2 tablespoons of butter
4 apples, peeled, cored and chopped
1/4 c. of granulated sugar
1/4 c. lightly packed brown sugar
Juice of 1/2 lemon
1 teaspoon ground cinnamon
Pinch the kosher salt
12 egg roll wrappers
1/2 c. of caramel, and more for dipping
Vegetable oil, for frying
1/3 c. cinnamon sugar
Make an apple filling: In a large skillet over medium heat, melt the butter. Add the apples, sugar, lemon juice, cinnamon and salt. Cook, stirring often, until the apples have softened and the mixture is marbled, about 10 minutes. Let cool slightly, 10 to 15 minutes.
Place an egg roll wrapper on a clean, diamond-shaped surface and spread a layer of caramel in the center, then spoon about 2 tablespoons of apple mixture into a line over the caramel. Fold the bottom half and fold the sides over firmly. Roll up gently, then seal the fold with a couple of drops of water.
In a large skillet over medium heat, heat about 1″ of oil until a drop of water bubbles up when added to the oil. Add the egg rolls and fry until golden brown, 1 minute on each side. Transfer them to a paper towel-lined plate and immediately sprinkle with cinnamon sugar.
Serve hot with caramel, for dipping.