Pineapple & Apple Spring Rolls with Vanilla Honey Sauce

I'm pretty sure everyone has something they like to do when their mind is restless and they just need to get to a more settled mental place... tor me that's cooking. Not just any cooking mind you; whenever I am feeling stressed or frustrated I often find myself in the kitchen cooking something brand new. It always works at putting my mind at ease, and sometimes results in something super delicious (Mac & Cheese Cups ... and now my Pineapple & Apple Spring Roll).

So, there has been this package of spring roll wrappers just sitting in our fridge, starring me dead in the face, just challenging me to make something delicious - well jokes on you spring rolls. Since I hate food shopping, and because it was 11 pm when I started this task of mine, I decided to use what we had in the house. I knew I wanted to make a sweet spring roll because I plan on making a savory one in the next few days and we didn't have any of the ingredients I needed in the house. What we did have in the house were some fresh apples and a pineapple, so the choice was very easy.

For the Rolls:  (I only made 2 rolls but this will probably make around 6):

1 large wedge of pineapple, chopped

1 apple, peeled and chopped

1/2 tbsp ground cinnamon

1/2 tbsp cinnamon sugar

1 tbsp vanilla extract

2 tbsp coconut flakes

1 tbsp brown sugar

3 tbsp chopped walnuts

1 tbsp fresh ginger, grated

I started by chopping up pineapple and apples - make sure to peel the apples. 

After you chop up the fruit, add 1/2 tbsp cinnamon, 1/2 tbsp cinnamon sugar, and 1 tbsp of vanilla extract. 

Next you should take 1 tbsp of butter and melt it in a pan. 

As your butter is melting, add about 1/2 - 1 tbsp of fresh grated ginger. I added 1/2 tbsp and I think I would add some more next time so that the ginger flavor comes through better.

After the butter is melted, add your fruit to the mixture. At this point I decided I wanted some crunch in my rolls so I also chopped up some walnuts and added those to the pan. 

As the fruit begins to soften, about 2 minutes, add a little brown sugar and coconut flakes to the pan.

Let the mixture cook for another two minutes, and then remove from the heat to cool off. As the fruit is cooling, heat some canola oil in a separate pan.

As your oil heats, and once your fruit has cooled a little, you need to make your rolls. 

Use about 2 tbsps of filling, and place it diagonally in the center of your roll. From there you should fold up the bottom, then fold the two sides in, moisten the top corner (using egg or water), and finally roll up the roll (there will be instructions to follow on the back of the spring roll package).

Your oil will be hot enough at this point, so place the roll into the pan.

You should allow the rolls to cook in the oil for about 2 - 3 minutes, turning as needed. Make sure that the oil doesn't get too hot - mine got a little too hot so the first roll got crispy on the outside too quickly. If your oil is too hot the rolls will crisp on the outside and not be completely cooked all the way through. Once the rolls are brown and crispy on the outside you should remove them from the pan.

As the rolls cool down you will have time to make your dipping sauce.

For the Vanilla Honey Sauce:

3 tbsp honey

1/2 tbsp vanilla extract

1/2 tbsp orange marmalade 

1/4 tbsp cinnamon sugar

Mix it all together and you have your quick & yummy dessert!

My Fatty Girl Portion :)

Normal Person Portion

The pineapple and apple go really nicely together, and the flavors are elevated by the vanilla and the coconut. The sauce is simple, but really pairs nicely with the roll. This dessert is great if you are in a time crunch because you can make up the mix ahead of time, and then just fry them right before it's time for dessert. Also, being a family of chocolate lovers, this is a nice change of pace from your typical heavy chocolate cake. I plan to modify this recipe to incorporate some other fruits, so stay tuned!