Print

Apple Pie Egg Rolls

apple pie egg rolls - featured image
Print Recipe

These apple pie egg rolls are a quick, handheld twist on classic apple pie, featuring a gooey, spiced apple filling wrapped in crispy egg roll wrappers and dusted with cinnamon sugar. Perfect for parties, potlucks, or a cozy dessert at home, they come together in under 30 minutes and are always a crowd-pleaser.

Ingredients

Scale
  • 8–10 egg roll wrappers
  • 2 medium apples (about 2 cups), peeled, cored, and diced (Honeycrisp, Fuji, or Granny Smith recommended)
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg (optional)
  • Juice from half a lemon (about 1 tablespoon)
  • 1 tablespoon cornstarch
  • 1 tablespoon butter (salted or unsalted)
  • 1 egg, beaten (for sealing)
  • Vegetable oil (for frying, enough for 1–1.5 inches depth)
  • 1/4 cup granulated sugar (for cinnamon sugar coating)
  • 1 teaspoon ground cinnamon (for cinnamon sugar coating)
  • Caramel sauce (optional, for dipping or drizzling)
  • Vanilla ice cream (optional, for serving)

Instructions

  1. Peel, core, and dice 2 medium apples into small cubes.
  2. Heat 1 tablespoon butter in a medium skillet over medium heat. Add diced apples, 2 tablespoons granulated sugar, 2 tablespoons brown sugar, 1 teaspoon cinnamon, 1/8 teaspoon nutmeg, and juice from half a lemon. Stir and cook for 5–7 minutes until apples soften but still have a little bite.
  3. Sprinkle 1 tablespoon cornstarch over the apples and stir for 1–2 more minutes until the mixture thickens and looks glossy. Remove from heat and let cool slightly.
  4. Lay out 8–10 egg roll wrappers on a clean surface. Beat 1 egg in a small bowl for sealing. Prepare a plate or tray for rolled egg rolls.
  5. Place a wrapper with one corner facing you. Spoon about 2 tablespoons of apple filling near the center. Fold the bottom corner over the filling, tuck in the sides, and roll up tightly. Brush the top corner with beaten egg to seal.
  6. Pour enough vegetable oil into a heavy-bottomed skillet or pot to submerge egg rolls (about 1–1.5 inches deep). Heat over medium-high until shimmering, about 350°F.
  7. Fry 3–4 egg rolls at a time for 2–3 minutes, turning occasionally, until golden and crispy. Remove with tongs or slotted spoon and drain on paper towels or a wire rack.
  8. While still warm, roll each egg roll in a mix of 1/4 cup granulated sugar and 1 teaspoon cinnamon.
  9. Serve immediately, optionally with caramel sauce or vanilla ice cream.

Notes

For a lighter version, bake or air fry the egg rolls instead of deep frying. Use gluten-free wrappers for a gluten-free option. Don’t overfill the wrappers to prevent bursting. Keep the filling cool before rolling for best results. Serve warm for maximum crispness. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven or air fryer.

Nutrition

Keywords: apple pie egg rolls, handheld dessert, easy apple dessert, fried apple pie, cinnamon sugar, party dessert, kid-friendly, fall dessert, quick dessert, air fryer apple pie egg rolls

Find it online: https://yumnode.com/apple-pie-egg-rolls-recipe-easy-handheld-dessert-youll-love/