These are just TOO GOOD!!! Super easy to make and so yummy! The hint of cardamom in the whipped cream was perfect with these as well. Oh, cold these are just as amazing. We did mix things up a bit and add blueberries to our second batch..yum!
Quick shout out to Devin Scott and Zak Silver for basically making these and to Jen Scott, professional photographer extraordinaire and my wickedly cool friend!
Recipe: Egg roll wrappers (15), two eggs beaten for brushing onto the wrappers. Filling: 2 apples peeled and diced, 1 lemon juiced, 3 1/2 T instant tapioca pearls, 2t cinnamon, 1/2t nutmeg, 1/4t all spice.
Mix all the filling ingredients and let sit for 10 min, place 2T of filling onto egg roll wrapper, following egg roll wrapping directions and brushing with egg wash fold into cute egg rolls, place on a lined cookie sheet and bake for 20-25 min at 375.
Whipped cream: just make your basic whipped cream however add 1/2t of cardamom while mixing. Enjoy!
Quick shout out to Devin Scott and Zak Silver for basically making these and to Jen Scott, professional photographer extraordinaire and my wickedly cool friend!
Recipe: Egg roll wrappers (15), two eggs beaten for brushing onto the wrappers. Filling: 2 apples peeled and diced, 1 lemon juiced, 3 1/2 T instant tapioca pearls, 2t cinnamon, 1/2t nutmeg, 1/4t all spice.
Mix all the filling ingredients and let sit for 10 min, place 2T of filling onto egg roll wrapper, following egg roll wrapping directions and brushing with egg wash fold into cute egg rolls, place on a lined cookie sheet and bake for 20-25 min at 375.
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