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!
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Vegan Apple Pie Egg Rolls with Caramel Dipping Sauce

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.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Total Price: $4.99
Price per Serving: $0.25
Servings: 20 rolls
Calories: 150kcal

Ingredients

  • 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 1/4 cup (60 ml) neutral oil for frying - $0.20
  • A sprinkling of icing sugar - $0.01

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 150kcal | Carbohydrates: 23g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 80mg | Potassium: 120mg | Fiber: 1g | Sugar: 9g | Vitamin A: 0.4% | Vitamin C: 2.5% | Calcium: 1.6% | Iron: 5.4%