Apple Cranberry Egg Rolls

Sixteen weeks. Second trimester in full swing. Megan is showing — the bump is real now, visible under even the loosest teacher sweater. Her students know. She told them last week and they responded with the unbridled enthusiasm of nine-year-olds: shouted name suggestions (Dinosaur was proposed again), arguments about whether babies are cute or gross, and one very thoughtful card from Iris that said, "Your baby is lucky to have you as a mom." Megan laminated the card. It's on the fridge.

The house projects continue around the pregnancy. Tom finished the electrical in the basement. The bathroom is next — the carpet is gone (finally, blessedly gone) and new tile is being installed by a contractor because tile work is where even Kowalski men admit defeat. The house is becoming what we imagined: a home for a family. Not perfect. Still under construction. But home.

Megan wants pickles. All the time. On everything. Pickles on sandwiches. Pickles on pizza. Pickles as a snack at midnight. I bought a gallon jar of Polish dill pickles from the deli on Lincoln Avenue — Babcia's brand, if she had a brand — and Megan works through them with the dedication of someone training for a competitive eating event. The baby likes pickles. The baby is already Polish.

Made a batch of pierogi at the wide counter — the counter that was built for this, for rolling dough, for teaching and learning and feeding. The kitchen window framed the spring evening light. The range hummed with six burners. Megan sat on the counter (her spot, always) and ate pickles and watched me cook and rubbed her belly and everything was exactly where it was supposed to be.

After the pierogi were plated and Megan had claimed her share straight from the pot, I still had the counter, the light, and a little energy left — which in this season of our life feels like a gift worth using. I had wrappers left, a bowl of apples, and dried cranberries in the pantry, and the next thing I knew I was rolling again. These apple cranberry egg rolls are not Polish, not traditional, not anything Babcia would recognize — but they were born in the same kitchen, on the same counter, with Megan still perched in her spot, still rubbing her belly, still reaching for a pickle between bites.

Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min | Servings: 12 egg rolls

Ingredients

12 egg roll wrappers
3 medium apples, peeled, cored, and finely diced (Granny Smith or Honeycrisp)
1/2 cup dried cranberries
3 tablespoons brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon unsalted butter
1 teaspoon cornstarch
1 tablespoon cold water
1 egg, beaten (for sealing wrappers)
Vegetable oil, for frying (about 3 cups)
Powdered sugar, for dusting (optional)
Caramel sauce or vanilla ice cream, for serving (optional)

Instructions

Cook the filling. In a medium skillet over medium heat, melt the butter. Add the diced apples, dried cranberries, brown sugar, cinnamon, and nutmeg. Stir to combine and cook for 5–7 minutes, until the apples soften and release their juices.
Thicken the filling. In a small bowl, whisk together the cornstarch and cold water to form a slurry. Pour into the apple mixture and stir for 1–2 minutes until the filling thickens. Remove from heat and let cool for 10 minutes.
Fill the wrappers. Lay an egg roll wrapper on a clean surface in a diamond orientation. Place about 2 tablespoons of filling in the center. Fold the bottom corner up over the filling, fold in the side corners, then roll tightly toward the top corner. Brush the final corner with beaten egg to seal. Repeat with remaining wrappers and filling.
Heat the oil. In a deep skillet or Dutch oven, heat 2–3 inches of vegetable oil to 350°F over medium-high heat. Use a thermometer for accuracy.
Fry the egg rolls. Working in batches of 3–4, fry the egg rolls for 2–3 minutes per side, turning once, until deep golden brown and crispy. Do not crowd the pan.
Drain and serve. Transfer fried egg rolls to a paper towel–lined plate to drain. Dust with powdered sugar if desired and serve warm with caramel sauce or a scoop of vanilla ice cream.

Nutrition (per serving)

Apple Cranberry Egg Rolls — Rolling Dough for Two (Soon to Be Three)