Last weekend, we had one of those chilly, rainy afternoons that makes you want to cancel every plan and stay in comfy socks. My kids had their puzzles spread across the dining table, my husband was glued to the football game, and I needed something warm and sweet to brighten the day.
I thought about baking a whole apple pie but didn’t want to fuss with pie dough or wait an hour for it to bake. That’s when I remembered the egg roll wrappers tucked away in the fridge.
I started dicing the apples, and the smell of cinnamon and butter filled the kitchen so quickly that my youngest wandered in asking if it was “Christmas dessert.” There’s something about the aroma of apples simmering in brown sugar that can lift everyone’s mood instantly. By the time the filling was ready, the rain was tapping against the window, and it felt like the perfect moment to roll up something warm and crisp.
Frying the egg rolls turned the kitchen into a cozy little dessert shop, with golden pockets puffing up one by one. My husband, who usually avoids sweets, snuck the first bite and ended up dipping it into caramel sauce before I could even dust them with powdered sugar.
Short Description
Apple Pie Egg Rolls are crisp, golden treats filled with tender cinnamon-spiced apples. They’re quicker than baking a traditional pie and perfect for cozy nights, parties, or whenever you crave a handheld dessert.
Key Ingredients
For the Apple Pie Filling
- 3 medium apples (Granny Smith, Honeycrisp, or Fuji), peeled and diced
- 2 tbsp unsalted butter
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp all-purpose flour (to thicken the filling)
- 1 tsp lemon juice
- ½ tsp vanilla extract
For the Egg Rolls
- 10–12 egg roll wrappers
- 1 egg (beaten, for sealing)
- Vegetable oil (for frying)
For Topping & Serving
- Powdered sugar (for dusting)
- Caramel sauce (optional, for drizzling)
- Vanilla ice cream or whipped cream (optional, for serving)
Tools Needed
- Medium skillet
- Mixing spoon or spatula
- Small bowl for egg wash
- Deep skillet or heavy pot for frying
- Tongs or slotted spoon
- Paper towels for draining
Cooking Instructions
Step 1: Make the Apple Filling
Melt the butter in a medium skillet over medium heat. Add the diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, and lemon juice. Stir well and cook for 6–8 minutes until the apples soften but still hold their shape. Sprinkle the flour over the apples to thicken the sauce and cook for another 1–2 minutes. Remove from heat, stir in the vanilla extract, and let the filling cool slightly.
Step 2: Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface in a diamond shape with one corner pointing toward you. Spoon about 2 tablespoons of the apple pie filling into the center. Fold the bottom corner over the filling, then fold in both sides tightly. Brush the top corner with the beaten egg and roll it up snugly to seal. Repeat with the remaining wrappers and filling.
Step 3: Fry the Egg Rolls
Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the egg rolls in batches of 2–3 at a time for 2–3 minutes per side until they’re golden brown and crisp. Remove them and place on paper towels to drain excess oil.
(For a lighter version, brush with oil and air fry at 375°F for 10–12 minutes until golden.)
Step 4: Finish and Serve
Dust the warm egg rolls generously with powdered sugar. Serve immediately with caramel sauce for dipping or pair with a scoop of vanilla ice cream for an extra treat.
Why You’ll Love This Recipe
Irresistibly Crispy: Each bite is a perfect combo of flaky crunch and gooey apple pie center.
Faster than Pie: No pie crust required, just roll, fry, and enjoy in under 30 minutes.
Crowd-Pleaser: Fun for parties, potlucks, or family movie nights.
Versatile Treat: Tastes great plain or dressed up with toppings like caramel or whipped cream.
Cozy Comfort: Brings the warmth of apple pie without the extra work.
Mistakes to Avoid & Solutions
Overfilling the Wrappers: Too much filling will burst while frying. Stick to about 2 tablespoons per roll.
Oil Temperature Too Low: If the oil isn’t hot enough, the egg rolls will soak up oil and turn soggy. Keep the oil steady at 350°F and fry in small batches.
Skipping the Flour in the Filling: Without flour, the filling stays runny and leaks out. Don’t skip that step.
Rolling Too Loose: If the rolls aren’t tight, they may open up while frying. Tuck the edges firmly as you go.
Not Cooling the Filling: Hot filling makes the wrappers soggy. Let it cool slightly before rolling.
Serving and Pairing Suggestions
Serve warm with caramel sauce and a sprinkle of powdered sugar.
Pair with vanilla ice cream or cinnamon whipped cream for a dessert-night vibe.
For a brunch spread, serve alongside a warm chai latte or spiced tea.
Arrange them on a platter for parties and drizzle with chocolate or caramel for presentation.
Storage and Reheating Tips
Store cooled egg rolls in an airtight container in the fridge for up to 3 days.
For freezing, wrap individually in parchment paper and keep in a freezer bag for up to 2 months.
To reheat, place them in an oven or air fryer at 350°F for 5–7 minutes to bring back the crispness. Avoid microwaving as it makes them soggy.
FAQs
1. Can I use canned apple pie filling instead of fresh apples?
Yes, but reduce the sugar slightly since canned fillings are already sweetened.
2. What’s the best apple for this recipe?
Granny Smith holds up best for tartness and texture, but Honeycrisp or Fuji add natural sweetness.
3. Can I bake the egg rolls instead of frying?
Yes, brush them with butter or oil and bake at 400°F for 12–15 minutes until golden and crispy.
4. Do I have to use flour in the filling?
Yes, it thickens the juices and prevents leaking during frying.
5. How do I keep the egg rolls from getting soggy after frying?
Drain them on a wire rack or paper towels and avoid stacking them while they’re still hot.
Tips & Tricks
Keep the egg roll wrappers covered with a damp towel to prevent them from drying out while you work.
Test one egg roll first to ensure the oil is at the right temperature.
Sprinkle a little cinnamon sugar on the egg rolls right after frying for extra flavor.
Let the fried rolls rest on a cooling rack instead of a plate to maintain crispiness.
Recipe Variations
Pear Pie Egg Rolls: Swap apples for diced pears and add a pinch of ground ginger for a fall twist.
Nutty Caramel Apple Rolls: Stir in ¼ cup chopped toasted pecans or walnuts into the filling for crunch.
Berry Apple Rolls: Add ½ cup fresh blueberries or raspberries to the apple filling for a fruity combo.
Maple-Glazed Rolls: Drizzle warm egg rolls with maple syrup instead of caramel for a breakfast-friendly treat.
Spiced Apple Churro Rolls: Toss the fried egg rolls in cinnamon sugar instead of powdered sugar for a churro-inspired finish.
Final Thoughts
Making these Apple Pie Egg Rolls turned a rainy afternoon into something special for us. I love how quickly they come together with pantry ingredients yet feel like a little bakery treat. They’re the kind of dessert that invites everyone to linger a bit longer at the table, chatting while they reach for seconds.
I think of them as a dessert for all seasons—you can enjoy them on a cool evening with cocoa or serve them at a summer cookout with a scoop of ice cream. My favorite part is watching the steam escape when you bite into the crispy shell, revealing the warm spiced apples inside. It’s proof that you don’t need a big occasion or fancy equipment to make something memorable.
If you try these at home, don’t be surprised when they disappear faster than you can fry the next batch.
Apple Pie Egg Rolls
Ingredients
For the Apple Pie Filling
- 3 medium apples Granny Smith, Honeycrisp, or Fuji, peeled and diced
- 2 tbsp unsalted butter
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp all-purpose flour to thicken the filling
- 1 tsp lemon juice
- ½ tsp vanilla extract
For the Egg Rolls
- 10 –12 egg roll wrappers
- 1 egg beaten, for sealing
- Vegetable oil for frying
For Topping & Serving
- Powdered sugar for dusting
- Caramel sauce optional, for drizzling
- Vanilla ice cream or whipped cream optional, for serving
Instructions
- Melt butter in a medium skillet over medium heat. Add diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, and lemon juice.
- Cook 6–8 minutes until the apples soften but hold their shape. Stir in flour to thicken, cook 1–2 minutes more, then remove from heat. Mix in vanilla and let cool slightly.
- Place an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of filling into the center.
- Fold the bottom corner over the filling, tuck in the sides, brush the top corner with beaten egg, and roll up snugly to seal. Repeat with the remaining wrappers.
- Heat 2 inches of vegetable oil in a skillet to 350°F (175°C). Fry egg rolls in batches for 2–3 minutes per side until golden and crisp, then drain on paper towels. For a lighter option, brush with oil and air fry at 375°F for 10–12 minutes until golden.
- Dust the warm egg rolls with powdered sugar and serve right away with caramel sauce for dipping or a scoop of vanilla ice cream.
