If you love apple pie but don’t know the first thing about making a pie, here’s a delicious way to get your baked apple fix. Baked apple spring rolls are so good and so darn picture-pretty when drizzled with chocolate and sprinkled with powdered sugar. Make a small batch for a family snack or make A LOT and serve for a special occasion.
But why bake the spring rolls? I’ve been seeing a lot of baked spring rolls on the web lately. It’s obviously an attempt to create a low fat version of a traditionally deep-fried favorite. What’s really curious is how spring rolls with sweet filling are referred to as lumpia. It isn’t, exactly. They are turon. Lumpia, on the other hand, is also a spring roll, fried or not, but with a savory filling. The most common filling for turon is saba banana with sweetened mashed mung beans a far second.
For my first attempt at making baked spring rolls, I used apples. The apple filling is Speedy’s idea, actually. He cooked turon yesterday, fried, with apple filling. The filling was seasoned a la apple pie with cinnamon. Following his basic idea, I made another batch of apple spring rolls — this time, baked. Were they good? Oh, yes. Were they crisp? Oh, yes. How is that possible? Read on and find out.
Baked Apple Spring rolls
Ingredients
- 2 Granny Smith apples
- juice of one kalamansi (or 1/4 of a lemon or lime)
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 cup butter melted
- 12 medium spring roll wrappers separated
- egg wash
- dark chocolate melted (optional)
- powdered sugar (optional)
Instructions
- Preheat the oven to 375F.
- Line a baking sheet with non-stick paper.
- Peel and core the apple. Cut into 1/2-inch cubes.
- In a bowl, toss the apple with the kalamansi juice. Add the flour, toss and make sure that every piece of the apple is coated well. The flour will make the apple juice syrupy during baking.
- Add the sugar, cinnamon and nutmeg. Toss to blend.
- Fill each wrapper with about two tablespoons of the filling. Wrap and seal well using the egg wash (see how to wrap spring rolls).
- Arrange the spring rolls on the prepared baking sheet. Drizzle each one with melted butter.
- Bake at 375 for 20 to 25 minutes or until golden brown.
- Some of the juices will seep out but don’t worry. The sugar will caramelize and even if the underside of the spring rolls get soaked with the juices, the caramelization will ensure that even the undersides are crisp rather than soggy. Speedy said we should bake the spring rolls on a rack next time. I think it’s a good idea. I have to think of a way to make sure that the spring rolls will not stick on the rack though.
- The spring rolls are tongue-scorching hot straight out of the oven. Wait a few minutes before picking up one and biting. They’re good plain, Speedy preferred them that way, but chocolate makes me happy so I drizzled melted chocolate over mine. And sprinkled in a little powdered sugar too.
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oh my!!! I want this now.
How timely! I have 2 apples that’s been sitting in my fridge, now I know what to do with them! Thanks Ms. Connie!
Happy cooking, ladies! Don’t forget to make extra because you’ll want more than one for yourself. :D
I have never heard of turon with sweetened mashed mung beans until now and more surprised to learn that it is the second most popular variation.
Just found out using Google that it is very popular in Malabon. I desperately want to try this variation of turon. Kakatakot nga lng pumunta ngayon sa Malabon at baka maabutan ako ng malakas na ulan at baha!
I will try to make it. I suppose the mung bean paste would be similar to what they put into steamed buns or hopia?
BTW, I have tried your dulce de leche turon and it has become a barkada favorite.
Thanks for this recipe. Got a box of apples and my husband has been wondering how we can consume it. This is very timely. AM thinking of adding some cheese as a friend says she loves eating apples with cheese.
You are a treasure!
You can also try mango and pineapple as fillings for turon. You can also serve it with vanilla ice cream – turon a la mode. The contrast of cold ice cream and the hot turon is quite an experience.
In Abe a resto serving Pampango and Filipino dishes, they have for dessert
turon halo-halo where the turon’s filling are those used for halo-halo, I.e
Langka, ube,mongo,saging. How innovative.
Natzsm, you can just boil monggo, mash, add sugar then cook over low heat until thick. Cool and use as filling.
Derdo, cheese is good — I add cheese to saba bananas turon filling. :D
Cecille, I’ve tried halo-halo turon at Balay Indang and, yes, they’re delicious! Am not sure who made them first — Abe or Balay Indang or someone else. :D
I made these this morning and they were a hit. The prep time took a bit long but I’m sure it was because it was my first time making them. I think this recipe is definitely a keeper. Thank you for sharing it.
I baked another batch yesterday. It’s become a favorite in our house too. :)
wow, sarap, i want to try this tonight but can i use fuji apples instead of granny smith variety.
You can try. Apple varieties that will work are those with minimal amount of juice.
Hi Connie,
Thank you for sharing this recipe…i tried this last saturday & it was very good…better than banana turon. In fact i bought apples again yesterday & wrapper..i’ll prepare some for my colleagues. I prefer it in plain.
Thanks again.
I think we could also make use of sayote, do you think it is possible?
thanks for sharing your recipes :)
Perhaps, you can experiment and share the results with is? :)
hi Connie i want to try this using banana but can i omit the brush with butter part or can i just use olive oil instead.thank you for another innovative recipe.more power to you!
Without the melted butter, the wrapper won’t turn crisp. Olive oil will make them crisp too BUT I don’t know how the turon will taste.
I made some last weekend and I got rave reviews from my family. Now we prefer this baked apple Turon over the fried ones. Thank you for sharing your recipe.
Cooking this now.. can’t wait to get it out of the oven! :)