Tam To’s Apple Pie Sticky Rice Rolls

Directions

1. 1

   Wash and soak the glutinous rice in water for 2 hours. Drain; discard water. Add rice, coconut milk, almond milk, brown sugar, salt and cinnamon sticks to a medium saucepot. Bring to a boil over medium-high heat. Reduce heat to a simmer, cover and cook until rice is tender, 20-25 minutes, stirring occasionally. Remove cinnamon sticks, discard and let rice cool.
2. 2

   Meanwhile, in a separate saucepan, combine all filling ingredients. Cook over medium heat until mixture has thickened and apples are soft, about 15 minutes. Let cool.
3. 3

   For the sauce, in a small saucepot, combine all sauce ingredients. Cook until thickened, stirring constantly, 2-3 minutes. Cool slightly.
4. 4

   To assemble, soak rice paper in warm water. Layer two sheets of rice paper together. Position wrappers with one point toward you. Place spicy rice, apple filling and pecans in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Press edges to seal. Repeat with remaining wrappers and filling.
5. 5

   In an large skillet, heat oil over medium-high heat. Fry egg rolls, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with coconut sauce.