For the apple filling:
  • 2 Tbl unsalted butter
  • 5 c diced and peeled Granny Smith apples (about 4 medium)
  • 1/2 c + 2 Tbl granulated sugar, divided
  • 1 1/4 teaspoons ground cinnamon, divided
  • Pinch of ground nutmeg
  • Pinch of salt
  • 1 Tbl Better Batter All-Purpose Flour
  • 2 tsp fresh lemon juice
Cinnamon Whipped Cream:


Prepare the dough. Using the recipe and directions as described on Gluten Free On A Shoestring's website (linked above), prepare the dough using a stand mixer. Be sure to let the dough rest at least 10 minutes. This dough is very easy to work with as long as you have properly measured out your ingredients and have extra Better Batter flour on hand for rolling. After the resting period, cut the dough in half and roll it out to a maximum of 1/8-inch. The thinner the better as long as you don't don't break it when you stretch/roll it. Continue to sparingly sprinkle flour so the dough doesn't stick to your rolling pin or counter. I ended up cutting my wrappers into 4-inch squares instead of 3-inch squares for a total of approximately 20 wrappers, re-rolling scraps once. Make the apple filling. Saute the diced apples in butter in a large non-stick skillet over medium heat. Add 2 Tbl sugar, 3/4 tsp cinnamon, nutmeg, and salt. Stir to combine and cook until the apples soften, about 5-8 minutes. Add the 1 Tbl flour and fold to coat the apples, cooking 1 minute more. Remove the apples from heat and add the lemon juice and stir. Let the apples cool while you roll out the wrappers. Fill and roll. Place a wrapper on a clean surface with one corner facing you. Lightly brush the edges with water and place a heaping tablespoon of apple filling in the center. Fold the bottom corner up and over the filling, tuck in the sides, and roll completely. Place seam side down on your work surface. Repeat with remaining wrappers and filling. Clean and dry the skillet used for the apple filling. Make the cinnamon coating. Combine the remaining 1/2 c sugar and 1/2 tsp cinnamon in a medium bowl. Place this near the stove. Pan fry the egg rolls. Heat the coconut oil in the skillet over medium heat until shimmering. Add half the rolls at a time, placing seam side down to start. Cook, turning frequently until golden brown on all sides, about 5-8 minutes. Immediately dredge the hot rolls in the cinnamon and sugar mixture. Repeat with remaining egg rolls. Serve hot with cinnamon whipped cream. Make the whipped cream. Using a medium bowl and a handheld electric mixer, beat the heavy cream and powdered sugar together until soft peaks form, about 1-2 minutes. Add the vanilla and cinnamon and beat an additional 30 seconds. Transfer to a small serving dish. Make ahead! The won ton recipe can be made ahead. Roll out the dough, cut into squares, and wrap well to freeze. Thaw and let come to room temperature before adding the filling and frying. Alternatively, make this entire recipe ahead of time but freeze the rolls after you fill them, but before they are cooked. Thaw overnight in the refrigerator before cooking and serving. Adapted from Eating Well and Gluten Free On A Shoestring