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Apple Pie Egg Rolls

Apple pie egg rolls wrap cinnamon-spiced apples in crisp, golden wrappers and finish with a warm cinnamon-sugar coating. Fry them in batches for a crunchy dessert with a tender apple filling.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 2 tbsp unsalted butter
  • 3 apples medium, about 1 1/4 pounds, peeled, cored, and cut into 1/4-inch dice
  • 0.33 cup light brown sugar packed
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 0.13 tsp kosher salt
  • 1 tbsp cornstarch
  • 0.25 cup water divided
For the egg rolls
  • 12 egg roll wrappers 6-inch
  • 8 cup vegetable oil for frying
For the cinnamon sugar
  • 0.25 cup granulated sugar
  • 1 tsp ground cinnamon

Equipment

  • 1 medium saucepan
  • 1 5-quart Dutch oven

Method
 

Cook the filling
  1. Melt the butter in a medium saucepan over medium heat, then add the apples, brown sugar, granulated sugar, cinnamon, lemon juice, and salt; cook for 8 to 10 minutes, stirring occasionally, until the apples are just tender.
  2. Whisk the cornstarch with 2 tablespoons of the water, stir it into the apples, and cook for 1 minute until the filling is thickened.
  3. Transfer the filling to a bowl and cool completely.
Assemble and fry the egg rolls
  1. Place a wrapper on a clean work surface with one corner facing you, spoon about 2 tablespoons of filling across the lower third, fold in the side corners, and roll it tightly; moisten the top corner with some of the remaining 2 tablespoons water to seal, and repeat with the remaining wrappers and filling.
  2. Heat the vegetable oil in a 5-quart Dutch oven over medium heat to 350°F.
  3. Fry the egg rolls in batches for 2 to 3 minutes, turning occasionally, until golden brown; transfer to a wire rack to drain and let the oil return to 350°F between batches.
Coat the egg rolls
  1. Mix the granulated sugar and cinnamon in a shallow bowl, then roll the egg rolls in the mixture while they are still warm.

Notes

For crisp wrappers, cool the filling completely before assembling. Refrigerate leftovers for up to 3 days; freezing is not recommended because the wrappers can lose their crisp texture. For a dairy-free variation, use plant-based butter in place of the unsalted butter.