Apple Enchiladas With Cinnamon Vanilla Sauce - cooking recipe

Ingredients

6 apples, Golden Delicious, peeled, cored, thinly sliced
1 small lemon (juice of lemon should equate to 2 tablespoons)
1/4 cup butter
1/3 cup brown sugar, firmly packed
1/2 teaspoon cinnamon, scant
1 tablespoon cornstarch
8 egg roll wraps
melted butter (enought to brush the tops of the enchiladas)
1 tablespoon granulated sugar, mixed with
1/4 teaspoon ground cinnamon
Cinnamon Vanilla Sauce
1 cup sugar
2 tablespoons flour
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup cold water
2 tablespoons butter
2 teaspoons vanilla extract

Preparation

Toss apple slices with lemon juice. In a large skillet, melt 1/4 cup butter over medium heat; add sliced apples.
Sprinkle with the brown sugar and the 1/2 teaspoon cinnamon.
Cook, stirring, until apples are tender.
Mix cornstarch with a few teaspoons of cold water then mix into apples.
Continue cooking for a minute or two.
Spray with nonstick butter flavored cooking spray or butter a 11x7-inch baking dish. On a large plate, lay out egg roll wrapper.
Spoon a little of the apple mixture down the center.
Brush ends lightly with butter then fold ends over each other, forming a roll.
Lift and quickly move to the baking dish, placing each roll seam-side down. repeat with remaining 7 egg roll wrappers.
Remaining apple mixture will be baked around the egg rolls, so there is no need to over-fill them.
Brush tops of the filled wrappers with melted butter.
Spoon remaining apples all around the edge of the rolls.
Sprinkle with the sugar and cinnamon mixture.
Bake in a 350 degree oven for 20 to 25 minutes.
Meanwhile, prepare sauce.
In saucepan, mix together the sugar, flour, cinnamon, and nutmeg; blend in cold water.
Bring to a simmer and simmer until clear and thickened, about 8 minutes.
Blend in butter and vanilla.
Spoon the spiced vanilla sauce over the filled apple rolls in the pan and serve remaining sauce at the table.
Serve \"enchiladas\" warm, with ice cream, if desired.