Apple Pie Egg Rolls

I promise I do not deep-fry my feelings — but I do deep-fry apples sometimes, and that’s how these ridiculous little treats happen. They taste like a tiny, crunchy apple pie that learned how to roll itself in a spring roll wrapper and then decided life was too short to be polite about it. Seriously, the first time I made these, my kitchen smelled like a county fair and Thanksgiving mashed into one glorious minute.

Quick Facts

• Yield: Makes 12 egg rolls (Serves 4–6)
• Prep Time: 25 minutes
• Cook Time: 15 minutes (fry) or 20 minutes (bake)
• Total Time: 40 minutes

Why This Recipe is Awesome

These Apple Pie Egg Rolls give you all the warm, cinnamon-y comfort of classic apple pie with an addictive, crackly shell that shatters with every bite. They crisp up golden brown on the outside and keep a juicy, lightly caramelized apple filling inside. They work as a quick dessert, a fun party finger food, or a sweet surprise for weeknight dessert emergencies. And yes — they’re so easy your oven could probably do them while you dance to one song.

Ingredients

For the Main Dish:

• 3 cups apples, peeled and diced (about 3 medium apples — I like 1 Granny Smith + 2 Honeycrisp)
• 2 tbsp unsalted butter
• 1/4 cup granulated sugar
• 2 tbsp packed brown sugar
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tsp lemon juice
• 1 tsp cornstarch
• 1 tsp vanilla extract
• 12 egg roll wrappers (typically 6-inch squares)
• 1 egg + 1 tbsp water (for egg wash)
• Vegetable oil or canola oil for frying (about 2 cups) — or cooking spray for baking
• Pinch of salt

For the Sauce / Garnish (optional):

• 1/2 cup caramel sauce (store-bought or homemade)
• Vanilla ice cream or whipped cream, for serving
• Sprinkle of powdered sugar (optional)

How I Make It

Step 1:

Heat a medium skillet over medium heat and add 2 tbsp butter. Toss in the diced apples and let them hiss as they meet the pan — that sound means flavor. Stir in 1/4 cup sugar, 2 tbsp brown sugar, 1 tsp cinnamon, 1/8 tsp nutmeg, and a pinch of salt. Cook for about 5–7 minutes, until the apples soften and start to caramelize. Sprinkle the 1 tsp cornstarch over the apples and stir to thicken, then remove from heat and fold in 1 tsp vanilla and 1 tsp lemon juice. Let the mixture cool for a few minutes so it won’t steam your wrappers to mush.

Step 2:

Lay an egg roll wrapper flat with a corner pointing toward you (diamond shape). Spoon about 2 tbsp of apple filling near the corner closest to you. Brush the edges with the egg wash (1 egg + 1 tbsp water). Fold the bottom corner up over the filling, fold in both sides snugly, and then roll away from you to seal. Repeat until you finish the filling — you should end up with about 12.

Step 3:

For frying: pour oil into a heavy-bottomed skillet or pot to come about 1 inch up the side and heat to 350°F. Fry the egg rolls in batches for about 2–3 minutes per side, turning once, until they turn deep golden brown and crisp. Use a slotted spoon to transfer them to a paper-towel-lined plate. For baking: place egg rolls seam-side down on a baking sheet, spray or brush with oil, and bake at 425°F for 15–20 minutes, turning once, until golden and crisp.

Step 4:

Listen for the crackle as they cool slightly — that’s the shell setting up. Drizzle warm egg rolls with caramel sauce, dust with powdered sugar, and top with a scoop of vanilla ice cream while they still steam a little. If the filling leaks while frying, you rolled too full or didn’t seal well — no biggie, just pat dry and remind yourself you’ll do better next time.

Step 5:

Serve warm. The contrast between the hot, juicy apple interior and the crisp wrapper creates the best texture combo: crunchy, soft, sweet, a little tangy. Watch people’s faces when they bite into one. You’ll get compliments. You’ll also get requests for the recipe.

Pro Tips

• Use a mix of sweet and tart apples (Honeycrisp + Granny Smith) for balanced flavor and texture.
• If the filling looks watery, toss it back on the heat a minute longer — the cornstarch thickens as it cools.
• Don’t overfill the wrappers. Aim for 2 tbsp filling per roll to keep them tidy and crispy.
• Heat the oil to 350°F for frying; cooler oil makes greasy, soggy rolls, and hotter oil burns the wrapper before the apple warms through.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap egg roll wrappers for spring roll wrappers or phyllo sheets; phyllo gives extra flakiness but tears easily.
• Use coconut oil or avocado oil for frying — flavor shifts slightly; coconut adds a hint of tropical sweetness.
• For dairy-free, replace butter with coconut oil and serve with dairy-free ice cream.
• Gluten-free option: find gluten-free wrappers or bake the filling inside gluten-free puff pastry — texture changes but flavor stays cozy.

Variations & Tips

• Add chopped pecans or walnuts to the filling for crunch and a nutty note.
• Mix in 2 tbsp cream cheese to the filling for a creamy, cheesecake-like twist.
• Try a pumpkin-spice version using canned pumpkin, a touch of maple syrup, and a pinch of ginger.
• Make mini egg rolls for bite-sized party appetizers — reduce filling to 1 tbsp each and fry/bake a minute less.
• Spicy-sweet: stir 1/8 tsp cayenne into the apple mix for a subtle heat that plays nicely with caramel.
• Serve with a flaky sea-salt sprinkle over caramel for a sweet-salty finish.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prepare the apple filling up to 2 days ahead and store it in the fridge. Roll the egg rolls up to a day ahead and keep them covered in the fridge, then fry or bake just before serving for best crispness. Reheat in a 350°F oven for 5–7 minutes to revive crunch.

Can I double the recipe?

Sure thing. Fry in batches or use two sheet pans if baking. Plan for slightly longer total cook time when frying since you’ll need to refill the oil between batches to keep temperature steady.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

You’ll see deep golden brown wrappers and hear a crisp crack when you bite. The filling should taste warm and slightly syrupy — not icy or raw. If the apple feels firm and cool, fry/bake a little longer.

What if I don’t have ingredient X?

Out of brown sugar? Use all granulated sugar and a splash of maple syrup for depth. No cornstarch? Simmer the filling a touch longer to reduce moisture.

How I Like to Serve It

I love these with a scoop of vanilla ice cream and a drizzle of warm caramel for dramatic gooeyness. They also pair nicely with a bold coffee or spiced cider — perfect for chilly evenings or backyard gatherings. For a party, set up a dipping station with caramel, chocolate sauce, and cinnamon sugar. They work for holidays, easy weeknight treats, and anytime you want nostalgic dessert vibes without the pie-slicing ceremony.

Notes

• Store leftover egg rolls in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for best texture.
• This recipe doesn’t involve raw meat; if you adapt it to a savory version with meat, cook meat to a safe temp of 165°F for poultry and 160°F for ground pork/beef.

Final Thoughts

Closing: Go make these — they’ll disappear fast, and you’ll get the joy of knowing one sweet, crispy perfection came from your own kitchen. Now go impress someone — or just yourself — with your homemade masterpiece!