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Apple Pie Egg Rolls

Apple Pie Egg Rolls are a fun twist on a classic dessert—crispy wrappers filled with warm cinnamon apples, lightly dusted with powdered sugar, and perfect for dipping in caramel sauce or pairing with ice cream.
Calories:
Author: Sandra Myers

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
  • Vanilla ice cream or whipped cream optional

Instructions

  • Melt butter in a skillet over medium heat. Add apples, both sugars, cinnamon, nutmeg, and lemon juice; cook for 6–8 minutes until tender but not mushy.
  • Sprinkle in flour, stir, and cook 1–2 minutes to thicken. Remove from heat, stir in vanilla, and let cool slightly.
  • Place an egg roll wrapper on a clean surface like a diamond. Spoon 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 tightly to seal. Repeat with remaining wrappers.
  • Heat 2 inches of oil in a skillet or pot to 350°F (175°C). Fry 2–3 rolls at a time for 2–3 minutes per side until golden and crisp, then drain on paper towels. For a lighter option, air fry at 375°F for 10–12 minutes after brushing lightly with oil.
  • Dust warm rolls with powdered sugar and serve with caramel drizzle or a scoop of vanilla ice cream.