
To Serve
- Caramel sauce
Instructions
- Prepare the apple filling: In a medium bowl, combine the diced apple, coconut sugar, arrowroot starch, lemon juice, and cinnamon. Toss until the apples are evenly coated with the mixture.
- Sauté the apples: Heat 1 tablespoon of coconut oil in a pan over low heat. Add the apple mixture and sauté for about 5 minutes, or until the apples are fork tender but not completely soft. Remove from heat and set aside to cool slightly.
- Prepare the dipping mixture: In a large shallow bowl, whisk together the egg and almond milk until well combined.
- Soften the rice paper: Working with one rice paper sheet at a time, dip it into the egg and almond milk mixture just enough to soften it lightly. Place the softened rice paper on a plate, dip a second sheet and layer it directly on top of the first. Let them sit together for about a minute to fully soften.
- Fill and roll the rice papers: Spoon approximately 1/4 cup of the sautéed apple mixture into the center of the layered rice paper. Fold in the two corners, then fold up the bottom edge and tightly roll into a spring roll shape. Place finished rolls aside and repeat with remaining rice paper sheets and filling.
- Pan-fry the rolls: Heat 1 tablespoon of coconut oil or ghee in a large pan over medium-low heat. Add 2-3 rice paper rolls at a time, ensuring the pan is not overcrowded.
- Sear until crispy: Cook the rolls for 3-4 minutes on each side until golden brown and crispy. Remove from the pan and set aside on a serving plate.
- Serve: Drizzle or spoon caramel sauce over the warm rice paper rolls and serve immediately for a delightful dessert.
Notes
- Use honey crisp apples or other firm apple varieties for the best texture that holds up during sautéing.
- If you prefer a vegan version, substitute the egg wash with a mixture of almond milk and a little cornstarch to help soften the rice paper.
- Ghee can be used instead of coconut oil for a richer flavor when frying.
- Be careful not to over-soften the rice paper or it may tear when rolling.
- Serve immediately after frying to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Fusion
