This recipe is from MichaelDC...
It sounds really good! YUMMMM!

[color:"blue"]
APPLE EGG ROLLS[/color]

4 medium apples
2 tablespoons butter
2 tablespoons brown sugar
1 teaspoon cinnamon
12 egg roll wraps
oil (for frying)
powdered sugar, for dusting

1) Peel and Chop Apples (pieces should be about the size of peas).
2) Melt Butter in a saute pan on MEDIUM. Add Brown Sugar and Cinnamon. Stir to combine.
3) Add Apples to Butter/Sugar Mixture, saute until Apples begin to soften (about 3-4 minutes).
4) Remove from heat.
5) Divide Apple mixture between 12 eggroll wrappers. Roll eggrolls and seal with water if needed (instructions for how to roll eggrolls can be found on the outside of the eggroll wrapper).
6) Fry in hot oil until golden brown (1-2 minutes).
7) Drain on paper towels.
8) Dust generously with powdered sugar.

This recipe does sound yummy but I found this article showing a problem with the end result... http://www.eatingcleveland.com/2008/09/10/apple-pie-egg-rolls-kitchen-disaster/
I would definitely like to make this recipe without the disaster results...Michael DC what's your secret to avoiding this problem????
Any other TTOLers have a solution? Thanks <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

A nice twist to MichaelDC's recipe that I found on FoodNewtwork.com

[color:"blue"]Caramel-Apple Egg Rolls[/color]

Ingredients

Apple Filling:
3 Granny Smith apples, peeled, cored, and cut into small dice
2/3 cup sugar
1/3 cup bourbon
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Pinch ground cloves
1 heaping tablespoon finely diced candied ginger
12 lumpia wrappers (available at Asian markets)
1 egg, beaten with 1 tablespoon cold water
Vegetable oil, for deep-frying
2/3 cup powdered sugar
1 quart vanilla ice cream, as accompaniment

Directions

To prepare the filling, toss the apples with about 1 tablespoon of the sugar and set aside. Place the remaining sugar in a large saute pan over high heat and cook, without stirring, until the sugar starts to caramelize and turns golden brown, 3 to 4 minutes (it happens fast, so don't leave the stove).
Add the apples and toss to coat with the sugar. Remove the pan from the heat, add the bourbon, and then place it back over the heat. (The bourbon can flame up, so be very careful.) Bring the bourbon to a boil, add the butter, vanilla extract, cinnamon, allspice, nutmeg, and cloves, and cook over high heat until the apples are tender, about 4 minutes.
Transfer the mixture to a large bowl and let cool until tepid. Add the candied ginger and mix well.

To prepare the egg rolls, place 1 lumpia wrapper on a flat surface, with a corner pointing toward you (as you look down on it, the wrapper should be a diamond shape). Place a heaping tablespoon of the filling on the wrapper about 1/2-inch from the corner closest to you, and then fold the corner over the filling. Fold the side corners over the filling, then roll to the opposite corner to form a cylinder. Brush the edge of the wrapper with the beaten egg to seal. Continue with the remaining wrappers and filling.

Heat about 4 inches of vegetable oil in a large saucepan over high heat until it reaches 350 degrees F. (You can check the temperature with a candy thermometer, or place a piece of bread in the oil; if it turns brown in about 40 seconds the oil should be at about 350 degrees F) Add as many egg rolls as will fit without overcrowding, and fry until golden brown, 1 to 2 minutes. Drain on paper towels. Let cool for 3 to 4 minutes, then dust with powdered sugar. Continue with the remaining egg rolls.

Serve warm or at room temperature with vanilla ice cream.

Michael's recipe doesn't make a liquid a filling as what was described in the article...
They were trying to duplicate a McDonalds Hot Apple Pie, with a more liquid filling...

I used to make these all the time for the kids. But, I used Pillsbury pie crust which sealed quite well, therefore, no leakage. Hubby's grandmother used to make something similar with a sweetened ricotta w/lemon rind filling and it was awesome! I used pie crust dough but she made it w/ravioli dough. That was the best!! But, being a busy working mom at the time, I found that Pillsbury pie crust worked just fine. Now, I long for the flavor of the dough.....hmmmm....another thing to do for Thanksgiving! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa