Description
If there’s one dessert that wraps comfort, nostalgia, and a little wow-factor into one bite—it’s this: Apple Pie Egg Rolls. And I can’t wait to share them with you.
Ingredients
For the Apple Pie Filling
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3 medium apples, peeled and diced (Granny Smith, Honeycrisp, or Fuji)
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2 tbsp unsalted butter
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¼ cup brown sugar
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¼ cup granulated sugar
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1 tsp cinnamon
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¼ tsp nutmeg
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1 tbsp all-purpose flour (to thicken)
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1 tsp lemon juice
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½ tsp vanilla extract
For the Egg Rolls
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10–12 egg roll wrappers
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1 egg, beaten (for sealing)
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Vegetable oil, for frying
For Topping & Serving
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Powdered sugar, for dusting
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Caramel sauce, for dipping (optional)
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Vanilla ice cream or whipped cream, for serving (optional)
Instructions
Step 1: Make the Apple Filling
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In a medium skillet, melt butter over medium heat.
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Add diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, and lemon juice. Stir to coat.
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Cook for 6–8 minutes, stirring occasionally, until apples are tender but not mushy.
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Sprinkle in flour and stir to thicken the filling. Cook another 1–2 minutes.
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Remove from heat, stir in vanilla extract, and let cool slightly before assembling.
Step 2: Assemble the Egg Rolls
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Lay an egg roll wrapper on a clean surface, like a diamond.
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Spoon 2 tablespoons of the apple filling into the center.
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Fold up the bottom corner, then fold in both sides, tucking tightly.
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Brush the top corner with beaten egg and roll tightly to seal.
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Repeat with remaining wrappers and filling.
Step 3: Fry the Egg Rolls
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Heat 2 inches of vegetable oil in a pot or skillet to 350°F (175°C).
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Fry egg rolls 2–3 at a time, for 2–3 minutes per side, until golden and crispy.
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Transfer to paper towels to drain excess oil.
Notes
Use firm apples like Granny Smith or Honeycrisp for the best texture.
Let the filling cool before rolling, so the wrappers don’t get soggy.
Seal wrappers well to prevent leakage during frying.