Ingredients:

  • 3 medium (450g) Granny Smith apples, peeled and finely diced
  • 2 tbsp (25g) unsalted butter
  • 1/4 cup (50g) light brown sugar
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 10 sheets (150g) circular rice paper
  • 2 tbsp (30ml) melted butter
  • 1 tbsp (12g) granulated sugar
  • warm water

Instructions:

  1. Melt 2 tbsp (25g) of butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and lemon juice. Stir constantly for 5-8 minutes until apples are tender and the liquid forms a thick glaze. Remove from heat and cool slightly.
  2. Fill a shallow dish with warm water. Dip one sheet of rice paper for 5-10 seconds until pliable but not over-soaked. Lay the sheet flat on a clean, damp cutting board.
  3. Spoon approximately 2 tbsp (30ml) of the cooled apple filling along the lower center of the rice paper. Fold the bottom edge over the filling, tuck in the sides tightly, and roll upward into a compact log, ensuring there are no gaps where the filling can leak.
  4. Place the rolls on a baking sheet lined with parchment paper. Use a pastry brush to coat the exterior of each roll with melted butter and lightly dust with granulated sugar.
  5. Bake in a preheated oven at 400°F (200°C) for 20-30 minutes, or in an air fryer at 375°F for 10-12 minutes, until the wrappers are mahogany-colored and crispy.