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Apple Pie Egg Rolls

Apple pie egg rolls with cinnamon-sugar coating are filled with caramelized spiced apples and fried until deeply golden and crisp. The apple filling thickens on the stove for a spoonable center that stays intact when you roll and fry.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 egg rolls
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Apple filling
  • 4 apples peeled and finely diced
  • 0.25 cup brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 1 tbsp cornstarch
  • 1 tbsp butter
Egg rolls
  • 12 egg roll wrappers
  • 1 egg beaten for sealing
  • 1 vegetable oil for frying
Cinnamon sugar coating
  • 0.25 cup sugar
  • 1 tsp cinnamon
Dipping sauce
  • 1 caramel sauce for dipping

Equipment

  • 1 Dutch oven

Method
 

Make the apple pie filling
  1. Cook the diced apples with butter, brown sugar, cinnamon, nutmeg, allspice, and cornstarch over medium heat for 5-7 minutes, stirring until softened and thickened.
  2. Transfer the filling to a container and cool completely before assembling the egg rolls, so it doesn’t burst the wrapper.
Assemble the egg rolls
  1. Place 2-3 tablespoons of apple filling in the center of each egg roll wrapper.
  2. Fold the sides over and roll tightly, then seal the seam with beaten egg.
Fry and coat
  1. Heat vegetable oil to 350°F in a Dutch oven.
  2. Fry the egg rolls for 2-3 minutes per side, until deeply golden.
  3. Drain on paper towels, and immediately roll the hot egg rolls in cinnamon sugar for even coating.
Serve
  1. Serve the apple pie egg rolls with caramel sauce for dipping.

Notes

Cool the apple filling completely before rolling to prevent soggy wrappers. Store leftovers in the refrigerator up to 3 days; reheat in a 375°F oven until crisp again. Freezing is not recommended for best texture. For a lighter option, use an air-fryer method with a light oil brush, but expect a less deep-fried crisp and reduced caramelized browning.