Steps

1. Peel and core the apple.
   🕒 01:56
2. Dice the peeled apple into 1cm cubes.
   🕒 02:14
3. Heat 10g of unsalted butter in a frying pan over medium heat.
   🕒 02:34
4. Once the butter starts to melt, add the diced apple and mix.
   🕒 02:42
5. Add 1.5 tbsp granulated sugar and mix gently. [This is the key!] Mixing gently after adding sugar, lemon juice, and butter, then covering and steaming for 5 minutes will cook the apple faster.
   🕒 02:49
6. Cover with a lid and simmer over low-medium heat for 5 minutes.
   🕒 03:02
7. After 5 minutes, remove the lid, stir well, and cook over medium heat for about 1 minute to evaporate excess moisture.
   🕒 03:13
8. Finally, stir in 0.25 tsp cinnamon powder.
   🕒 03:38
9. Transfer the apple filling to a tray, spread it out, and let it cool. [This is the key!] If you don't like cinnamon powder, you can omit it. Make sure to let it cool completely.
   🕒 03:54
10. Make the cream cheese sauce. Place the cream cheese in a microwave-safe container and heat in a 600W microwave for 20 seconds until softened.
    🕒 04:11
11. Use a rubber spatula to mash the cream cheese until smooth.
    🕒 04:34
12. Add 0.5 tbsp granulated sugar and 1 tsp lemon juice, and mix well until the granulated sugar is no longer gritty.
    🕒 04:44
13. Chill the cream cheese sauce in the refrigerator.
    🕒 05:01
14. Make the paste for sealing. Mix the flour and water. Mix 1 tsp of flour and 2 tsp of water well.
    🕒 05:09
15. Place a spring roll wrapper on a flat surface with the rough side facing up.
    🕒 05:23
16. Place the apple filling in a long, thin line on the edge closest to you. [This is the key!] Laying the apple filling in a long, thin line, rolling from the front, folding in the sides partway, and then finishing the roll will create a neat stick shape.
    🕒 05:34
17. Roll from the front, and when about halfway rolled, fold in both sides.
    🕒 05:42
18. Continue rolling, and at the end, apply the flour and water mixture to seal firmly.
    🕒 05:50
19. Roll the remaining spring roll wrappers in the same way.
    🕒 06:06
20. Pour about 5mm of vegetable oil into a frying pan and heat over medium heat for about 1 minute 30 seconds.
    🕒 06:25
21. Insert a chopstick; if fine bubbles appear, the oil is at the correct temperature.
    🕒 06:43
22. Place the spring rolls seam-side down in the frying pan and fry until golden brown all over. [This is the key!] Starting with the seam-side down will help it seal securely.
    🕒 06:52
23. After about 1 minute, flip and roll them around to fry evenly until golden brown. [This is the key!] Rotate them continuously to ensure an even golden brown color. Adjust frying time to 3 to 3.5 minutes as a guideline.
    🕒 07:12
24. Remove the spring rolls as they turn golden brown and drain the excess oil for about 3 minutes.
    🕒 07:45
25. Plate the spring rolls and serve with the chilled cream cheese sauce. Enjoy!
    🕒 08:24