Steel Your Heart Away Eggrolls
- Paula Todora
Recipe by Paula Todora – 2013 Entry – Spar for the Spurtle 2013 Winner, Bob’s Red Mill Natural Foods
- 1 ½ quarts Peanut Oil
- 1 cup Bob’s Red Mill Steel Cut Oats
- 1 cup Unsweetened Coconut Milk
- ¾ cup Water
- 2 large Granny Smith Apples
- Juice of 1 Lemon
- 1 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/8 tsp Cloves
- 3/4 cup Light Brown Sugar, packed
- 2 Tbsp Pure Maple Syrup
- ¼ tsp Sea Salt
- 1/2 cup coarsely chopped Walnuts
- 1/2 cup Golden Raisins
- 12 Eggroll Wrappers
- ¼ cup Powdered Sugar
Soak oats in coconut milk and water in refrigerator overnight. Heat peanut oil in wok or large pot to 350 degrees, using a thermometer. Peel, core and chop apples into 1/2 inch pieces and place in small bowl; sprinkle with lemon juice and stir to coat.
In a 2 quart saucepan on high heat, combine soaked oats, apples with lemon juice, spices, brown sugar and maple syrup. Bring to a boil, stirring, add salt and reduce heat to medium. Cook 10 minutes, uncovered, stirring occasionally.
Add walnuts and raisins; stir well and continue to cook, covered, on medium heat 5-10 more minutes, stirring occasionally. When apples are tender and oats are cooked, transfer to a bowl that is sitting inside an ice-filled bowl to decrease temperature before filling eggroll wrappers.
With a corner of an eggroll wrapper pointed towards you, place 2-3 Tablespoons of filling in the middle and spread from side to side, leaving 1 inch on sides. Pull up bottom corner and snuggly cover filling. Bring each side corner over, and pat edges of remaining top corner with water. Roll to seal, making sure the end is tucked under. Repeat for remaining egg rolls.
Cook, 3 at a time in heated oil for 1 minute on each side, or until golden and crispy. Drain well on paper towels. Repeat with remaining egg rolls. When ready to serve, cut each diagonally and stand one up; Sprinkle with sifted powdered sugar. Serve warm with a dipping sauce of chilled orange marmalade mixed with honey, if desired.