4 tart-sweet apples peeled, cored, and sliced
1-2 tablespoons unsalted butter
2 teaspoons lemon juice
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon nutmeg
Medium sized spring roll skins
Vegetable oil, for deep-frying
Powdered sugar, for garnish
Caramel Sauce to drizzle
In a 2-quart saucepan over medium heat, cook the butter, lemon juice, and sugar until melted. Add the cinnamon,nutmeg, and apples. Cook, stirring occasionally, until the apples have softened for about 8-10 minutes. Let the apple mixture cool for about 10 minutes.
Arrange the spring roll wrappers on a dry work surface then place 2 tablespoons of the apple mixture in the center of each of the spring roll wrappers. Roll the wrappers around the mixture, folding the edges inward. Before your final fold, dip your fingers in water and then moisten the outer edge of the wrapper to seal the spring roll .
Heat 1-1 ¼ inches of oil in a pot, over medium-high heat to about 375 degrees.
Slide in a few spring rolls and fry, turning as needed, until golden brown and very crisp, for about 4-5 minutes. Remove from the oil and drain.
Drizzle with caramel sauce and dust with powdered sugar and Enjoy