The crackle of a golden, crispy shell and the burst of warm cinnamon apples—honestly, that’s the magic of apple pie egg rolls. The first time I made these, I was chasing that classic apple pie flavor, but in a hand-held, snackable form. Let’s face it, I’m not always in the mood to roll out pie dough, wait for a whole pie to bake, and then clean up the aftermath. You know what’s easier? Wrapping up all that cozy, fall goodness into an egg roll wrapper and frying it until it’s shatteringly crisp.
My apple pie egg rolls recipe came to life during a chilly fall evening when I had leftover apples and a pack of egg roll wrappers staring at me from the fridge. I figured, why not combine the two? The result was a dessert that’s part comfort food, part finger food, and totally irresistible. These are perfect for busy families, for anyone needing a quick dessert fix, or for wowing guests at a weekend get-together. The best part? There’s no pie tin, no fuss, and no waiting around.
As someone who’s tested these apple pie egg rolls over a dozen times (seriously, my family still asks for them every week), I can say with confidence that they hit every note: crunchy, gooey, perfectly spiced, and just sweet enough. Whether you’re a pie lover, a fried food enthusiast, or just someone with a sweet tooth, you’re in for something special. So, get ready to fall in love with one of the easiest, most crowd-pleasing desserts you’ll ever try!
Why You’ll Love This Recipe
- Quick & Easy: These apple pie egg rolls come together in under 30 minutes—no need for fancy techniques or equipment. Great for last-minute dessert cravings or when you want something sweet without the wait.
- Simple Ingredients: Just apples, spices, and egg roll wrappers. If your pantry is anything like mine, you probably have most of these already!
- Perfect for Fall Gatherings: I’ve served these at family dinners, friends’ potlucks, and even Halloween parties. They always disappear faster than anything else on the table.
- Crowd-Pleaser: Kids love the crispy shell and gooey inside. Adults appreciate the nostalgic flavors with a playful twist.
- Unbelievably Delicious: The combo of tender apples, warm spices, and crunchy wrapper is just next-level. Seriously, it’s the kind of dessert that makes you close your eyes and savor every bite.
I’ve baked, fried, and even air-fried these apple pie egg rolls, and each method has its perks. What makes this recipe stand out is the way the egg roll wrapper transforms—almost like a churro meets classic apple pie. The seasoning blend is spot-on: cinnamon, nutmeg, and a hint of brown sugar, balanced so it’s cozy but not cloying.
This isn’t just another apple dessert. It’s apple pie, reimagined for real life—faster, easier, and honestly, a little more fun. When I want to impress guests or just make my kids smile after a long day, this is the recipe I reach for. You get all the comfort of homemade pie, plus the crispy thrill of a fried treat. It’s dessert perfection, plain and simple.
Ingredients Needed
This recipe uses everyday ingredients—no hard-to-find stuff, just wholesome flavors and simple swaps if you need them. Here’s what you’ll need:
- For the Filling:
- 2 cups apples, peeled, cored, and diced (about 3 medium apples; Granny Smith for tartness or Honeycrisp for sweetness)
- 2 tablespoons unsalted butter (adds richness)
- 1/4 cup light brown sugar, packed (for that deep caramel flavor)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt (balances the sweetness)
- 1 tablespoon cornstarch (thickens the filling—can sub arrowroot powder)
- 2 tablespoons water
- For the Egg Rolls:
- 10 egg roll wrappers (standard size; I usually grab Nasoya or Twin Dragon brands)
- Vegetable oil, for frying (canola or sunflower works too)
- Optional Toppings:
- Powdered sugar, for dusting
- Caramel sauce, for dipping
- Vanilla ice cream (because, why not?)
If you need to make this gluten-free, swap the wrappers for a gluten-free version (some Asian markets carry them, but check ingredient lists carefully). For vegan apple pie egg rolls, use plant-based butter and wrappers without egg—easy fix. Apples are the star here, but if you want to mix it up, toss in a handful of berries or chopped pears for a seasonal twist. Got only red apples? Use those! The recipe is forgiving.
If you prefer less sugar, you can use coconut sugar or even a sugar substitute like monk fruit—it keeps the sweet flavor without overdoing it. For the oil, any neutral oil with a high smoke point works (don’t use olive oil; trust me, it changes the flavor).
The best part is you can adjust the spices to your liking—add more cinnamon, swap nutmeg for allspice, or even throw in a dash of ginger. Honestly, I’ve tried them all and they’re always tasty.
Equipment Needed
- Large skillet or deep fryer: For frying the egg rolls. If you don’t have a deep fryer, a heavy-bottomed pan works just fine.
- Mixing bowls: For tossing the apple filling ingredients together.
- Cutting board and knife: To prep the apples—my old wooden board gets used for nearly every dessert.
- Measuring cups and spoons: To keep everything precise.
- Tongs or slotted spoon: For flipping and removing egg rolls from hot oil safely.
- Paper towels or wire rack: For draining off excess oil (I prefer wire racks for extra crispness).
- Small saucepan: For cooking the apple filling—though you can use the same skillet if you want fewer dishes.
If you don’t have tongs, two forks work in a pinch (just be careful with that hot oil!). I’ve used both gas and electric stovetops—either works, but I find gas gives a more consistent fry. For budget-friendly options, most supermarket brands of kitchen tools do the trick. Just keep your tools dry and clean to avoid rust and keep everything working smoothly.
Preparation Method
- Prep the apples: Peel, core, and dice 2 cups of apples (about 3 medium; roughly 300g). Aim for 1/4-inch pieces—too big and they’ll poke through the wrapper, too small and they’ll turn mushy. Set aside.
- Make the filling: In a small saucepan or skillet, melt 2 tablespoons (28g) unsalted butter over medium heat. Add diced apples, 1/4 cup (50g) brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of salt. Stir well—your kitchen will smell amazing right about now.
- Cook until tender: Sauté apples for about 6-8 minutes until they’re soft but still hold their shape. (If apples are super juicy, let them cook a little longer.)
- Thicken the filling: Mix 1 tablespoon cornstarch with 2 tablespoons water in a small bowl. Pour into the apple mixture and cook for another 1-2 minutes, stirring constantly, until the filling is glossy and thick. Remove from heat and let cool for 5 minutes.
- Set up your workspace: Lay out egg roll wrappers on a clean surface. Keep a small bowl of water handy for sealing the edges.
- Assemble the egg rolls: Spoon 2-3 tablespoons (about 35g) apple filling onto the center of each wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Brush the edge with water to seal. Don’t overfill or your rolls might burst.
- Heat the oil: Pour about 2 inches (5cm) vegetable oil into a large skillet or deep fryer. Heat to 350°F (175°C)—test with a small piece of wrapper; it should sizzle immediately.
- Fry the egg rolls: Using tongs, gently lower 2-3 egg rolls into the oil at a time. Fry for 2-3 minutes per side, turning until golden brown and crisp. (Don’t overcrowd the pan—trust me, they’ll stick together.)
- Drain and cool: Remove egg rolls with a slotted spoon or tongs; transfer to a wire rack or paper towels to drain excess oil. Let cool for 5 minutes—filling will be very hot!
- Serve: Dust with powdered sugar and drizzle with caramel sauce if you like. Serve warm, with vanilla ice cream for a decadent treat.
Tip: If your egg rolls leak filling, double-check your seals and don’t rush the rolling. If the oil gets too cool, your rolls will be greasy (I learned that the hard way!). If you want to bake or air fry instead, see adaptations below.
Cooking Tips & Techniques
Over the years, I’ve picked up a few tricks for perfect apple pie egg rolls. Here’s what I’ve learned:
- Don’t overfill the wrappers: Less is more—too much filling makes rolling tricky and can lead to leaks.
- Seal tightly: Use water or a beaten egg to seal the wrapper edges. Press firmly; otherwise, the filling escapes during frying.
- Keep the oil hot: Aim for 350°F (175°C). If oil is too cool, the wrappers absorb it and get soggy. If it’s too hot, they brown before the filling heats through.
- Fry in small batches: I used to crowd the pan, but it drops the oil temperature. Two or three at a time is best.
- Let filling cool: If the apple mixture is piping hot, it can steam the wrapper and make it tear. A few minutes’ rest helps.
- Bake for a lighter option: Brush rolls with melted butter, bake at 400°F (200°C) for about 12-15 minutes, flipping halfway through. Not quite as crispy, but still delicious.
- Air fry for convenience: Spray egg rolls lightly with oil, air fry at 380°F (193°C) for 8-10 minutes. Results are surprisingly close to deep-fried.
- Test one first: I always fry one roll first to check temperature and sealing. Adjust as needed—no shame in a test run!
One time, my wrappers kept bursting—turned out I’d left too much air inside. Press out air gently as you roll. Timing is everything, so multitask by prepping filling while oil heats. And don’t forget to taste the filling before rolling—adjust spices to make it perfect for you.
Variations & Adaptations
Apple pie egg rolls are super versatile. Here are a few ways you can switch things up:
- Gluten-Free: Use gluten-free egg roll wrappers (check specialty stores or online).
- Vegan: Replace butter with plant-based margarine and ensure wrappers are egg-free.
- Berry Blend: Add 1/2 cup diced strawberries or blueberries to the apple filling for a summer vibe.
- Spiced Up: Add a pinch of ground ginger or cardamom for a twist on the classic flavor.
- Peach Pie Rolls: Swap apples for diced peaches in summer—my kids love this version!
- Baked or Air Fried: For a lighter dessert, bake or air fry as described above. Still crisp, but just a little different.
I’ve even tried adding crushed walnuts or pecans to the filling for extra crunch—it worked so well I started making a “nutty apple pie” version every Thanksgiving. If you’re not a fan of cinnamon, try pumpkin pie spice or just a dash of vanilla extract. Allergies? Skip the nuts and double-check your wrappers. These rolls invite creativity, so don’t be afraid to experiment.
Serving & Storage Suggestions
Apple pie egg rolls are best served warm, fresh from the fryer—there’s something magical about that crunch. If you’re hosting, plate them on a rustic wooden board, sprinkle with powdered sugar, and add a bowl of caramel sauce for dipping. For a more decadent treat, serve with a scoop of vanilla ice cream. At brunch, I like to pair them with hot coffee or spiced cider.
To store, let egg rolls cool completely. Place in an airtight container in the fridge for up to 3 days. For longer storage, wrap individually and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for 10-12 minutes, or pop them in the air fryer for 5-7 minutes—this keeps them crispy. Avoid microwaving if you can; it tends to make the wrappers chewy instead of crisp.
As the flavors settle, the cinnamon and apple get even cozier. If you make a big batch, freeze half for a rainy day. Trust me, future you will thank present you!
Nutritional Information & Benefits
Per serving (1 egg roll): About 180 calories, 5g fat, 30g carbohydrates, 2g protein, 2g fiber.
Apples are naturally high in fiber and vitamin C, and cinnamon adds antioxidants. Compared to traditional deep-fried desserts, these egg rolls use less oil and can be adapted for lower sugar or lighter cooking methods. If you use gluten-free or vegan ingredients, this recipe fits several dietary needs. Watch out for potential allergens in the wrappers (some brands contain egg or wheat).
Personally, I love that you can treat yourself without going overboard. It’s dessert that leaves you feeling satisfied, not stuffed!
Conclusion
Apple pie egg rolls are the kind of dessert that make you wonder why you ever baked a whole pie in the first place. They’re fast, fun, and bursting with classic fall flavor—without the fuss. Whether you’re cooking for family, friends, or just yourself, this recipe is worth trying. Adjust the spices, swap the fruit, or tweak the sweetness to suit your own taste (that’s half the fun!).
I keep coming back to these because they’re just so reliable—every crispy bite is packed with nostalgia and comfort. If you try them, let me know how they turn out! Drop a comment below, share your favorite variation, or tag me on social media with your apple pie egg roll creations. I can’t wait to see what you come up with. Happy cooking—and happy snacking!
FAQs
Can I bake apple pie egg rolls instead of frying?
Yes! Brush them with melted butter, bake at 400°F (200°C) for 12-15 minutes, flipping halfway. They come out golden and crisp, just a bit lighter than fried.
What apples work best for apple pie egg rolls?
Granny Smith for tartness, Honeycrisp for sweetness. Any firm apple works—just avoid mushy varieties like Red Delicious.
How do I keep the egg rolls from getting soggy?
Let them cool on a wire rack after frying (not paper towels), and don’t cover them while they’re hot. Reheat in the oven or air fryer for crispiness.
Can I make apple pie egg rolls ahead of time?
Absolutely. Prep and roll them, then freeze before frying. Fry straight from frozen, adding a minute or two to the cook time.
What dipping sauces pair well with apple pie egg rolls?
Caramel sauce is a classic, but you can also try vanilla glaze, chocolate sauce, or even a spiced whipped cream. Get creative!
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Apple Pie Egg Rolls
- Total Time: 30 minutes
- Yield: 10 egg rolls 1x
Description
Apple Pie Egg Rolls are a quick and easy dessert featuring a crispy fried shell filled with warm, spiced apples. This handheld treat delivers classic apple pie flavor in a fun, snackable form—perfect for fall gatherings or a cozy night in.
Ingredients
- 2 cups apples, peeled, cored, and diced (about 3 medium apples; Granny Smith or Honeycrisp)
- 2 tablespoons unsalted butter
- 1/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1 tablespoon cornstarch
- 2 tablespoons water
- 10 egg roll wrappers (standard size)
- Vegetable oil, for frying
- Powdered sugar, for dusting (optional)
- Caramel sauce, for dipping (optional)
- Vanilla ice cream (optional)
Instructions
- Peel, core, and dice apples into 1/4-inch pieces.
- In a small saucepan or skillet, melt butter over medium heat. Add apples, brown sugar, cinnamon, nutmeg, and salt. Stir well.
- Sauté apples for 6-8 minutes until soft but still holding shape.
- Mix cornstarch with water and pour into apple mixture. Cook for 1-2 minutes, stirring constantly, until thickened. Remove from heat and let cool for 5 minutes.
- Lay out egg roll wrappers on a clean surface. Keep a small bowl of water handy for sealing.
- Spoon 2-3 tablespoons apple filling onto the center of each wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Brush the edge with water to seal.
- Pour about 2 inches vegetable oil into a large skillet or deep fryer. Heat to 350°F.
- Using tongs, gently lower 2-3 egg rolls into the oil at a time. Fry for 2-3 minutes per side, turning until golden brown and crisp.
- Remove egg rolls with a slotted spoon or tongs; transfer to a wire rack or paper towels to drain excess oil. Let cool for 5 minutes.
- Dust with powdered sugar and drizzle with caramel sauce if desired. Serve warm, optionally with vanilla ice cream.
Notes
For gluten-free or vegan adaptations, use appropriate wrappers and plant-based butter. Do not overfill wrappers to avoid leaks. Seal edges tightly with water. Fry in small batches to maintain oil temperature. For lighter options, bake at 400°F for 12-15 minutes or air fry at 380°F for 8-10 minutes. Serve warm for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 12
- Sodium: 120
- Fat: 5
- Saturated Fat: 2
- Carbohydrates: 30
- Fiber: 2
- Protein: 2
Keywords: apple pie egg rolls, easy dessert, fall recipe, fried dessert, apple dessert, finger food, party snack, crispy egg rolls, cinnamon apples, quick dessert
