Crispy Baked Apple Pie Bites with a Chai Vanilla Dipping Sauce
 
 
Yield: 15 apple pie bites
Ingredients
for the apple pie bites
  • 3 medium granny smith apples, about 1 pound
  • ⅓ cup brown sugar
  • 1 teaspoon ground cinnamon, plus ½ teaspoon
  • ¼ teaspoon ground nutmeg
  • 15 egg roll wrappers, see note
  • 2 teaspoons sugar
  • Cooking spray
for the vanilla chai sauce
  • 1 cup powdered sugar
  • 1 tablespoon strongly brewed chai tea
  • ½ teaspoon vanilla extract
Directions
for the apple pie bites
  1. Preheat the oven to 400 degrees F. Line a baking sheet with nonstick aluminum foil or coat with cooking spray and set aside.
  2. Peel the apples then cut them into a small dice. You do not want the pieces too big or it will be difficult to roll the wrappers. In a medium mixing bowl, toss the apples with the brown sugar, 1 teaspoon of the cinnamon and the ground nutmeg.
  3. Before filling the egg roll wrappers, make sure you have a little bowl or cup of warm water and a clean work surface. Place the egg roll wrapper down so that a corner is facing you. Scoop 2½ tablespoons of the apple mixture and place it in a horizontal strip in the middle (closer to the bottom corner than the top corner). I like to adjust the mixture so it’s more of a log shape then a big mound. Now you are about to fold and make sure you fold gently and carefully so they don't break although if it breaks a little that's okay. Take the bottom corner of the wrapper and fold it up and over the mixture so it’s completely covering it then continue to roll it one more time. Fold in the left and right corners so they create a little envelope then continue to roll it until it’s 1 roll away from the top corner. Wet your finger with the water and use it to moisten the whole exposed top corner. Fold the corner down to close up and seal the roll. Place it on the baking sheet. Repeat for the remaining rolls.
  4. In a small bowl combine the remaining ½ teaspoon ground cinnamon with the 2 teaspoons of sugar. Coat all the rolls with cooking spray then sprinkle the cinnamon sugar over top. Bake the rolls for 8 minutes, then flip them over and bake for another 8 minutes. They should be crispy and golden brown. Serve warm with the dipping sauce.
for the vanilla chai sauce
  1. Sift the powdered sugar into a small mixing bowl. Add the chai tea and vanilla extract then whisk to combine. If it’s too thin, add more powdered sugar.
Notes
I use Nasoya egg rolls wrappers. I find them in the refrigerated section of my grocery store near the hummus and guacamole.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/09/19/crispy-baked-apple-pie-bites-with-a-chai-vanilla-dipping-sauce/