Hi Bold Bakers!
Fall season is pie season.
But we are not making just regular pies, we are making dessert egg rolls full of fall
flavors.
So let’s get baking.
So normally egg rolls are savory and fried, but ours are going to be sweet and baked.
They’re going to be golden and delicious just like egg rolls normally are but have
that little bit of less fat.
I’m going to start out by showing you three really simple fillings that you can make for
your egg rolls.
We’re going to start out by making an apple pie one.
For the apples, I’m using granny smith but you can use any apple that works well in your
country for cooking.
What you want to do is just peel it and slice and dice it up really small.
The smaller you cut it, the faster it’ll cook.
You only need one or two apples to make these rolls, it’s only a handful.
Go ahead and pop your chopped apples straight into a bowl and then we’re going to add
in our flavor and seasoning.
So we’re going to add in a little sugar for sweetness.
Feel free to use any type of sugar you like, splenda, coconut sugar, brown sugar.
Next we’re going to add in cinnamon, which of course you have to have cinnamon around
fall.
It’s warm and spicy and delicious.
So our next ingredient is corn starch or also known as corn flour.
And what this does is it thickens the juices coming out of the apples to create a sauce.
Now if you don’t want to use this or you don’t have it available to you then leave
it out.
Just don’t substitute it with regular flour, because it’s not the same thing.
And then lastly, we’re just going to add a little fresh lemon juice and this will keep
your apples nice and green and keep them from turning brown.
So you just want to give these ingredients a quick mix up, get the apples well coated.
And that’s it.
This is our simple, easy apple filling.
Now we’re going to set this mix aside and get started on our next perfect fall flavor,
which is pumpkin.
So this next filling is very similar to a pumpkin pie.
It tastes just like it.
In our bowl, we have some tinned pumpkin puree.
Now if this is not available in your country, don’t worry.
I’m going to put a link on my website of where you can buy it online.
Into our pumpkin puree, we’re going to crack in an egg.
Add in some brown sugar, some pumpkin pie spice or you can also use cinnamon, and then
all you wan to do is mix all of these ingredients together.
So I hadn’t had pumpkin pie until I moved to the united states, so for those of you
who have not tried it, I strongly suggest you do.
It’s such a lovely balance of a little bit of savory, sweet, salty, spicy, it’s delicious.
Ok so this is our pumpkin pie filling done.
I’m just going to pop this in the fridge and we’re going to get started on my personal
favorite, pecan pie egg rolls.
So in my bowl, I have some finely chopped, toasted pecans.
And you want to make sure that they are toasted.
Because it brings out that lovely maple, kind of coffee flavor in them.
Into our pecans, we’re going to add in an egg, some brown sugar, maple syrup, if you
don’t have this available you can always use agave, melted butter, vanilla extract,
and of course a pinch of salt.
And just like all the other fillings, we’re going to mix this one together.
I love this recipe because there’s no machines, no fancy equipment needed.
Ok so that’s it.
Now as you can see, this mix is pretty soft so you do want to put it into the fridge and
let it stiffen up for around half an hour before you fill your egg rolls.
So now it is time for the assembly.
And what we’re using to wrap up our egg rolls are these wrappers.
And they’re called egg roll wrappers or also spring roll wrappers.
They can be found in most Asian super markets and I’m also going to put a link on biggerbolderbaking.com
for where you can actually buy them online along with the recipe for the egg rolls.
One thing you want to know about these wrappers is that they do dry out if they’re left
sitting in the air so what I like to do is cover them over with a damp bit of kitchen
paper to keep them nice and moist until you get to that one.
So off-center on your wrapper, you want to put a big spoonful of your filling.
Be careful not to over stuff them because they might pop open when they bake.
So to help the rolls stick together, we’re going to brush them with some egg wash.
If you don’t eat eggs, feel free to use a little bit of water, that’ll work well
too.
And then to roll, very gently move your wrapper over you apples once covering them.
Then we’re going to turn in the sides and then just roll him over himself.
And then straight onto your baking tray.
Be careful not to put too much liquid from the apples onto your wrapper because it’ll
make it soggy as it bakes.
Next, we’re going to fill the pumpkin egg rolls and with these guys, less is more with
the filling because it is a little bit softer and you don’t want it to ooze out so just
put in a little bit.
Just like the apple, put it past the halfway point, and then some egg wash, and then because
this guy is soft, we’re going to roll him up gently.
Give him a little bit of a tuck towards you, turn in his sides, and then continue to roll
him over.
While they’re resting, make sure you also cover your prepared ones with a damp kitchen
cloth.
Ok so that’s pumpkin, and now for pecan.
So you can already see that our pecan pie has stiffened up nicely so this is perfect.
Just like the other egg rolls, we’re going to put it a little bit past halfway.
I feel like with this mix, you can be a little more generous because it’s nice and stiff.
And because it’s my favorite.
Egg wash for this guy.
As you can see, this one is a little easier to roll than the pumpkin.
Ok and just keep on rolling until all of your mix is gone.
If you want to make these up ahead of time for a party or for dinner, feel free to do
that, just make sure like I said before, to keep them covered with some damp paper towels.
Keep them nice and fresh and soft.
Once all your egg rolls are assembled, we’re going to brush them with some egg wash or
you can always use milk too.
And then we’re going to take some cinnamon sugar, and this is just a little bit of sugar
mixed with cinnamon, and we are going to generously dust them with this.
Ok that’s it.
Now we just want to pop these guys straight into a hot oven.
Bake your egg rolls off at 375 degrees Fahrenheit or 190 degrees Celsius for around 15-20 minutes
or until they go a lovely golden brown.
Now if you like baked, not fried desserts, make sure you try out my baked churros and
baked donuts because they are delicious.
Just like I predicted, our egg rolls are a beautiful golden brown and as you can see,
they have a nice crust on them from the cinnamon sugar.
Oh I am excited for our egg rolls.
So I’m going to cut them open while they’re still nice and warm.
Ah look at this bad boy, full of apple and cinnamon.
Smells fantastic.
It smells like the holidays and fall just in general.
It looks beautiful.
I’m going to give this one a little try.
What better way to eat a pie than a little mini hand-pie.
That is delicious.
Ok I’m going to cut open a pumpkin one so you can see that.
Aw look it looks fantastic.
I love pumpkin pie, the taste, the smell.
Even the color of it is so lovely.
Especially the taste, the taste is really lovely too.
Ok two done, where is pecan?
Ah just as I suspected, look how gorgeous that looks.
Packed full of nuts and maple goodness.
Absolutely beautiful.
This is what I was waiting for.
Hear that crunch of the pastry?
Oh and the nuts, it’s just absolutely gorgeous.
You can enjoy your egg rolls just simply by themselves, or you can serve them with cream,
maple syrup, ice cream, whatever you like.
Make them as big and bold as possible.
Subscribe to my channel so you do not miss out on upcoming recipes and I’ll see you
back here next week for more Bigger Bolder Baking.