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1
Using the 1/8-inch julienne blade of a mandoline or other manual slicer, cut unpeeled apples into julienne strips.
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2
In a bowl toss apples with zest, juice, and sugar and drain in a colander 20 minutes.
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3
Let spring roll wrappers stand in package at room temperature 5 minutes.
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4
Melt butter and in a small bowl with a fork lightly beat egg.
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5
Remove wrappers from package and carefully peel off 1 wrapper, covering remaining stack with a dampened kitchen towel to prevent drying.
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6
On a work surface arrange wrapper with a corner pointing toward you and lightly brush with some butter, leaving top corner dry.
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7
Arrange 1/4 cup shredded apple on wrapper in a 6-inch long loose pile from left to right corners.
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8
Turn bottom corner up to cover filling and gently tighten roll, pressing it toward you.
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9
Fold right and left corners toward center and roll away from you as tightly as possible without tearing wrapper.
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10
Seal dry corner to spring roll with some egg and cover loosely with plastic wrap.
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11
Make 11 more spring rolls in the same manner.
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12
Spring rolls may be prepared up to this point 4 hours ahead and chilled, covered.
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13
Preheat oven to 200 degrees.
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14
In a 2-quart saucepan heat oil over modertae heat to 360 degrees on a deep-fat thermometer and fry spring rolls, 2 or 3 at a time, turning occasionally, 5 minutes, or until golden brown.
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15
(Make sure oil returns to 360 degrees between batches.)
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16
With tongs transfer spring rolls as fried to brown paper or paper towels to drain and keep warm on a baking sheet in middle of oven.
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17
To serve, cut 2 spring rolls in half diagonally and arrange, pointed ends up, in a ramekin or small cup on a plate.
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18
Repeat with remaining spring rolls.
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19
Add a scoop of vanilla ice cream to the center of each ramekin or cup and drizzle with caramel sauce
