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Chinese five-spice powder is best known for giving rich, savory meats a distinctive and delicious flavor. The blend of star anise, cloves, cinnamon, Szechuan pepper and fennel is often used in Asian and Arabic cooking – particularly in rich, meaty dishes.
But our Asian Spice Apple Egg Rolls are proof positive that the Chinese five-spice blend is equally delicious in sweet desserts! We cooked a mixture of in-season apples, currants, sugar and shredded coconut to create a sweet filling that is similar to one you would bake into a pie. Next, we folded the apple mixture in large egg roll wrappers – then deep fried them until golden brown and crispy on the outside.
Chinese five-spice powder is fairly potent so a little goes a long way – especially in a dessert recipe like today’s Asian Spice Apple Egg Rolls. But the five spice powder really is a wonderful complement to the flavors of sweet-tart Granny Smith apples – and it’s a change from the same ‘ol apple pie spice seasonings that are traditionally used in baked apple desserts.
We served our Asian Spice Apple Egg Rolls with an easy and creamy honey ginger dipping sauce. The cool, creamy dip against the crispy, warm egg rolls is a match made in heaven!
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Asian Spice Apple Egg Rolls
- 2 tablespoons butter
- 3 large Granny Smith apples
- 1 teaspoon rice vinegar
- 3 tablespoons water
- 1 tablespoon flour
- 3 tablespoons granulated sugar
- 1/2 cup currants
- 1/2 cup shredded coconut
- 1/2 teaspoon 5-spice powder
- 8 egg roll wrappers
- 1 egg beaten with a teaspoon of water
- Vegetable oil for frying
- 1 cup sour cream
- 1 tablespoon honey
- 1/4 teaspoon ground ginger
- Melt butter in a medium non-stick sauce pan then remove from the heat and bring to your counter.
- Peel and core each apple one at a time and dice into small to medium dice. As you dice, add to the butter and sprinkle in some vinegar and stir. Repeat for the other two apples until all the vinegar is in.
- Add water, flour, sugar, currants, coconut and 5-spice powder and return to the stove and cook about five minutes over medium to medium high. The apples should be just getting soft but still a little crunchy. Cool mixture by placing in the refrigerator. This step can be done well in advance of filling the egg rolls.
- Keep the pile of egg roll wrappers covered while you fill and roll.
- Place one wrapper on your counter with one corner facing you.
- Divide the filling into eight and place one portion in the front third of the wrapper spreading it from left to right but not all the way to the end. Lift the corner near you and roll away tucking the tip into the filling.
- With a finger tip, rub egg mixture along exposed sides all the way to where the roll is folded over.
- Grab the left and right corners and fold in towards the center while rolling the entire egg roll away from you finally ending seam down. Repeat for each eggroll and place on a plate, covering with a towel as you roll.
- Heat oil in a deep pan (deep enough to cover submerged egg roll) to 350 degrees F.
- With tongs or a spider, place half the eggrolls into the hot oil and cook for about three minutes turning occasionally, until golden brown. Remove to paper towels to drain. Repeat for last four after oil has returned to 350 degrees F.
- To make the dip, mix all three ingredients and serve with the fried egg rolls.
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