Apple Pie Egg Rolls
Crispy on the outside, warm and cinnamon-sweet on the inside — a mash-up of apple pie and golden egg rolls. Perfect for fall gatherings or as a fun handheld dessert.
Ingredients
- 4 medium apples, peeled, cored, and finely diced
- ½ cup granulated sugar
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- 1 tbsp all-purpose flour (to bind)
- 12 egg roll wrappers
- Oil for frying (vegetable, canola, or peanut)
- Powdered sugar, for dusting
- Optional: vanilla ice cream, caramel sauce, or cream cheese dip for serving
Directions
- Make the apple filling: In a bowl, combine the diced apples, sugar, cinnamon, nutmeg, allspice, and flour. Toss until the apples are evenly coated and a bit juicy. Let sit 5 minutes to macerate.
- Assemble the egg rolls: Place one egg roll wrapper on a clean surface with a corner pointing toward you. Spoon ~2–3 tablespoons of filling near the center. Fold the bottom corner up over the filling, tuck the sides in, then roll tightly toward the top corner. Seal the edge with a little water. Repeat with remaining wrappers and filling.
- Fry: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry egg rolls in small batches for 2–3 minutes, turning occasionally, until golden and crisp. Drain on paper towels.
- Serve: Dust warm egg rolls with powdered sugar. Serve as-is or with vanilla ice cream, caramel drizzle, or a cream cheese dip.
Tips & Variations
- Shortcut: Use canned apple pie filling to save time — drain slightly before using.
- Baked option: Brush egg rolls with melted butter and bake at 400°F (200°C) for 12–15 minutes, turning once, until golden.
- Caramel twist: Add 1 teaspoon caramel sauce inside each wrapper before rolling for gooey pockets.
- Make ahead: Assemble uncooked egg rolls and refrigerate up to 24 hours; fry or bake just before serving.
- Safety: Do not overcrowd the fryer — keep batches small so oil temperature stays consistent.