Baked Apple Pie Egg Rolls

(Makes 20 egg rolls)

4 cups of apples, peeled and diced

1 lemon, juiced

1/2 cup sugar

4 tablespoons flour

2 teaspoons cinnamon

dash of salt

20 egg roll wrappers

1 egg, beaten

1 tablespoon butter, melted

cinnamon sugar

Preheat oven to 375. Line a large baking sheet with parchment paper and lightly spray the parchment with non-stick spray.

In a bowl, stir together the apples, lemon, and sugar. Add the flour, cinnamon and salt.

Beginning with one egg roll wrapper, lay it out on a work surface (I used a cutting board) and brush egg wash around each edge. Scoop about 2 tablespoons of apple filling onto one edge. Fold in the sides and roll up the egg roll tightly. Place on the parchment-lined baking sheet. Repeat until all the filling has been used.

Bake for 20 minutes. Remove from oven and brush each egg roll with melted butter, then sprinkle each with cinnamon sugar. Return to the oven for 5 more minutes.

Notes: Egg roll wrappers are crispy when baked and the interior layer is chewy. If you prefer your egg rolls fried, these would also be delicious deep fried, then dusted with cinnamon sugar after frying.