This is a very simple take on apple turnovers, with spring roll wrappers instead of a more typical pastry dough. These were my first apples of the season, from back home. I know I'll have bags more coming soon, so I'll be busy with apple recipes in the coming months.
7 spring roll wrappers
4 medium-sized apples
1/2 cup walnut bits
1/3 cup sugar
2 tsp. cinnamon
1 tbsp. lemon juice
vegan margarine (Earth Balance, as always)
1 tsp. cornstarch, mixed with a half cup of water
1. Preheat oven to 375 F. Peel, core, and dice the apples to quarter inch cubes. Mix apple with sugar, cinnamon, and lemon juice, and stir to combine.
2. Place one spring roll wrapper on a clean work surface. Cut in half from top to bottom with a non-serrated knife, to avoid tearing. Place a heaping spoonful of apple mix about a half inch from the bottom center of each spring roll half. Lightly coat the bottom edge of the wrapper with the corn starch-water mixture - I just dab a finger - and fold the wrapper bottom over the apple mixture from bottom left to the right side. This will form a little triangle, with the bottom edge affixed to the lower right edge - I hope this is making sense, but I'm doing my best. Seal the edge by lightly pressing along the seam. Fold the triangle up, keeping the right edge even. To finish the turnover triangle, you should be able to fold the apple-filled envelope from bottom right to the top left edge of the wrapper. Moisten the top and top left edges with the starch-water mix, and gently press to seal. You should half a neat little triangular turnover, without apple spilling out the sides. Trust me, this will make more sense in actual practice, but I hope my directions are helpful.
3. Repeat with remaining wrappers. Brush turnovers lightly with melted margarine, and bake for about 30 minutes, flipping halfway through. I found they're best served crisp and warm out of the oven.