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Apple Pie Egg Rolls

Apple pie egg rolls with caramelized apple filling wrapped in crisp, golden-fried wrappers and coated in cinnamon sugar. Each roll is sealed with beaten egg, fried at 350°F, then immediately rolled so the coating clings while hot.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

For 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
  • 12 egg roll wrappers
  • 1 egg Beaten, for sealing.
  • vegetable oil For frying.
For coating
  • 0.25 cup sugar For coating.
  • 1 tsp cinnamon For coating.
For dipping
  • caramel sauce For dipping.

Equipment

  • 1 Dutch oven

Method
 

Cook and cool the apple 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; the mixture should look glossy and cling to a spoon.
  2. Cool the apple filling completely so it thickens enough to hold its shape in the egg roll wrappers; let it rest until no steam rises when you stir.
Assemble the egg rolls
  1. Place 2-3 tablespoons of apple filling in the center of each egg roll wrapper, keeping it in a neat line so it rolls without spilling.
  2. Fold the sides over and roll tightly toward the seam, then seal the edge with beaten egg so the wrapper stays closed.
Fry and coat
  1. Heat vegetable oil to 350°F in a Dutch oven, adjusting the heat to keep the oil steady at 350°F.
  2. Fry the egg rolls for 2-3 minutes per side at 350°F until deeply golden; flip carefully once the first side is crisp and browned.
  3. Drain on paper towels and immediately roll in cinnamon sugar while hot so the coating sticks in an even layer.
  4. Serve the hot egg rolls with caramel sauce for dipping.

Notes

Pro tip: cool the apple filling completely before filling the wrappers—warm filling can soften egg roll wrappers and cause leaks. Store leftovers in the refrigerator up to 3 days; reheat at 375°F until crisp. Freezing is not recommended because the wrappers lose crunch after thawing. For a lighter option, swap half the butter in the filling with unsweetened applesauce.