My sister Naomi visited us in October when she was pregnant with my nephew Roey. For some reason green apples kept the nausea at bay and she bought a bunch which was left in our fridge for a long time. Not sure if I mentioned that I have a tiny refrigerator and it was really time to get rid of those apples. I was brainstorming with Greg (since he’s behind most of my good ideas) and he suggested apples and walnuts. I took a look at ingredients I had in my home and came up with apple egg rolls with vegan walnut caramel sauce. I don’t think this is what he imagined but they were a huge hit and best of all really quick and easy to make.
Left out the brown sugar from the picture!
Let the sugar cook with the coconut milk until it bubbles and thickens
The caramel sauce should be this consistency
Add the walnuts
Add some apple mixture to egg roll wrapper
I had to watch a youtube video to perfect my technique
Fry until browned on each side
Impressive and delicious
Ingredients
Method
- Grate apples using large holes of a box grater
- Toss with tablespoon of sugar
- Let sit for 1/2 hour until some moisture is released
- Drain apples and toss with cornstarch
- Fill eggroll wrappers with apple mixture using these instructions
- Fill frying pan with oil 1/2 inch high
- With flame on medium/low fry the eggrolls until browned on each side and let drain on paper towel lined plate
- To make the caramel sauce combine brown sugar and cream in a pot on medium flame
- Cook until boiling and it starts to thicken
- Remove from flame and add walnuts
- Spoon over eggrolls and serve
And I have discovered my contribution dish for Thanksgiving!!!
Awesome! Let me know how it comes out..