Caramel Apple Spring Rolls
Serve these decadent rolls warm from the oven for an indulgence on a cold wintery evening.
Makes 4 Servings
Spring Rolls
8 egg roll wrappers
3 Tbsp (45 mL) butter
2 Tbsp (30 mL) brown sugar
2 Tbsp (30 mL) raisins
4 large apples, peeled and julienned into 4 match-like strips
1 tsp (5 mL) cinnamon
canola oil, optional, for cooking
1. In saucepan, melt butter. Add sugar, raisins and apple. Cook for about 5 minutes. Remove from heat and stir in cinnamon.
2. Spread 1/8 of mixture onto each egg roll wrapper. Roll, tuck in sides and roll again to form a tightly sealed roll... Repeat for remaining rolls.
3. Place rolls on baking pan lined with parchment paper loose end of roll facing down.
4. Cook by one of 2 methods: Crispier, lighter texture: Deep fry in hot oil until golden. Lower fat: Heat oven to 450° F (230° C) and bake for 15-20 minutes or until golden crisp. Serve immediately.
5. Place 2 rolls on each plate. Cut diagonally in half for nice plate appeal. Serve warm drizzled with caramel sauce and a spoonful of whipped cream.
Caramel Sauce
1/2 cup 125 mL white sugar
1/2 cup 125 mL whipping cream
1. Cook sugar in medium saucepan over medium-high heat until it starts to melt around the edges; then shake pan to melt remaining sugar. Continue to cook, stirring with a wooden spoon until golden amber about 3 minutes.
2. Remove from heat . Stirring comstantly, add cream in a slow, steady stream. It will splatter slightly when hitting the hot sugar so pour slowly. If needed, return pan to heat for a few seconds, stirring until mixture is smooth.
3. Serve immediately while warm.
4. Save leftovers in fridge for up to 2 weeks. Simply warm briefly before serving.
Per serving (baked) with sauce:
Calories: 423
Carbohydrate: 64 g (58%)
Protein: 4 g (4%)
Fat: 18 g (38%)
N/A for special diets. Each roll provides 1/2 serving of fruits and vegetables.