A fun spin on your favorite fall dessert, these mini apple pies are doused in cinnamon sugar, leaving them with a crispy crust.
1 Braeburn apple
1 Golden Delicious apple
2/3 cup sugar
1 1/2 tsp ground cinnamon
2 tsp lemon juice
1/2 tsp ground allspice
1 tbsp cornstarch
8 egg roll wraps
1 cup canola oil
Peel, core, and finely chop the apples. In a large bowl, combine the sugar and cinnamon.
In a 10-inch skillet, combine apples, lemon juice, allspice, and ¾ of cinnamon-sugar mixture. Cook on medium 3–4 min., until apples begin to release juices, stirring often. Season with pinch of salt. Sprinkle the cornstarch over apples and stir until well combined. Remove from heat and let cool.
Spoon 2 rounded tbsp of filling diagonally across center of egg roll wrap. Wet edges of wrap with some water. Fold bottom corner up and side corners in; roll to close. Arrange seam-side down. Repeat with remaining apples and wraps.
In a deep 12-inch skillet, heat the oil on medium-high until hot. Carefully place egg rolls in skillet, seam-sides down. Cook 3 min., until golden brown, turning occasionally to brown evenly. Transfer to a paper towel–lined plate. Place the egg rolls into the bowl with the remaining cinnamon sugar and toss until well coated. Serve warm.