Apple Enchiladas With Cinnamon Vanilla Sauce

Toss apple slices with lemon juice. In a large skillet, melt 1/4 cup butter over medium heat, then add sliced apples. Sprinkle with the brown sugar and the 1/2 teaspoon cinnamon. Cook, stirring, until apples are tender.

Mix cornstarch with a few teaspoons of cold water then mix into apples. Continue cooking for a minute or two.

Spray a 11- x 7-inch baking dish with nonstick butter flavored cooking spray or butter.

On a large plate, lay out egg roll wrapper. Spoon a little of the apple mixture down the center. Brush ends lightly with butter then fold ends over each other, forming a roll.

Lift and quickly move to the baking dish, placing each roll seam-side down. Repeat with remaining egg roll wrappers. Remaining apple mixture will be baked around the egg rolls, so there is no need to over-fill them.

Brush tops of the filled wrappers with melted butter. Spoon remaining apples all around the edge of the rolls. Sprinkle with the sugar and cinnamon mixture. Bake in a 350 degrees F oven for 20-25 minutes.

Meanwhile, prepare sauce: In a saucepan, mix together the sugar, flour, cinnamon and nutmeg. Blend in cold water. Bring to a simmer and simmer until clear and thickened, about 8 minutes. Blend in butter and vanilla.

Spoon the spiced vanilla sauce over the filled apple rolls in the pan and serve remaining sauce at the table. Serve "enchiladas" warm, with ice cream if desired.