Crispy apple pie rolls made from rice paper for a quick sweet treat
Apples are a staple ingredient in most kitchens, often just waiting to be used. If you suddenly crave a warm dessert but don't want to knead a complicated dough, these rice paper rolls with apple pie filling are the perfect choice.
- 3 medium-sized (tart) apples
- 1 tbsp lemon juice
- 3 tbsp maple syrup 🛒
- 1 tsp ground cinnamon
- 40 g walnuts
- lukewarm water for soaking
- 8 Travel Paper Sheets 🛒
- 2 tbsp neutral vegetable oil
- Preheat the oven to 200 °C (top/bottom heat) and line a baking tray with baking paper.
- Peel the apples, remove the core and cut the flesh into thin, short sticks or small cubes.
- Place the apple pieces in a bowl and immediately mix them with the lemon juice.
- Add the maple syrup and cinnamon and stir everything thoroughly.
- Roughly chop the walnuts, add them to the apple mixture and mix the filling again.
- Fill a large, shallow bowl with lukewarm water.
- Dip each sheet of rice paper into the water for about 5 seconds. Remove it as soon as it becomes pliable but still retains some firmness.
- Place the moistened rice paper on a clean board and place about two tablespoons of apple filling just below the center. Try to get as little liquid as possible from the bowl onto the rice paper.
- First fold the bottom edge over the filling, then fold both sides inwards and carefully roll up the rice paper as tightly as possible.
- Repeat the process with the remaining rice paper sheets and filling. Tip: If a rice paper sheet tears, wrap a second, moistened sheet around it. This will prevent any leaking maple syrup from remaining on the baking sheet and burning.
- Lightly brush the prepared baking paper with a little vegetable oil and place the rolls on it, seam side down. Brush the rolls all over with the remaining oil.
- Bake the rice paper rolls with apple pie filling for 20 to 25 minutes until golden brown, turning them carefully two to three times during this time.
- Let the finished rolls cool for about 5 minutes before serving, as the apple filling is very hot.
Recipe for rice paper rolls with apple pie filling
For the filling, you only need a few simple steps and pantry staples besides the apples. A little lemon juice prevents the fruit pieces from browning and adds a pleasant acidity. Maple syrup provides a mild sweetness, while cinnamon delivers the typical pastry aroma. Chopped walnuts give the mixture a nice crunch.
Working with rice paper requires a little finesse at first. Naturally gluten-free, it's ideal for guests with gluten intolerance. To make the stiff sheets pliable, they need to be briefly soaked in warm water. Place the moistened sheet on a clean, smooth board. Put one or two tablespoons of the apple mixture in the lower third. First, fold the sides over the filling, then tightly roll the whole thing up from the bottom.
Now the rice paper rolls with apple pie filling can go into the oven. There, the heat transforms the soft outer layer into a wonderfully crispy crust. The rice paper itself has hardly any flavor of its own, allowing the fruity and spicy apple filling to take center stage. To ensure the rice paper rolls with apple pie filling are crispy all over, you can brush them very thinly with a little neutral vegetable oil or melted butter before baking.
Let the finished rice paper rolls with apple pie filling cool briefly on the baking sheet after baking, as the filling inside will be extremely hot. This simple dessert tastes best when served still slightly warm with a scoop of ice cream.
The following recipes also demonstrate how versatile rice paper can be: Crab Rangoon, crispy summer rolls from the air fryer and rice paper dumplings with shrimp filling from the air fryer.
