Apple pie egg rolls

Experience the ultimate fusion dessert! These Apple Pie Egg Rolls combine the warm, spiced filling of a classic apple pie with the crispy, golden shell of an egg roll. They are incredibly easy to make and are guaranteed to be a crowd-pleaser at any gathering.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 10 egg rolls
Category: Dessert
Method: Frying
Cuisine: American Fusion
Diet: Vegetarian

Intensities

• Skill Level: Beginner

• Effort: Low

• Flavor: Sweet, Spiced, Crispy

• Texture: Crispy exterior, soft and warm interior

Ingredients

For the Apple Filling:

• 2 large Granny Smith apples, peeled, cored, and diced into 1/2-inch cubes

• 2 tbsp unsalted butter

• 1/4 cup light brown sugar, packed

• 1 tbsp all-purpose flour

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• A pinch of salt

• 1 tsp lemon juice

• 1/2 tsp vanilla extract

For Assembly:

• 10 egg roll wrappers (found in the refrigerated produce section)

• 1 tbsp water (for sealing)

• 2 tbsp all-purpose flour (mixed with the water to make a paste) OR 1 beaten egg

• 4-6 cups neutral oil for frying (such as vegetable, canola, or peanut oil)

For Serving (Optional):

• Vanilla ice cream

• Caramel sauce

• Powdered sugar

Instructions

1. Prepare the Apple Filling:

In a medium skillet over medium heat, melt the butter. Add the diced apples and sauté for 4-5 minutes until they just begin to soften. Sprinkle in the brown sugar, cinnamon, nutmeg, salt, and 1 tbsp of flour. Stir constantly for another 2-3 minutes until the sugar melts and the mixture thickens slightly. Remove from heat and stir in the lemon juice and vanilla extract. Allow the filling to cool completely. (Pro Tip: Spread it on a plate to cool faster and prevent the egg roll wrappers from tearing.)

2. Assemble the Egg Rolls:

Lay one egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond). Place about 2 tablespoons of the cooled apple filling in the center of the wrapper.
Fold the bottom corner up over the filling. Fold the left and right corners inward toward the center. It should now resemble an open envelope.
Using your finger, brush the remaining top edges of the wrapper with the flour-water paste or beaten egg. Roll the filled bottom tightly toward the top corner, sealing the edge firmly. Ensure the seal is tight to prevent filling from leaking during frying. Repeat with the remaining wrappers and filling.

3. Heat the Oil:

In a heavy-bottomed pot or Dutch oven, heat 2-3 inches of oil to 350°F (175°C). Use a deep-fry or candy thermometer to monitor the temperature accurately. Maintaining the correct oil temperature is crucial for a crispy, non-greasy result.

4. Fry the Egg Rolls:

Working in batches of 2-3 to avoid overcrowding, carefully place the egg rolls into the hot oil, seam-side down. Fry for 2-3 minutes per side, using tongs to turn them occasionally, until they are golden brown and crispy.
Once cooked, remove them from the oil and place them on a wire rack set over a baking sheet to drain excess oil. (Pro Tip: Using a wire rack instead of paper towels helps them stay crispy on all sides.)

5. Serve:

Let the egg rolls cool for a few minutes before serving—the filling will be extremely hot. Dust with powdered sugar and serve immediately with a scoop of vanilla ice cream and a generous drizzle of caramel sauce.

Notes

• Baking Option: For a lighter version, preheat your oven to 400°F (200°C). Place the assembled egg rolls on a parchment-lined baking sheet. Brush each roll lightly with melted butter or oil. Bake for 12-15 minutes, flipping halfway through, until golden and crispy.

• Air Fryer Option: Preheat air fryer to 390°F (200°C). Lightly spray or brush the egg rolls with oil. Air fry for 8-10 minutes, flipping halfway through, until golden brown.

• Make Ahead: You can assemble the egg rolls ahead of time and keep them covered in the refrigerator for up to 24 hours before frying. You can also freeze them before frying; place them on a baking sheet in a single layer until solid, then transfer to a freezer bag. Fry directly from frozen, adding 1-2 minutes to the cooking time.

• Wrapper Safety: Keep your unused egg roll wrappers under a damp paper towel to prevent them from drying out and cracking.

Nutrition Information

• Serving Size: 1 egg roll (without optional toppings)

• Calories: 145 kcal

• Carbohydrates: 22g

• Protein: 2g

• Fat: 6g

• (Saturated Fat): 1g

• Cholesterol: 6mg

• Sodium: 105mg

• Fiber: 1g

• Sugar: 11g

Disclaimer: Nutrition information is an estimate and will vary based on specific ingredients used, exact portion sizes, and cooking methods. The values provided are for the egg roll itself and do not include optional serving suggestions like ice cream or caramel sauce.