Pssst! I announced the winner of the Fruitables Dog Treat Giveaway!
This recipe was actually my submission to One Green Planet this month, but I wanted to reshare to make sure no one missed it- it’s that good.
As summer winds down my thoughts begin to turn towards traditional autumn dishes like apple pie, only I’m not ready to turn on my oven yet (mid 90’s this week in Denver, WTF!?). What’s a girl to do? Well… turn to her best hot-weather-friend, of course- the grill!
These are the perfect alternative to the traditional over-baked dessert: Fun, handheld apple pies you can cook without heating up your kitchen! Delicious apple pie filling wrapped in spring rolls, grilled, and then brushed with melted vegan butter and sprinkled with cinnamon and sugar. The only thing that could possibly make it better is the vanilla-infused whipped coconut cream that is just perfect for dipping.
Grilled Apple Pie with Vanilla-Coconut Whipped Cream (Makes 10-12 rolls)
Ingredients (Apple Pie):
- 6 large apples (Fuji apples work great), peeled and sliced
- 1 1/3 cups water
- 1 1/4 Tablespoons lemon juice
- 1 cup sugar
- 3 Tablespoons cornstarch
- 3-4 pinches of sea salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 20-24 spring roll wrappers, defrosted
- Non-stick spray
- 2-3 Tablespoons vegan butter, melted
- 1/4 cup cinnamon sugar mix for sprinkling (this is approximate, you may need a little more/less)
- In a sauce pan over medium heat, mix the apples, water, lemon juice, sugar, cornstarch and salt. Once the mixture begins to bubble, reduce heat to low-medium and cook for about 25 minutes stirring occasionally, or until the apples soften. The mixture isn’t going to cook inside of the spring rolls, so it’s important to give it plenty of time on the stove top. If the mixture gets too dry, add more water- you want it to be the same consistency as it would be inside of an already baked pie.
- If you’ve never worked with spring roll wrappers before, the key is to be gentle with them. Leave the package on the counter for at least an hour before you start to work with them, and keep a bowl of cold water and a paper towel near by as you start to separate them. As you’re pulling a wrapper away from the rest, squeeze the wet paper towel at the point of separation. You can even rub the paper towel back and forth to help the wrappers separate, and this should keep them from tearing. If you’re still having trouble, try separating them two at a time.
- Once the filling is ready, place the wrappers (2 at a time, doubled up) on a non-stick surface such as a cutting board with the points oriented up, down, left and right- like a diamond. Spoon 2 heaping spoonfuls (I used a soup spoon) onto the center of each. Grab the top point and fold it down to match up with the bottom, giving you an inverted triangle. Next take the two side points and fold them in towards each other. Finally, grab the bottom point and wrap it upwards and around the roll. As you finish, place each on a plate with the flap underneath the roll. If you need a picture, check out my buffalo tofu spring roll post.
- When you’re finished building the rolls, heat the grill to medium/ medium-low heat and spritz with a little non-stick spray. Place your rolls onto the grill (flap side down) and leave for about 5 minutes. Flip and leave on for another 5 minutes. You want grill marks but you don’t want them to burn! Brush the tops with melted butter and sprinkle with cinnamon-sugar, and serve with the vanilla-coconut whipped cream.
Ingredients (Vanilla-Coconut Whipped Cream):
- 2 cans of full-fat coconut milk, unshaken and left in the fridge overnight (I used Thai Kitchen)
- 3 teaspoons vanilla
- 1 teaspoon sugar
- Gently open the cans, and scrape just the white solid portion out of the first can, avoiding the liquid at the bottom, into a large bowl. For the second can you can pour the entire thing into the bowl, liquid and all. Add in the vanilla and sugar and beat with an electric mixer until fluffy! Note: If you want a stiffer cream, use 3 cans, only using the solid portions.