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1
To prepare the filling, toss the apples with about 1 tablespoon of the sugar and set aside.
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2
Place the remaining sugar in a large saute pan over high heat and cook, without stirring, until the sugar starts to caramelize and turns golden brown, 3 to 4 minutes (it happens fast, so don't leave the stove).
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3
Add the apples and toss to coat with the sugar.
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4
Remove the pan from the heat, add the bourbon, and then place it back over the heat.
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5
(The bourbon can flame up, so be very careful.)
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6
Bring the bourbon to a boil, add the butter, vanilla extract, cinnamon, allspice, nutmeg, and cloves, and cook over high heat until the apples are tender, about 4 minutes.
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7
Transfer the mixture to a large bowl and let cool until tepid.
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8
Add the candied ginger and mix well.
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9
To prepare the egg rolls, place 1 lumpia wrapper on a flat surface, with a corner pointing toward you (as you look down on it, the wrapper should be a diamond shape).
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10
Place a heaping tablespoon of the filling on the wrapper about 1/2-inch from the corner closest to you, and then fold the corner over the filling.
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11
Fold the side corners over the filling, then roll to the opposite corner to form a cylinder.
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12
Brush the edge of the wrapper with the beaten egg to seal.
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13
Continue with the remaining wrappers and filling.
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14
Heat about 4 inches of vegetable oil in a large saucepan over high heat until it reaches 350 degrees F. (You can check the temperature with a candy thermometer, or place a piece of bread in the oil; if it turns brown in about 40 seconds the oil should be at about 350 degrees F) Add as many egg rolls as will fit without overcrowding, and fry until golden brown, 1 to 2 minutes.
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15
Drain on paper towels.
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16
Let cool for 3 to 4 minutes, then dust with powdered sugar.
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17
Continue with the remaining egg rolls.
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18
Serve warm or at room temperature with vanilla ice cream.
