Apple Pie Rice Rolls

When I smell cinnamon and butter together, I fall straight into a hundred childhood kitchen memories — my grandmother humming at the stove while she caramelized apples until they smelled like cozy autumn afternoons. Those sticky, warm apples made everything feel like home, so I wanted that same feeling with a fun, handheld twist. Enter my Apple Pie Rice Rolls: crunchy, golden rice-paper shells filled with tender, cinnamon-kissed apples and a little soft, sticky rice that soaks up all the syrupy goodness. They crisp up with a satisfying crackle and spill warm apple perfume into the room — the kind of dessert you can make any night and still feel like it’s a special occasion.

Quick Facts

• Yield: Serves 4–6 (about 12 rolls)
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes

Why This Recipe is Awesome

These rolls mix the comforting flavors of apple pie with the fun texture of a crispy roll. The contrast between the crunchy, golden wrapper and the soft, syrupy apple-rice filling makes each bite pop. It’s so easy even your oven can’t mess it up — and who doesn’t love a dessert you can eat without a fork? Bonus: the kitchen fills with warm cinnamon and caramel aromas that practically hug you.

Ingredients

For the Main Dish:

• 12 rice paper wrappers (6–8 inch rounds)
• 2 cups cooked short-grain rice (preferably day-old or slightly sticky)
• 3 medium apples (about 1 lb) — I like Honeycrisp or Fuji, peeled and diced
• 3 tbsp unsalted butter (or coconut oil for dairy-free)
• 1/3 cup packed brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
• Vegetable oil or melted butter for pan-frying (about 2–4 tbsp)
• Pinch of salt

For the Sauce / Garnish (optional):

• 1/2 cup store-bought caramel sauce or 1/2 cup vanilla ice cream for serving
• Chopped toasted pecans or a dusting of powdered sugar

How I Make It

Step 1:

Heat a skillet over medium and melt 3 tbsp butter. Add the diced apples, 1/3 cup brown sugar, 1 tsp cinnamon, a pinch of salt, and 1 tbsp lemon juice. Sauté until the apples start to soften and the sugar turns syrupy, about 6–8 minutes. Stir in the cornstarch slurry and cook 1 minute more until glossy. Turn off the heat and stir in 1 tsp vanilla. Let the mixture cool for a few minutes so it won’t break the rice paper.

Step 2:

In a bowl, fold the warm apple mixture into 2 cups cooked short-grain rice. The rice soaks up the juices and gets pleasantly sticky — that’s exactly what you want. Taste and add a touch more cinnamon or sugar if you like it sweeter. Keep the filling slightly warm but not hot.

Step 3:

Set up a shallow dish of warm water to soften the rice papers. Dip one rice paper for about 6–8 seconds until it becomes pliable but not mushy. Lay it flat on a damp cutting board, place ~2–3 tbsp of filling near the bottom third, fold the bottom up, fold both sides in, then roll tightly like a burrito. Repeat until you make about 12 rolls.

Step 4:

For crispier rolls, heat a nonstick skillet over medium with 2 tbsp oil or melted butter. Fry rolls seam-side down until golden and crackly, about 2–3 minutes per side, turning carefully. Alternatively, preheat the oven to 400°F, brush rolls lightly with butter, and bake on a parchment-lined sheet for 12–15 minutes, flipping halfway, until golden and crisp.

Step 5:

Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream. Sprinkle with chopped pecans or powdered sugar for contrast. The filling will stay soft and steamy inside a satisfyingly crunchy cloak — have napkins ready for the caramel drip.

Pro Tips

• Use slightly sticky short-grain rice (sushi rice) for the best texture; long-grain rice won’t bind as nicely.
• Don’t over-soak rice paper. It softens fast; 6–8 seconds usually does the trick. Too soft = tearing.
• If frying, keep the oil at medium heat. Too hot and the outside burns before the filling warms through.
• Make the apple filling a bit tangy with lemon juice so the sweetness doesn’t taste flat — it brightens the whole roll.

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 apples for diced pears or peaches for a seasonal twist; pears add extra softness while peaches add summer brightness.
• Use maple syrup instead of brown sugar for a deeper, autumnal flavor; it makes the filling a touch looser.
• For dairy-free, replace butter with coconut oil and choose dairy-free ice cream — the rolls stay rich and cozy.
• For gluten-free, check rice paper labels (many are naturally gluten-free) or use gluten-free spring roll wrappers.

Variations & Tips

• Add a handful of raisins or chopped dates to the apple mixture for chew and sweetness.
• Stir 1/4 cup chopped toasted pecans or walnuts into the filling for crunch.
• Make them spicy-sweet: add a pinch of cayenne or a little crystallized ginger to the apples.
• Turn them into breakfast rolls: fold in a spoonful of cream cheese with the apple filling and serve with coffee.
• Make mini rolls using smaller rice papers for party appetizers — they fry up faster and disappear instantly.
• Create a salted caramel drizzle by melting caramel sauce with a pinch of flaky sea salt for a grown-up finish.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prepare the apple filling and rice up to 2 days ahead and store them separately in the fridge. Wrap and fry or bake just before serving to keep the shells crisp.

Can I double the recipe?

Sure thing. Work in batches when dipping rice paper and frying or baking so you don’t overcrowd the pan or sheet. You may need to use two pans or bake in two rounds.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and choose a neutral oil or coconut oil for flavor.

How do I know it’s done?

Look for golden, crisp edges and a light crackle when you bite. The filling should feel warm and juicy inside without soggy paper.

What if I don’t have ingredient X?

No apples? Use pears or canned pie filling. No rice paper? Use large flour tortillas (not gluten-free) and bake for a similar handheld dessert.

How I Like to Serve It

I love these warm right away with a scoop of vanilla ice cream and a drizzle of caramel — it melts into the filling and gets a little saucy. They also work great at potlucks: keep a slow cooker of caramel warm for dipping. For a casual weekend breakfast, pair them with strong coffee and bright fruit on the side. They feel cozy in fall but work any time you crave warm cinnamon dessert.

Notes

• Store cooled rolls in an airtight container in the fridge for up to 2 days; re-crisp in a 375°F oven for 6–8 minutes.
• No meat here, so no special safe internal temp needed — just make sure fillings stay hot when serving.

Final Thoughts

Closing: Now go impress someone — or just yourself — with these crunchy, gooey little apple pie rice rolls!