Scrapple & Gouda Cheese Mini Egg-Rolls
Loaded with cheese, apple and scrapple, these egg rolls are perfect for your next family gathering or party!
2 lb. original RAPA scrapple
2 Tbsp. butter
4 Tbsp. brown sugar 1 tsp. cinnamon
1 1/2 c. apple juice
8 oz. smoked applewood gouda cheese, grated
1/3 c. apple sauce
3.5"x3.5" wonton wrapper-Frieda's brand
Cook scrapple on medium low, stirring to soften and break apart the scrapple, browning the scrapple only slightly.
Transfer to a bowl and allow to cool to room temperature.
Melt together butter, brown sugar and cinnamon in a sauce pan.
Warm the apple juice in microwave for 30 seconds, add to the sugar butter mixture.
Bring to a boil, stirring constantly.
In a separate bowl, combine 2 Tbsp. of cornstarch and 2 Tbsp. of cold water, mix well.
Add to apple juice mixture, stirring with whisk.
Reduce heat to low, simmer until thickened (2-3 minutes). Set aside.
Once scrapple has cooled, fold in grated cheese and apple sauce and stir briskly or pulse in food processor, about 3-4 pulses; for a consistency close to pizza dough.
Pack mixture into a ball and wrap with plastic, refrigerate at least 2 hours.
Unwrap scrapple mixture, break into chunks, about 2 teaspoons each and form into a cylinder shape. Lay wanton wrappers down as a diamond shape.
Place scrapple cylinder in the center of the wanton wrapper, horizontally.
Using your fingers or a small brush wet the far edges of the wanton wrapper.
Fold in the side corners on the wanton first, and tuck in the excess wanton around the filling.
Next, wrap the near corner over the filling and roll away from you.
Place on a cookie sheet. Repeat until all filling is used. Place in freezer for 15 minutes.
Deep fry at 350° for 3-4 minutes or until golden brown.
Serve with Apple Cinnamon Sauce.