Breakfast,  Dessert,  Recipes

Steel Your Heart Away Eggrolls

The winner in Bob’s Red Mill Steel Cut Oats contest, landing me in Scotland with their marketing team representing BRM and the U.S., this original recipe of mine makes me proud. Like a child of mine.

It also made it’s way into a Family Circle Cookbook-the recipe that just never stops giving!

I think you’ll love the recipe because it’s not really hard to make, but according to the emcee in Carrbridge Scotland at The Golden Spurtle, it is “orgasmic.” Seriously-I have a video to prove it.

My husband insists I need to set up a booth at the Texas State Fair and sell these. I’m content with just knowing that I’m the mommy of this recipe.

Steel Your Heart Away Eggrolls


  • 1 1/2 quarts peanut oil for frying
  • 1 cup Bob's Red Mill Steel Cut Oats
  • 1 cup unsweetened coconut milk
  • 3/4 cup water
  • 2 large granny smith apples
  • 1 lemon-juiced
  • 1 t cinnamon
  • 1/4 t apple pie spice
  • 3/4 c light brown sugar
  • 2 T pure maple syrup
  • 1/4 t sea salt
  • 1/2 cup coarsely-chopped walnuts
  • 1/2 cup golden raisins
  • 12 egg roll wrappers
  • 1/4 cup powdered sugar


  1. Soak oats in coconut milk and water in refrigerator overnight. Heat peanut oil in wok or large pot to 350 degrees, using a thermometer. Peel, core and chop apples into 1/2 inch pieces and place in small bowl; sprinkle with lemon juice and stir to coat.
  2. In a 2 quart saucepan on high heat, combine soaked oats, apples with lemon juice, spices, brown sugar and maple syrup. Bring to a boil, stirring, add salt and reduce heat to medium. Cook 10 minutes, uncovered, stirring occasionally.
  3. Add walnuts and raisins; stir well and continue to cook, covered, on medium heat 5-10 more minutes, stirring occasionally. When apples are tender and oats are cooked, transfer to a bowl to cool slightly.

  4. With a corner of an eggroll wrapper pointed towards you, place 2 Tablespoons of filling in the middle and spread from side to side, leaving 1 inch on each side. Pull up bottom corner and snuggly cover filling. Bring each side corner over, and pat edges of remaining top corner with water. Roll to seal, making sure the end is tucked under. Repeat for remaining egg rolls.
  5. Cook 3 at a time in heated oil for 1 minute on each side, or until golden and crispy. Drain well on paper towels. Repeat with remaining egg rolls. When ready to serve, cut each diagonally and stand one up; Sprinkle with sifted powdered sugar. Serve warm.

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