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Servings

Prep Time

Cook Time

Ingredients

• 1 tbsp unsalted butter, melted
• 1 tbsp olive oil
• 2 tbsp granulated sugar
• 1 1/2 tsp ground cinnamon
• 3 Granny Smith apples, peeled and finely diced
• 1/3 cup fresh or frozen and thawed cranberries
• 1/4 cup light brown sugar
• 2 tbsp lemon juice
• 1 tbsp plus 1-tsp all-purpose flour
• pinch salt
• 1 egg, lightly beaten with 1-tablespoon water
• 12 large (5 1/2 inch/13 cm) egg roll wrappers

Directions

1. Preheat oven to 400°F. Line a rimmed sheet pan with parchment and set aside. In a small bowl, combine butter and olive oil together and set aside.

2. In a small bowl, combine granulated sugar and 1/2-teaspoon cinnamon together and stir until blended, set aside.

3. In a bowl, combine remaining 1-teaspoon cinnamon with next 6 ingredients and toss until apples are fully coated.

4. On a clean, dry surface, place a wrapper with one corner facing you and brush edges with egg wash. Keep remaining wrappers covered. Spoon 1/3-cup filling in the centre of wrapper, fold both side corners into the middle just until touching. Fold corner closest to you over filling and side corners and roll tightly, pressing slightly to secure end. Place seam-side down on prepared sheet pan and brush lightly with reserved butter mixture. Repeat process with remaining wrappers and filling.

5. Bake until golden brown and crispy, about 15 minutes. While still hot, brush top of eggrolls with remaining butter mixture and dust with reserved cinnamon sugar.