Cranberry-apple Pie Spring Rolls

Rather than head full force, straight into Thanksgiving-dessert mode, I decided to put together a little treat – Cranberry-apple Pie Spring Rolls – to tide me over for the next month or so.

It’s not yet Halloween, but I’ve already started to think about one of my favorite Thanksgiving dessert recipes a family friend passed along to me years ago. It’s an apple-cranberry oat crumble that is seriously the bomb diggity. It might not sound like it, but it’s an indulgent dessert, and it’s one thing I always look forward to making and eating. If you like pears, try this crumble recipe for something simple and much less over the top.

These Cranberry-apple Pie Spring Rolls are a perfect way to enjoy a seasonal treat without too much indulgence. They’re like a little pie with the flavors of fall rolled into a crunchy crust. You’ll find apples, cranberries, brown sugar, cinnamon, and vanilla baked into these treats. They’re easy to make, and do I need to tell you that they’re totally adorable? I won’t even mention that you can eat them with one hand tied behind your back.

Forget about frying these spring rolls. I baked these lovelies so that I could eat them with vanilla ice cream on the side without feeling too guilty. Cranberry-apple Pie Spring Rolls are crunchy and filled with juicy fruit that is sweet and just a bit tart. Sprinkle a cinnamon-sugar mix over the top for the ultimate delight.

If you’re looking ahead a little, Cranberry-apple Pie Spring Rolls can help tide you over. They’re fun and convenient to serve for a crowd, so consider adding them to your holiday dessert list.

Cranberry-apple Pie Spring Rolls
Makes 12 Spring Rolls

INGREDIENTS

• 2 apples (I used Braeburn), peeled and diced small
• 6 ounces frozen cranberries, thawed and cut in half
• 1/4 cup packed brown sugar
• 1/3 cup water
• 1 tablespoon cornstarch
• 2 teaspoons ground cinnamon, divided
• 1/4 teaspoon ground ginger
• 1 teaspoon pure vanilla extract
• 12 large wonton wrappers
• 1 egg, beaten
• 2 tablespoons granulated sugar
• 2 tablespoons melted butter, divided
• (Optional) Vanilla ice cream

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Combine the granulated sugar and 1/2 teaspoon of ground cinnamon in a small bowl and mix to combine. Line a baking sheet with parchment paper and set aside.
2. Add the water and brown sugar to a large sauce pan over medium heat. Stir until the sugar has dissolved. Add about 1-2 tablespoons of the water to a small bowl and add the cornstarch to it. Whisk until smooth. Add the mixture back to the sauce pan, whisking as you add it.
3. Add the apples and cranberries to the pan along with 1-1/2 teaspoons of cinnamon, the ginger, and vanilla. Toss to combine.
4. Allow the mixture to cook, stirring occasionally, for 4-5 minutes. Remove from the heat.
5. One at a time, place a wonton wrapper in front of you on a flat work surface. Brush the outside edges of the wrapper with the beaten egg. Add about 2 tablespoons of the cranberry-apple mixture across the bottom of the wrapper, just inside the egg-washed edges.
6. Fold the left and right sides of the wrapper toward the center, just over the egg-washed edge. Tightly roll the wrapper up from the bottom to the top. Place the spring roll, seam side down, on the baking sheet. Continue until the cranberry-apple mixture is gone.
7. Bake for about 15 minutes. Remove from the oven and brush the tops with 1 tablespoon of melted butter. Continue baking for another 5 minutes or until the edges of the spring rolls are golden and tops are lightly golden.
8. Remove and brush the remaining 1 tablespoon of butter over each spring roll, and sprinkle the cinnamon-sugar mixture over the tops of each.
9. Serve warm.

Makes 12 Spring Rolls