Description
Experience the crunchless comfort of apple pie! Tender, spiced Granny Smith apples are simmered with cinnamon and brown sugar, then wrapped in chewy rice paper.
Ingredients
Scale
- 2 medium apples (preferably Granny Smith), peeled and finely diced
- 10 large circular rice paper sheets
- 1/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 tablespoon unsalted butter
- 1 teaspoon cornstarch dissolved in 1 tablespoon cold water (cornstarch slurry)
- 1 teaspoon vanilla powder
- 2 tablespoons powdered sugar, for dusting
Instructions
- Step 1: Prepare the Apple Filling. Melt the butter in a saucepan over medium heat. Add the diced apples, brown sugar, cinnamon, and alcohol-free vanilla extract. Cook, stirring occasionally, for 8-10 minutes until the apples are tender but still hold their shape.
- Step 2: Thicken and Cool the Filling. Stir the cornstarch slurry into the apple mixture. Cook for one minute until the mixture thickens significantly. Remove from heat and transfer the filling to a shallow bowl or plate to cool completely (this is essential to prevent tearing the rice paper).
- Step 3: Soften the Rice Paper. Fill a shallow dish with warm water. Dip one rice paper sheet into the water for about 10-15 seconds until it is pliable but not overly sticky. Lay the softened sheet flat on a clean, dry surface or cutting board.
- Step 4: Assemble the Rolls. Spoon about 2-3 tablespoons of the cooled apple filling onto the center of the softened rice paper sheet, leaving ample space around the edges. Fold the left and right sides inward, then fold the bottom edge up and over the filling, rolling tightly to form a neat cylindrical roll (like a spring roll). Repeat with the remaining ingredients.
- Step 5: Serve. Arrange the finished Apple Pie Rice Paper Rolls on a serving plate. Dust generously with powdered sugar before serving immediately. These rolls can be eaten cold or at room temperature.
Notes
- Store leftover rolls in an airtight container, separated by a piece of parchment paper, for up to 2 days; they tend to firm up and become slightly chewy after chilling.
- While traditionally served cold, if you prefer them warm, briefly pan-fry the rolls in a dry skillet for 30-60 seconds per side until lightly golden, avoiding the microwave which can make the rice paper gummy.
- For an elevated dessert experience, serve these rolls alongside a small scoop of vanilla bean ice cream or a drizzle of salted caramel sauce.
- To prevent the rice paper from tearing during assembly, ensure the apple filling is completely chilled—warm filling will immediately start to dissolve the delicate wrapper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 rolls
- Calories: 150
- Sodium: 53mg
- Fat: 1.5g
- Saturated Fat: 0.9g
- Trans Fat: 0.0g
- Protein: 14g