Apple Pie Spring Rolls
Try our amazing apple pie spring rolls! Filled with grated apples and cinnamon, these crispy finger foods are easy to make any day of the week. They're sure to become a favorite Friday tradition in no time!
Servings 8 rolls
Calories 117kcal
Equipment
- Non-stick frying pan (10.5 inch / 26 cm)
- Non-stick baking sheet
Ingredients
- 8 Rice paper sheets (I used a 6-inch diameter small one this time) → guide to all types
Filling
- 3 Apple 1 apple is approx. 3.5 oz (100 g)
- ¼ cup Cane sugar
- 1 Tbsp Pumpkin spice or cinnamon
Instructions
Preparing the filling
- Wash and peel apples.
- Use a large hole cheese grater and grate the apples.
- Take a small saucepan and add grated apples, sugar, and pumpkin spice.
- Heat it over low-medium heat until the sugar dissolves and the apple pieces soften. Leave it to cool.
Rolling rice paper
- Gently submerge the rice paper. (See NOTES on how to know the duration.)
- Once submerged, transfer it to a dry and smooth surface.
- I place the filling in the middle around the lower third of the rice paper. Approx. 1-2 Tablespoons.
- First, fold the sides gently but tight towards the middle.
- Take the bottom seam and fold it upwards gently, but tight.
- Use your fingers to tuck the filling tight within the rice paper before rolling it up.
- Roll it all the way up, but use your fingers to keep the filling tucked tightly.
Baking, pan-frying, or air frying
- Preheat a frying pan over medium heat. Spray a bit of oil. Fry the spring rolls on all sides. Gently roll them around using tongs. They should be crispy and slightly bubbly on the surface.
- Preheat the oven to 395 Fahrenheit (ca. 202 °C). Place the rolls on a baking sheet with parchment paper or a non-stick baking mat. Spray it with a bit of oil. Don’t brush them, as you might end up adding too much. Bake them for 10-15 minutes. The rice paper will not change color, so don’t wait for them to be golden brown. I usually flip them after 10 minutes to ensure they are crispy all around.
Video
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Notes
- Use dry hands → Make sure to dry your hands before handling rice paper wrappers to avoid sticking together. Wet hands can activate the rice papers.
- A damp towel or submerging in water? → The method of softening rice paper depends on its tapioca starch content. Check the packaging for the ratio of tapioca and rice flour, use a damp towel for high tapioca content, and submerge in water for high rice flour content.
- How long does it take to submerge rice paper wrappers? → Submerging time varies by type. Typically, you will need 7-8 seconds for wrappers made of 100% rice flour, less for those with tapioca starch. Test by submerging your rice paper for 3-4 seconds. Place it on the smooth, clean surface and wait 2-3 seconds. If it is still not soft, submerge it again.