Saturday, January 21, 2012

Blueberry Apple Egg Rolls

Crazy, right?! Mixing Chinese with American cuisine. Trust me, you'll love it. I've been craving sweets (as many people who try to go on any kind of diet do, even if it's just lessening your intake of sugar, salt, etc.), but every recipe I want to make is proportioned for 4-8 people! I have will power, but not that much to keep from eating an entire pie or 2 dozen cookies in 2 days. So, while at the store today I had this thought, Egg Rolls! They're easy, cheap and anything can be put into them. I took a look at the seal and 3 wraps (1 serving) is 170 calories (56.66 per wrap), not bad, and the price $1.50 for 20 wraps, can't beat that! These egg roll wrappers could be used instead of heavy dough or bread to create smaller meals/snacks, sort of like making my Breakfast Turnovers. I made regular egg rolls using chicken, carrots and cucumbers (recipe coming) for dinner but I also attempted making a Blueberry Apple Pie On-The-Go with the wraps, and let me tell you, it was amazing! The prep takes approximately 2 minutes, and cooking takes 10 (if the oven has already been warmed up). A regular piece of pie could put you back anywhere between 250-500 calories, per slice, but this little guy will please your taste buds and only eat up 100-150 calories, plus it's got those extremely healthy blueberries! Here's how I did it.

The picture isn't the most appetizing, but cooked blueberries don't photograph too well. They're still extremely tasty, though!

Makes 1-2 Rolls:
1 egg roll wrapper
1/8 cup of blueberries*
1/4 small apple chopped
1 teaspoon (or less) of sugar
1/2 teaspoon flour
The tiniest pinch of salt
Two shakes of cinnamon
A quick shake of nutmeg (if you like)
1 egg (optional)

Heat the oven to 425˙. Spray a cookie sheet with cooking spray. Mix the blueberries, apples, sugar, flour, salt, cinnamon and nutmeg together. Place the mixture on the egg roll. Wrap as you would an egg roll, folding in the sides then rolling it closed. To seal you can either use water, as in the Breakfast Turnovers or Blackberry Trucker Pie recipes, or brush some whisked egg on the edges. If you want a crispier looking top, brush the egg on the top of the roll as well, once it has been rolled and placed on the cookie sheet. Bake for approximately 10 minutes, or until brown. This recipe is definitely based on the eyes and tastebuds and not measurements. Not much fits in those egg roll wrappers, so you might end up making 2 wraps with this amount of blueberries and apples, depending on the size of the fruit. Happy Baking and Enjoy!

*If using frozen, make sure the are completely thawed and drained before using them

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