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.