Grate the apples and let them sit to release their water, then squeeze them thoroughly.
In a large bowl, mix the cottage cheese, cream cheese, 2 eggs, erythritol, and cinnamon. Mix well, then fold in the squeezed grated apples.
Beat 4 eggs in a shallow dish. Briefly dip the rice paper sheets into the eggs for 1-2 seconds per side to soften them.
Lay 3 softened rice paper sheets in a row on a work surface, slightly overlapping them.
Spread 1/3 of the filling evenly along the center of the overlapped sheets.
Fold in both ends, then carefully roll up lengthwise. Shape the roll into a snail form. Repeat the process to make 3 snails in total.
Place the snails on a baking sheet lined with parchment paper and brush them with olive oil.
Bake at 180°C (350°F) for about 30 minutes, turning on the broiler for the last few minutes for a golden crust.
Cook it hands-free.
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