Quick n Easy Apple Pie Egg Rolls

Spiced apples are folded up with cream cheese and cinnamon/sugar inside an egg roll wrapper, then baked.

Ingredients:

5 medium-sized Granny Smith apples, or 3½ cups, peeled, cored, and coarsely chopped.
frying oil or frying spray;
22–24 egg roll wrappers;
1 teaspoon ground cinnamon;
1–2 tablespoons cornstarch;
¼ cup (50 g) packed light brown sugar;
8 ounces room-temperature cream cheese,
about 2 teaspoons each egg roll;

Topping

Turn the oven on to 425°F. Use parchment paper to line a baking sheet. Put aside.
Combine apples, cornstarch, cinnamon, and brown sugar in a medium-sized bowl. Stir thoroughly and reserve. (The apple mixture will yield about 3½ cups.)
Lay the egg roll wrappers out on a sanitized surface. Spoon two teaspoons of cream cheese into the center of each wrapper, one at a time.
Add around two teaspoons of the apple mixture on top.
Putting the Egg Rolls Together
Wet the egg roll wrapper’s edges with water.
First, fold up the bottom corner so that it barely covers the mixture of apple and cream cheese before rolling. To fold in the mixture, roll once.
Second, fold in the right and left corners of the wrapper to the center, lightly pushing to seal. (If the wrapper won’t stay folded, you might need to wet the corners and edges more.) Now it ought to resemble an envelope that is open.
Roll the egg roll until the filling is completely encased inside. To seal the edges, press.

Making Baking

After transferring the wrapped egg rolls to the prepared baking sheet, give each one a cooking oil brushing or spritzing.
Bake the egg rolls for 15 to 17 minutes, or until golden, turning them over halfway through.
Stir together the sugar topping and cinnamon while the egg rolls bake.

Topping

Sugar and cinnamon should be combined in a shallow dish or plate. Once the egg rolls are cooked
before baking, quickly roll them in the mixture to coat completely.
Present the egg rolls alongside a caramel sauce side for drizzling or dipping