Apple Pie Egg Rolls with Spiced Cream Cheese Dip


2 tablespoons butter
3 green apples, peeled, cored, and diced
1 large lemon, juiced
lemon zest from half lemon
3 tablespoons brown sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon salt
16 egg roll wrappers
1 egg, lightly beaten
Spiced Cream Cheese Dip (recipe follows)


Preheat oven to 375°F.
In a medium skillet, over medium heat, melt butter.  Add apples and cook for about 6 minutes, until slightly tender.  Remove from heat and toss apples in lemon juice, lemon zest, brown sugar, cornstarch, cinnamon, nutmeg, and salt.

On a clean work surface, lay 1 egg roll wrapper and brush edge with a 1-inch perimeter of egg wash.

Spread 3 tablespoons of the filling across one side of the prepared egg roll wrapper.
Fold up the bottom, then fold in the sides, then carefully roll upward, tightly.  Press gently to seal.
Place onto a baking sheet lined with parchment and coat with a thin layer of cooking spray. Repeat until all filling has been used.

Bake egg rolls for 20 to 25 minutes or until golden brown and crisp.  About 5 minutes before cooking is done, brush tops of egg rolls with remaining egg wash.  Sprinkle with cinnamon and sugar.  Remove from oven and allow to cool slightly.  Serve with spiced cream cheese dip.

Spiced Cream Cheese Dip

1 (8-ounce) package cream cheese, softened
2 cups powdered sugar
1 tablespoon milk, half & half, or cream
1 teaspoon vanilla
1/2  teaspoon ground cinnamon
1/4 teaspoon ground ginger


In the bowl of a large mixer, fitted with the paddle attachment, cream cream cheese and powdered sugar.  Add milk, vanilla, cinnamon, and ginger, and mix on medium speed.
Serve with warm egg rolls.