Apple Pie Egg Rolls
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.
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.