Apple Pie Egg Rolls
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. Crunchy, gooey, and perfect for dunking in caramel or topping with ice cream, they're the best parts of apple pie, made easy and portable!
10
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.
Notes
Make ahead: Uncooked, assembled egg rolls can be covered and stored in the fridge for up to 24 hours, or frozen (unfried) up to 2 months. Fry from frozen, adding 1–2 additional minutes to frying time.
For a lighter version, bake egg rolls at 400°F (200°C) for 15–18 minutes, flipping once. Texture will be crisp but not as shatteringly crunchy as fried.
Try swapping apples for pears or peaches, or add a handful of chopped nuts for extra crunch!
Nutrition
Calories: 170kcal | Carbohydrates: 29g | Protein: 2g | Fat: 5g | Saturated Fat: 1.5g | Cholesterol: 10mg | Sodium: 120mg | Potassium: 66mg | Fiber: 1g | Sugar: 13g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 0.7mg