Apple Egg Rolls

4 large apples
1/4 cup firmly packed brown sugar
3 Tbl. butter
1 - 1 1/2 tsp. cinnamon
10 egg rolls
small bowl with water
Enough cooking oil to measure about 1 1/2" - 2" deep in a med. saucepan
1/2 cup powdered sugar

Peel, core and dice apples. (I used Granny Smith) In a medium size sauce pan combine apples, sugar, butter and cinnamon. On med. high heat, cook apples until most of the liquid has cooked out. The liquid left should be slightly thick. On a piece of waxed paper, lay out one egg roll sheet at a time. Just in from the center of the roll, spoon 2 heaping tablespoons of apple mix. Don't let the apples nor liquid go to any of the edges. Wet your fingers in the bowl of water and spread water around all edges of the roll. Fold one corner in and over the apples. Fold the 2 sides on the left and right over. Start bringing the other corner over keeping the apples tightly inside. Set aside and make the rest of your rolls. Heat oil on med. high. Place 2 - 3 rolls in the hot oil at a time turning once. Cook each side until lightly browned. Place on a paper towel to drain.

I try to leave about 1 Tbl. of apple juice in the bottom of the bowl, add 1/2 cup of powdered sugar, mix well and drizzle over my Apple Egg Rolls. You can also just sprinkle with powdered sugar while hot.

Changes - use recipes for other pie fillings but make sure you cook most of the liquid out before filling your rolls. Example - peach or berries.