This recipe for vegan apple pie egg rolls is an easy dessert for vegans with a sweet tooth. A simple apple-cinnamon filling wrapped inside spring roll wrappers and served with an addictive two-ingredient vegan caramel sauce. Great for an occasional sweet treat!
So just to clarify the concept of a vegan egg roll, the wrappers don’t actually contain egg. I used the brand Spring Home’s TYJ Spring Roll Pastry which has just flour, water, coconut oil and salt as ingredients. So they’re perfectly suitable for vegans and are great for savoury as well as sweet egg rolls like these vegan apple pie egg rolls!
Every time I make savoury egg rolls I invariably end up with leftover pastry. I had the bright idea of using them for a dessert and attempting to make something similar to the old McDonald’s apple pies. After googling, turns out that lots of other people have had the same idea so I’m not as clever as I thought!
But I did want to put my own spin on it by adding a sweet dipping sauce. Jessica in the Kitchen’s recipe for vegan caramel sauce is absolutely delicious as a dipping sauce for these dessert egg rolls and only requires two ingredients: sugar and coconut milk. You can add sea salt if you like salted caramel.
To make vegan apple pie egg rolls you’ll simply need to peel and dice some apples, cook them down in a pot with sugar and season with cinnamon. I added raisins too but those are totally optional if you don’t like them. You’ll have to let the filling cool completely before making the egg rolls so that they don’t burst when you fry them. So in the meantime you can prepare the caramel sauce.
Now for the wrapping. If you don’t often make spring rolls, don’t be intimidated – it’s not as hard as you think and even if the first few come out wonky, you’ll soon get the hang of it! If you do end up with some tears in your spring roll pastry, you can double wrap them with a second pastry and they should be fine.
Now, I tried every which way I could think of to bake these dessert spring rolls. Invariably they burst or the filling squeezed out through the holes I poked in them to prevent bursting! So I finally resigned myself to frying them and they held together perfectly (I mean, it’s a dessert with sugar, it’s not like it’s super healthy for you in the first place). If you do manage to bake them without bursting, please tell me your secrets!
These vegan apple pie egg rolls with caramel dipping sauce are a great simple dessert for non-bakers who have a tough time with vegan cakes and what not (I might be talking about myself right now). They are sure to satisfy your vegan sweet tooth!
Vegan Apple Pie Egg Rolls with Caramel Dipping SaucePrint Recipe
- 4 granny smith apples - $2.11
- ½ cup (100 grams) plus 3 tablespoons brown sugar, divided - $0.48
- ¾ cup (115 grams) raisins - $0.83
- 1 teaspoon cinnamon - $0.03
- 2 tablespoons flour - $0.01
- 20 small egg roll wrappers / spring roll pastry (12.5 cm / 5 inch square)* - $0.80
- ¾ cup (175 ml) coconut milk - $0.52
- About ¼ cup (60 ml) neutral oil for frying - $0.20
- A sprinkling of icing sugar - $0.01
Peel and dice the apples. Place them in a pot over medium-high heat and add a small splash of water. Simmer for a couple of minutes until the apples begin to soften then add the 3 tablespoons of sugar, raisins and cinnamon. Cook for about 10 minutes until the apples are soft but still holding their shape and have a lot of juice. Stir in the flour and continue to cook for a further 5 minutes to thicken the filling and remove the raw flour taste. Remove from the heat and allow to cool completely.
Meanwhile prepare the caramel sauce by combining the ½ cup of sugar with the coconut milk in a small pot over medium heat. Bring to a simmer and cook for about 15 minutes until the sauce thickens. You can make it as runny or as thick as you like, a good way to test is to take a bit on a spoon and blow on it to cool completely. This will give you an idea of the consistency of the sauce when it’s cool. Keep in mind that if you plan to refrigerate it, it will be quite a bit thicker when cold.
Roll the egg rolls by laying out a spring roll pastry sheet in a diamond in front of you. Place about 2 teaspoons of the cooled filling in the middle. Bring the bottom corner up over the filling, then fold over the right and left corners. Roll it up halfway and wet the top edge with water. Continue rolling up to the top and seal tightly. If you’ve got any holes, double wrap it with a second pastry sheet.
Once you’ve made all the rolls, heat the oil over medium-high heat in a pan until you can stick a wooden chopstick in it and it bubbles around it (that’s my test!). Fry the egg rolls until golden brown on both sides then remove them to a paper-towel lined plate.
Serve immediately with a sprinkling of icing sugar on top and the caramel dipping sauce on the side.
*If you are not experienced with wrapping spring rolls, you may wish to double wrap them to patch up the holes. In that case you’ll need 40 for $1.60.
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