Sweet cinnamon-spiced apples wrapped in crispy golden wrappers—these cozy, handheld apple pie egg rolls are loaded with fresh apples, brown sugar, butter, and warm spices. They’re crunchy, gooey, and just begging to be dunked in caramel or topped with melty vanilla ice cream.
Imagine everything you love about apple pie, but in bite-sized, crispy form. No fork required. They smell like fall, but I’d devour them in July without a single moment of shame. Let’s be real: dessert rules don’t apply here.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Apple Pie Egg Rolls Recipe
Okay, hear me out: these are not your average fried things. They’re squishy in the middle, crunchy on the outside, and glowing with cinnamony joy. They come together faster than a real pie, and they disappear even faster. Trust me, I’ve “tested” that theory extensively.
- Crispy on the outside, gooey on the inside: That snap of the shell followed by warm, spiced apple filling? Chef’s kiss.
- Way easier than making a whole pie: No lattice crust, no blind baking, and no tears on your countertop.
- Perfect for sharing… or hoarding: They’re individually portioned, which is cute. But also means you can eat three and still act innocent.
- Insanely customizable: Swap the fruits, tweak the spices, drizzle what you want. These play nice with creative moods.
- Ideal little dessert bombs for any event: Movie night, brunch, your third Tuesday breakdown—these egg rolls don’t judge.
Ingredient Notes
We’re not working with any high-maintenance ingredients here—just simple pantry stuff and apples that have seen better days. The vibe is low-stress, high-reward.
- Apples: Go for crisp varieties like Honeycrisp or Granny Smith. You want them to hold their shape without going full applesauce.
- Unsalted butter: Adds that warm, rich flavor to the filling. If you only have salted, it’s totally fine—just ease up on any extra salt.
- Brown sugar: Makes the filling deep and molasses-y. Light or dark works, but I lean dark when I feel dramatic.
- Cinnamon and nutmeg: Classic pie spices. Measure with your heart, but don’t go too rogue unless you like chaotic results.
- Lemon juice: A splash keeps the apples from turning weirdly brown and adds a touch of brightness to balance the sweetness.
- Cornstarch: Mixed with water, it thickens the filling into that glossy, sticky, holdable state.
- Vanilla extract: Rounds everything out with its sweet, soft hug of flavor.
- Egg roll wrappers: Found in the refrigerated section by tofu and herbs—don’t confuse them with spring roll wrappers (those are thinner and dry out fast).
- Egg: Just one, beaten, to glue everything shut.
- Oil for frying: Any neutral oil with a high smoke point works—canola or vegetable are perfect.
- Granulated sugar + cinnamon: Roll the fried egg rolls in this and watch your self-control vanish.
- Optional toppings: Caramel sauce, whipped cream, or vanilla ice cream if you’re leaning full dessert maximalist.
How To Make This Apple Pie Egg Rolls Recipe
It’s kind of fun. Like arts-and-crafts, but edible. You’ll cook the filling, roll it up, and fry until golden and glorious. Here’s how we do it:
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Cook the apple filling: Melt the butter in a large skillet until it starts to smell nutty and good. Then toss in the brown sugar, cinnamon, and nutmeg. Stir until it becomes this dreamy syrup situation.
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Add apples and lemon juice: Dump in the diced apples. They’ll start to soften and soak up all that buttery sugar magic. Cook for about 5 minutes—you want tender, not mushy.
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Thicken the mixture: In a small bowl, whisk together cornstarch and water. Pour it into the pan along with the vanilla extract. Stir diligently until the filling thickens and starts to look like…well, pie filling.
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Let it cool: Important! Hot filling equals sad, torn wrappers. Let it come to room temp before you roll.
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Assemble the egg rolls: Place a wrapper on a clean surface, diamond-style. Spoon about 1 to 2 tablespoons of apple filling in the middle. Brush the edges with beaten egg, fold the bottom up, fold the sides in, then roll it up like a tiny burrito.
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Heat your frying oil: Pour about 2 inches of oil into a deep pan, then heat it up to 350°F. A candy thermometer helps, but if not, a small drop of water should sizzle without going berserk.
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Fry in batches: Lower each egg roll gently into the hot oil. Give them about 2 to 3 minutes per side, flipping once, until they’re golden brown all over.
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Drain and sugar-coat: Transfer them to a paper towel-lined plate for a quick drain. Then toss them (while still warm) in cinnamon sugar until each one sparkles.
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Serve warm with toppings: These are best fresh, especially with a little whipped cream or a scoop of melty vanilla ice cream on the side. If you want to really go all out, drizzle some caramel on top and watch happiness happen.
Storage Options
Let’s talk leftovers. If there are any, that is.
So, fresh is best for these apple pie egg rolls—especially for that crispy outer shell. But if you have a few stragglers clinging to the plate after dessert, don’t toss them out.
Store any cooled leftovers in an airtight container in the fridge. Pop a paper towel under them to soak up any moisture. They’ll last for about 2 to 3 days before the wrapper starts to get a little floppy.
Can you freeze them? Absolutely—just freeze them before frying. Lay the assembled egg rolls (pre-fry!) out on a baking sheet and flash freeze for an hour. Then transfer them to a sealed zip-top bag. They’ll last about 2 months that way.
For reheating, your best friend is the oven or an air fryer. A few minutes at 375°F crisps ’em right back up. Microwave works in theory, but you’ll lose that satisfying crunch. So…your call.
Variations and Substitutions
Think of these egg rolls as dessert chameleons. They’re good as-is, but oh, the places we can go.
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Pear or peach filling: If apples aren’t vibing with your fruit bowl, swap in pears or peaches. Just adjust the cook time slightly since they soften faster.
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Add chopped nuts: A handful of pecans or walnuts in the filling adds crunch and a great nutty twist. Toast them first if you’re feeling fancy.
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Pumpkin spice mix-in: Feeling festive? Add a teaspoon of pumpkin spice instead of just cinnamon and nutmeg for fall market flair.
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Use store-bought pie filling: No judgment here. This shortcut works great if you’re in a hurry—or out of energy but still want that pie fix.
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Bake instead of fry: Spray them with oil or brush lightly with melted butter, then bake at 400°F for about 15-18 minutes. Flip once for even crispiness.
What to Serve with Apple Pie Egg Rolls
These little crispy bundles play nice with a ton of other treats. Whether you’re making a full dessert spread or just want one thing on the side, here are some dreamy pairings:
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A scoop (or three) of vanilla ice cream is classic. Let it melt just a bit so it dribbles onto the egg rolls and creates that hot-meets-cold dessert drama.
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Drizzle them in caramel sauce, or go rogue and try maple syrup or a bourbon glaze if you’re feeling extra. The sticky-sweet pairing is just right.
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Pair them with coffee or chai and you’ve basically got yourself a cozy café dessert moment at home. Bonus points if you’re also in fuzzy socks.
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Want to go dessert tapas-style? Toss these on a platter with other handheld treats like peanut butter and banana ice cream sandwiches and everyone gets a little something different.
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Or serve them alongside something savory first. These could follow something like easy breakfast burritos if you’re into brinner (breakfast for dinner, absolutely a lifestyle).
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make these egg rolls ahead of time?
Yes! If you’re looking to plan ahead, you can absolutely prep the egg rolls and keep them in the fridge (uncooked) for about 24 hours. Just cover them tightly so they don’t dry out. Want to go even further? Freeze them before frying. They’ll keep in the freezer for up to two months… then fry straight from frozen, adding just a minute or two to the cook time.
What’s the best type of apple to use?
Something crisp and slightly tart works best—Granny Smith is my usual go-to. Honeycrisp or Fuji can also hold their own without turning into mush. Soft apples like Red Delicious tend to break down too much and make things soggy. So go for firm, fresh varieties with flavor and a bit of bite.
Can I bake these instead of frying?
Yes, and honestly, they’re still pretty delightful. Brush or spray them lightly with oil, then bake at 400°F for 15–18 minutes until golden and crispy. Flip them halfway for even browning. The texture is slightly different—crisp, not shatteringly crunchy—but still totally worth it if you’re avoiding frying or just want less mess.
How do I keep them crispy after frying?
After frying, place the egg rolls on a wire rack instead of directly on a plate. That way, air circulates around them and avoids sogginess. Don’t stack them while they’re still hot and make sure to cool them a bit before covering. If you’re making a big batch, pop finished rolls into a warm oven (around 200°F) while you fry the rest—it keeps them crisp without drying them out.
Apple Pie Egg Rolls
Ingredients
Apple Filling
- 2 cups (280 g) apples peeled, cored, diced (about 2 medium crisp apples, e.g. Honeycrisp or Granny Smith)
- 2 tbsp (28 g) unsalted butter
- 1/3 cup (65 g) dark brown sugar light brown sugar also works
- 1 tsp ground cinnamon
- 1/8 tsp (0.13 tsp) ground nutmeg
- 1 tbsp (15 ml) lemon juice fresh preferred
- 2 tsp (5 g) cornstarch
- 1 tbsp (15 ml) water
- 1 tsp (5 ml) vanilla extract
Assembly
- 10 egg roll wrappers
- 1 egg beaten (for sealing)
- neutral oil for frying such as canola or vegetable oil, enough for about 2 inches in your frying pan
Cinnamon Sugar Coating
- 1/4 cup (50 g) granulated sugar
- 1 tsp ground cinnamon
Optional Toppings
- caramel sauce, whipped cream, or vanilla ice cream for serving
Equipment
- Large skillet
- Mixing bowl
- Deep Pan or Dutch Oven
- Tongs
- Paper towels
Instructions
- Make the Apple Filling: In a large skillet, melt butter over medium heat. Add brown sugar, cinnamon, and nutmeg; cook, stirring, for about 1 minute until the sugar is melted and everything is fragrant.
- Add diced apples and lemon juice. Stir and cook for about 5–6 minutes, just until apples are soft but not mushy.
- In a small bowl, whisk together cornstarch and water until smooth. Stir the slurry and vanilla extract into the skillet. Cook until the mixture thickens and looks glossy, about 1 minute. Remove from heat and let cool to room temperature.
- Assemble Egg Rolls: Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon 1–2 tablespoons of cooled apple filling in the center. Brush the edges lightly with beaten egg. Fold the bottom up over the filling, then fold in the sides, and roll up tightly like a burrito. Press to seal. Repeat with remaining wrappers and filling.
- Fry: Pour oil into a deep pan to a depth of about 2 inches. Heat to 350°F (175°C). Fry egg rolls in batches for 2–3 minutes per side, turning once, until golden and crisp. Do not overcrowd the pan. Use tongs to transfer fried egg rolls to a paper towel-lined plate to drain.
- Cinnamon Sugar Coating: While still warm, roll the fried egg rolls in a mixture of granulated sugar and cinnamon until coated all around.
- Serve warm with caramel sauce, whipped cream, or ice cream, if desired.
