These apple pie egg rolls will steal the spotlight at all your autumn gatherings!
Picture warm cinnamon apple filling all bundled up in a golden-brown crispy package. Each bite delivers the perfect balance of crunchy and gooey.
For the grand finale, they’re dusted with cinnamon sugar and drizzled with caramel sauce.
Honestly, they’re the perfect finger food for any party!
Why You’ll Love These Apple Pie Egg Rolls
Fun Fusion: Part apple pie, part egg roll, this innovative appetizer is a fun twist on two classics. Guaranteed to wow both kids and adults with every bite!
Cooking Options: These are tasty whether you deep fry, air fry, or bake them.
Irresistible Spiced Flavor: Juicy, sweet-tart apples meet warm spices, all tucked inside a perfectly crunchy wrapper. It’s dessert heaven in every bite!
Portable Perfection: These handheld treats combine the classic flavors of apple pie with the convenience of an egg roll. They’re perfect for on-the-go snacking or casual gatherings.
Ingredients
- Apples: Peeled, cored, and diced evenly so they cook at the same rate. Use Granny Smith or Honeycrisp for the best taste and texture.
- Unsalted Butter: For sautéing the apples, adding richness to the filling.
- Brown & Granulated Sugar: The brown sugar sweetens the filling while the granulated sugar is for the coating.
- Ground Cinnamon & Nutmeg: For warmth and cozy apple pie vibes.
- Vanilla Extract: A splash to infuse the filling with a subtle sweetness and fragrant aroma.
- Cornstarch: A thickening agent to ensure the filling achieves a pie-like consistency.
- Lemon Juice: Brightens the flavor of the apple filling.
- Egg Roll Wrappers: For that irresistible crunch! And for bundling the filling into a portable treat.
- Egg: To seal the egg roll wrappers.
How to Make Apple Pie Egg Rolls
Stuffing, rolling, and frying these handheld treats is a bit of a labor of love.
But trust me, the results are SO worth it!
1. COOK: Melt the butter, then stir in the brown sugar, cinnamon, and nutmeg. Stir until the sugar dissolves.
2. ADD: Stir in the apples and lemon juice, cooking for 5 minutes until softened.
3. THICKEN: Whisk the cornstarch and water, then add to the apples with the vanilla. Cook until thickened, then let cool.
4. ASSEMBLE: Spoon some filling onto the egg roll wrappers, fold, and seal with beaten egg.
5. FRY: Heat some oil to 350°F and fry egg rolls in batches until golden. Drain slightly on paper towels.
6. COAT: Toss the fried egg rolls in cinnamon sugar while still warm.
7. SERVE: Enjoy with caramel sauce and ice cream or whipped cream.
Tips For the Best Apple Pie Egg Rolls
Every time I serve these sweet egg rolls, they fly off the platter!
They’re the perfect handheld bite for holiday parties, potlucks, casual get-togethers, and so much more.
Whatever you make them for, here are some tips to remember:
- Dice small. For the best results, dice the apples into small bite-sized pieces. That way, they cook evenly and fit well in the wrappers.
- Don’t overfill. Be careful not to overfill the egg roll wrappers. Otherwise, the filling will leak out when frying.
- Use a thermometer. To maintain the correct frying temperature (350°F), use a cooking thermometer. This will help ensure the egg rolls cook properly.
- Bake, don’t fry. For a healthier option, bake the egg rolls at 400°F for 12-15 minutes, flipping halfway through. Lightly brush them with melted butter or spray them with cooking spray before baking.
- Try air frying. For a crispy exterior without deep-frying, air-fry the egg rolls at 375°F for 8-10 minutes, flipping halfway through.
How to Store
Wish you could have these goodies on hand all season long? Great news, you can!
Just follow these storage tips:
To Store: Place the cooled egg rolls in an airtight container lined with paper towels and refrigerate for up to 3 days.
To Reheat: Warm egg rolls at 350°F for 10-15 minutes or until crispy. Alternatively, reheat in an air fryer at 350°F for 3-4 minutes.
To Freeze: Flash freeze assembled, uncooked egg rolls then transfer them to a freezer bag. Freeze for 2-3 months. Fry them directly from frozen; increase the frying time by 1-2 minutes per side.
More Spiced Desserts You’ll Love
Apple Slab Pie
Sweet Potato Sheet Cake with Cream Cheese Frosting
Cranberry Coffee Cake
Gingerbread Sheet Cake
Apple Pie Egg Rolls
8
servings20
minutes15
minutes308
kcalThese apple pie egg rolls are crispy on the outside and loaded with gooey, spiced apple filling on the inside—perfect for dessert or a special treat!
Ingredients
- For the Filling
2 tablespoons unsalted butter
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4-5 medium apples, peeled, cored, and diced
1 tablespoon lemon juice
2 tablespoon cornstarch
1/4 cup water
1 teaspoon vanilla extract
- For the Egg Rolls
15-20 egg roll wrappers
1 large egg, beaten
oil, for frying
1/2 cup granulated sugar
2 tablespoons ground cinnamon
optional toppings: caramel sauce, whipped cream, vanilla ice cream
Instructions
- In a large skillet, melt the butter over medium heat. Add the brown sugar, cinnamon, and nutmeg. Cook and stir until the sugar dissolves. Add the apples and lemon juice and cook, stirring often, for about 5 minutes until they soften slightly but still hold their shape.
- In a small bowl, whisk the cornstarch and water until smooth. Add the slurry to the apple mixture, along with the vanilla, and stir to combine. Cook for another 2-3 minutes, or until it thickens to a pie filling consistency. Remove the skillet from heat and let the filling cool.
- Place an egg roll wrapper on a clean, flat surface with one corner pointing toward you (in a diamond shape). Spoon 1-2 tablespoons of the cooled apple filling near the center of the wrapper. Be careful not to overfill.
- Brush the edges with the beaten egg, then fold the bottom corner up over the filling. Fold in the two side corners like you’re folding an envelope, then roll it up completely to seal. Repeat this process with the remaining egg roll wrappers and filling.
- In a deep pan, heat about 2 inches of oil to 350°F. Stir the granulated sugar and cinnamon in a shallow bowl and set aside.
- Fry the egg rolls in batches (don’t overcrowd the pan) for about 2-3 minutes per side, or until golden brown and crispy. Remove the egg rolls from the oil and place them on a paper towel-lined plate.
- Give the egg rolls a minute to drain, then gently toss them in the cinnamon sugar, coating them evenly on all sides.
- Serve warm with a drizzle of caramel sauce and a scoop of vanilla ice cream or whipped cream on the side if desired. Enjoy!
Notes
- Don’t forget to seal. The egg wash ensures the filling stays inside during cooking.
- Bake them. Brush the rolls with melted butter or coat lightly with cooking spray. Bake at 400°F for 12-15 minutes, flipping halfway through.
