• Preheat oven to 375 degrees F
• Peel and chop up apples. Put chopped apples in a medium bowl and add remaining filling ingredients to bowl and stir together until well combined. Allow mixture to sit for about 10 minutes.
• Place one egg roll wrapper onto a clean surface. Using a clean finger, brush edges of the egg roll wrapper with egg wash.
• Spread 2-3 tablespoons of the filling across one side of the prepared egg roll wrapper. You do not want to over stuff these.
• Fold the sides over and brush with egg wash. Carefully roll filling tightly in the wrapper and press gently to seal.
• Place onto a baking sheet lined with parchment and coat with a thin layer of cooking spray. Repeat until all the filling and wrappers have been used.
• Bake egg rolls for 20 to 25 minutes or until golden brown and crisp. During the last 5 minutes of cook time, pull out and brush with a little melted butter and sprinkle cinnamon and sugar on top. Put back in oven for remaining 5 minutes. Serve immediately with sweetened whipped cream.

Sweetened Whipped Cream

• In a medium mixing bowl, beat cream until it starts to thicken. As the mixture thickens, slowly add sugar until fully incorporated. Add vanilla and whip until stiff peaks form. I sprinkled a little cinnamon on top as well.