Apple Pie Egg Rolls wrap a warm cinnamon-apple filling inside crisp, golden egg roll wrappers for a handheld twist on classic apple pie. The filling is thickened just enough to stay inside the wrappers, while brown sugar, cinnamon, lemon, and butter give the apples a rich, lightly caramelized flavor.
This version makes 12 egg rolls and fries them at 350°F (175°C) for a crisp, blistered exterior without making the wrappers greasy. The apple filling can be prepared ahead, but it should be cooled before rolling so the wrappers stay easy to seal.
Recipe at a Glance
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Additional Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 apple pie egg rolls
- Servings: 6
- Difficulty: Intermediate
What You Need Before You Start
- Large 10- to 12-inch skillet for the apple filling
- Heavy-bottomed Dutch oven or deep saucepan
- Deep-fry or instant-read thermometer
- Slotted spoon or spider strainer
- Small mixing bowl
- Baking sheet or large plate
- Wire cooling rack
- Paper towels
- Pastry brush or small bowl of water for sealing
Ingredients and Helpful Swaps
- ■ 3 medium Granny Smith apples (about 1 pound / 450 g before peeling), peeled, cored, and diced into ¼-inch pieces
- ■ 2 tablespoons (28 g) unsalted butter
- ■ ⅓ cup (73 g) packed light brown sugar
- ■ 1½ teaspoons (about 4 g) ground cinnamon
- ■ ⅛ teaspoon (about 0.25 g) ground nutmeg
- ■ ⅛ teaspoon (about 0.75 g) fine salt
- ■ 1 tablespoon (15 mL) fresh lemon juice
- ■ 1 tablespoon (8 g) cornstarch
- ■ 2 tablespoons (30 mL) water
- ■ ½ teaspoon (2.5 mL) pure vanilla extract
- ■ 12 egg roll wrappers (about 7 inches / 18 cm square)
- ■ 2 tablespoons (30 mL) water, for sealing the wrappers
- ■ 6 cups (1.4 L) neutral frying oil, such as canola or vegetable oil
- ■ ¼ cup (50 g) granulated sugar
- ■ 1 teaspoon (about 2.5 g) ground cinnamon
- ■ ½ cup (120 mL) caramel sauce, optional, for dipping or drizzling
How to Make Apple Pie Egg Rolls
- Melt the butter in a large skillet over medium heat.
- Add the diced apples, brown sugar, cinnamon, nutmeg, fine salt, and lemon juice. Cook for 5–7 minutes, stirring frequently, until the apples begin to soften but still hold their shape. The mixture should become juicy and smell strongly of cinnamon.
- In a small bowl, stir the cornstarch and 2 tablespoons (30 mL) water together until smooth. Pour the slurry into the apples while stirring. Cook for another 1–2 minutes, until the juices become thick and glossy enough to coat the apple pieces rather than pooling freely in the skillet. Remove from the heat and stir in the vanilla extract.
- Spread the apple filling on a plate or shallow baking dish. Let it cool for about 20 minutes. The filling should be close to room temperature before assembly.
- In a shallow bowl, stir together the granulated sugar and cinnamon. Set aside near the frying area so the egg rolls can be coated while warm.
- Place one egg roll wrapper on the work surface in a diamond shape, with one corner pointing toward you. Spoon about 2 heaping tablespoons of cooled apple filling just below the center. Do not overfill.
- Fold the bottom corner tightly over the filling. Fold both side corners inward, then roll toward the top corner to form a snug cylinder. Brush the final corner lightly with the measured sealing water and press firmly to close. Repeat with the remaining wrappers and filling.
- Pour the neutral oil into a heavy-bottomed Dutch oven or deep saucepan to a depth of about 2 inches. Heat over medium to medium-high heat until the oil reaches 350°F (175°C). Adjust the burner as necessary to keep the oil between approximately 340°F and 360°F (170–182°C) during frying.
- Carefully lower 3–4 egg rolls into the hot oil, seam-side down. Fry for 2–3 minutes total, turning once or twice, until the wrappers are evenly golden brown and crisp.
- Lift the fried egg rolls from the oil using a spider strainer or slotted spoon. Transfer them to a wire rack set over paper towels. Let them drain for about 1 minute.
- While the egg rolls are still warm but no longer dripping with oil, roll each one lightly in the cinnamon sugar. The surface should pick up an even coating without becoming heavily crusted.
- Let the finished egg rolls cool for about 5 minutes before eating. Serve warm with the optional caramel sauce for dipping or drizzling.
Why You Will Love This Recipe
- The apples are cooked before rolling, ensuring they become tender without overbrowning the wrappers.
- Cornstarch thickens the filling, preventing leaks during frying.
- Cooling the filling prevents soggy wrappers during assembly.
- A frying temperature of 350°F balances crispness and color.
- Cinnamon sugar sticks best while the rolls are warm, giving an even sweet-spiced finish.
Storage and Make-Ahead Tips
- Store cooled leftovers in an airtight container lined with a paper towel and refrigerate for up to 3 days.
- For the best results, freeze the egg rolls before frying. Arrange uncooked egg rolls in a single layer on a parchment-lined baking sheet and freeze until firm.
- Do not thaw frozen uncooked egg rolls before frying. Fry at about 340°F (170°C) for approximately 4–5 minutes.
FAQ
Can I make Apple Pie Egg Rolls ahead of time?
Yes. Make the apple filling up to 2 days ahead, or assemble the egg rolls several hours before frying and keep them covered in the refrigerator.
Why are my egg rolls leaking while frying?
They may be overfilled, loosely rolled, or not completely sealed. Use about 2 heaping tablespoons of filling per wrapper and press the moistened final corner firmly into place.
Can I use a different type of apple?
Yes. Honeycrisp, Braeburn, Pink Lady, or a combination of sweet and tart apples can work.
Why are my egg rolls greasy?
The frying oil was probably too cool. Keep it around 350°F (175°C) and allow it to return to temperature between batches.
Can I bake the egg rolls instead of frying them?
Yes, although the texture will be drier and less blistered. Lightly brush the assembled rolls with neutral oil and bake at 400°F (205°C) until crisp and golden, about 15–20 minutes.
