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1
For the filling: Melt the butter in a large skillet over medium-high heat.
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2
Add the apples and vanilla bean and saute for about 2 minutes.
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3
Add the sugar, cinnamon and salt to the pan and cook until the apples start to turn a light caramel-golden brown but aren't falling apart, 6 to 8 minutes.
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4
The apples should still have some tooth to them.
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5
Add the flour and cook for an additional 3 to 5 minutes, to remove the raw taste from the flour.
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6
Fold in the lemon juice.
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7
Spread the filling out in an even layer on a baking sheet and refrigerate until cold.
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8
For the egg rolls: Arrange an egg roll wrapper in a diamond shape on a board in front of you.
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9
Brush the borders with beaten egg.
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10
Spoon 2 to 3 heaping tablespoons of the filling into the center of the wrapper.
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11
Take care to leave about 1 inch between the filling and the edges of the wrapper.
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12
Fold the end of the wrapper nearest you over the filling, then fold the sides over.
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13
Finally, roll the wrapper into a tight cylinder, tucking and tightening as you go.
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14
Repeat with the remaining wrappers until all the filling is used.
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15
As you go, remember to keep the unused wrappers, as well as the finished egg rolls, covered with a towel to prevent them from drying out.
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16
Add 4 to 5 inches of oil to a heavy-bottomed pot or Dutch oven and heat to 350 degrees F.
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17
Fry the egg rolls in batches of 4 until golden brown, 8 to 10 minutes.
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18
Transfer to a paper-towel-lined baking sheet.
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19
Serve dusted with powdered sugar.
