Apple Pie Egg Rolls

Creamy, juicy, and delightfully crispy, these Apple Pie Egg Rolls take all the warm, comforting flavors of a classic apple pie and tuck them into a crunchy, golden wrapper.

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Course: Dessert

Cuisine: American

Keyword: Easy

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 250kcal

Equipment

Saucepan
Deep Fryer
Slotted Spoon
Paper Towels

Ingredients

Filling Ingredients

3 medium Apples, peeled, cored, and thinly sliced Use firm apples like Honeycrisp, Gala, or Fuji.
2 tablespoons Unsalted butter, melted For cooking the apple filling.
1/4 cup Brown sugar, packed
1 teaspoon Ground cinnamon

Egg Roll Wrappers

12 wrappers Egg roll wrappers, store-bought Keep covered to prevent drying out.

Frying Oil

2 cups Oil for frying Vegetable oil, peanut oil, or canola oil, heated to 350°F (175°C).

Instructions

Peel and core the apples, then slice them thinly so they soften quickly during cooking.
In a saucepan, melt the butter over medium heat. Add the sliced apples, brown sugar, and cinnamon. Stir constantly and cook until the apples are tender and the sugar has mostly dissolved, about 5–7 minutes.
Remove the pan from heat and allow the apple mixture to cool to room temperature.
Lay out an egg roll wrapper with one corner pointing toward you. Place 2 tablespoons of the cooled apple mixture in the center of the wrapper.
Fold the bottom corner up over the filling, then fold both left and right corners in toward the center. Roll the wrapper tightly away from you, sealing the top corner with a little water.
Heat oil in a deep fryer or heavy pan to 350°F (175°C). Fry the egg rolls in batches until golden brown on all sides, about 3–4 minutes per batch.
Remove the egg rolls with a slotted spoon and drain on paper towels. Serve warm with optional toppings like powdered sugar or caramel sauce.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes.

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