Ingredients (8 Servings)
• 2 tablespoons butter
• 5 cups diced peeled Granny Smith apples (about 4 medium)
• 4 tablespoons sugar, divided
• 1¼ teaspoons ground cinnamon, divided
• Pinch of ground nutmeg
• Pinch of salt
• 1 tablespoon all-purpose flour
• 2 teaspoons lemon juice
• 8 egg roll wrappers
• 4 teaspoons coconut oil
1. Heat butter in a large skillet over medium-high heat until just starting to brown. Add apples, 3 tablespoons sugar, ¾ teaspoon cinnamon, nutmeg and salt. Cook, stirring occasionally, until the apples are softened, 6 to 8 minutes. Add flour and cook 1 minute more. Remove from heat and stir in lemon juice.
2. Place an egg roll wrapper on a clean work surface with one corner facing you. Lightly brush the edges with water. Place about ⅓ cup of the apple filling in the center. Fold both sides of the wrapper over the filling, then fold in the bottom corner and roll up as tightly as possible. Repeat with the remaining wrappers and filling. Clean and dry the pan.
3. Combine the remaining 1 tablespoon sugar and ½ teaspoon cinnamon in a shallow dish and place near the stove. Heat oil in the pan over medium heat until shimmering. Add the rolls and cook, turning frequently, until golden brown on all sides, 5 to 7 minutes total. Dredge the hot rolls in the cinnamon-sugar.
• Make Ahead Tip: Prepare through Step 2, individually wrap and freeze for up to 6 months. Thaw overnight in the refrigerator before finishing with Step 3.
Serving size: 1 roll
• Per serving: 207 calories; 6 g fat(4 g sat); 3 g fiber; 35 g carbohydrates; 4 g protein; 48 mcg folate; 11 mg cholesterol; 13 g sugars; 0 g added sugars; 163 IU vitamin A; 1 mg vitamin C; 24 mg calcium; 1 mg iron; 202 mg sodium; 113 mg potassium