Apple Pie Egg Rolls are a delightful twist on a classic dessert, merging the warm, comforting flavors of apple pie with the crispy, golden goodness of egg rolls. I first came across this recipe during a family gathering last fall. My sister and I were brainstorming fun, easy-to-make snacks for a weekend get-together, and she suggested this unique take on apple pie. At first, I was a bit skeptical—egg rolls and apple pie? But after that first bite, I was hooked. The contrast between the crispy wrapper and the gooey, cinnamon-spiced apple filling was irresistible.
One of the things I love about this recipe is how simple it is, especially if you’re pressed for time or just looking for a quick sweet treat. It takes less than half an hour from start to finish, making it a great option for busy weeknights or impromptu gatherings. The use of Granny Smith apples is key here, as their tartness balances the sweetness of the sugar and cinnamon perfectly. Plus, their firm texture holds up well during cooking, ensuring the filling isn’t mushy.
As for variations, there’s plenty of room for creativity. If you’re a fan of more complex flavors, you could add a pinch of nutmeg or allspice to the apple mixture. For an extra indulgent touch, consider drizzling the finished egg rolls with a bit of caramel sauce or a dusting of powdered sugar. If you prefer a slightly healthier version, you might try baking the egg rolls instead of frying them—just brush them with a little melted butter or oil, and bake at 375°F until golden and crisp.
This recipe is also incredibly versatile when it comes to serving. While whipped cream or caramel sauce makes for a classic pairing, you could also serve these egg rolls with a scoop of vanilla ice cream on the side for a more decadent dessert. Whether you’re enjoying them fresh out of the fryer or saving them for a late-night snack, Apple Pie Egg Rolls are sure to become a favorite in your household, just as they have in mine.
Making Apple Pie Egg Rolls
Click here to get printable version
Ingredients
- 8 egg roll wrappers
- 2 teaspoons cornstarch
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- 3 Granny Smith apples, peeled and chopped into 1-inch pieces
- 3/4 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- Whipped cream or caramel sauce for dipping (optional)
Directions
- In a medium saucepan over medium heat, combine the apple pieces, lemon juice, cinnamon, and sugar. Stir until the sugar is fully dissolved.
- In a small bowl, mix the cornstarch with 1/3 cup of water until smooth, then add it to the saucepan. Stir the mixture and bring it to a boil. Once boiling, lower the heat to a simmer, cover, and cook until the apples are tender and the sauce thickens, approximately 5 minutes.
- Remove the saucepan from heat and stir in the vanilla extract. Transfer the apple filling to a bowl and let it cool completely.
- Prepare a small bowl of water and line a baking sheet with paper towels.
- When the filling is cool, lay out the egg roll wrappers on a clean surface. Using a slotted spoon, place about 1/4 cup of the apple filling onto the lower third of each wrapper. Roll up the wrappers from the bottom, folding in the sides as you roll. Wet the edges of the wrapper with water to seal the egg rolls securely.
- In a large, heavy-bottomed pot, pour in enough oil to reach a depth of about 4 inches. Heat the oil over medium-high heat until it reaches 360°F. Fry 3 to 4 egg rolls at a time, turning occasionally, until golden brown, about 2-3 minutes. Remove the fried egg rolls and place them on the prepared baking sheet to drain. Repeat with the remaining egg rolls, making sure the oil returns to 360°F between batches.
- Serve the egg rolls warm with whipped cream or caramel sauce if desired.
Storing Suggestions:
Store any leftover apple pie egg rolls in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350°F for about 10 minutes or until warmed through.
FAQs:
Can I use a different type of apple for this recipe?
Yes, you can substitute Granny Smith apples with other firm and tart apples like Honeycrisp or Braeburn. However, the flavor profile may vary slightly.
What can I use if I don’t have cornstarch?
If you don’t have cornstarch, you can substitute it with an equal amount of flour or arrowroot powder to help thicken the apple filling.
Is it possible to bake the egg rolls instead of frying them?
Yes, you can bake the egg rolls for a healthier option. Preheat your oven to 400°F, brush the egg rolls lightly with oil, and bake for about 15-20 minutes, turning halfway through, until they are golden and crispy.
Can I freeze the apple pie egg rolls?
Absolutely! You can freeze the uncooked egg rolls by placing them on a baking sheet in a single layer and freezing them until solid. Then, transfer them to a freezer bag. Fry them directly from frozen, adding a couple of minutes to the cooking time.
How do I prevent the egg rolls from getting soggy?
To avoid soggy egg rolls, make sure the apple filling is completely cool before wrapping it in the egg roll wrappers. Additionally, be sure to fry the egg rolls at the proper temperature (360°F) to ensure they become crispy and not greasy.
What dipping sauces pair well with apple pie egg rolls?
Whipped cream and caramel sauce are classic pairings, but you could also try vanilla ice cream, chocolate sauce, or a dusting of powdered sugar for extra sweetness.
Apple Pie Egg Rolls
Ingredients
- 3 Granny Smith apples peeled and cut into 1-inch cubes
- 1 tablespoon of fresh lemon juice
- 3/4 teaspoon of ground cinnamon
- 1/4 cup granulated sugar
- 1 teaspoon of vanilla extract
- 2 teaspoons of cornstarch
- 8 egg roll wrappers
- Vegetable oil for frying
- Whipped cream or caramel sauce for dipping optional
Instructions
- In a medium-sized saucepan over medium heat, combine the apple cubes, lemon juice, cinnamon, and sugar. Stir the mixture until the sugar dissolves.
- In a separate small bowl, mix the cornstarch with 1/3 cup water until smooth, then pour it into the saucepan. Stir the mixture and bring it to a boil. Once boiling, reduce the heat to a simmer, cover, and cook until the apples are just tender and the sauce has thickened, about 5 minutes.
- Remove the pan from the heat and stir in the vanilla extract. Transfer the apple filling to a bowl and let it cool completely.
- Prepare a small bowl of water and line a baking sheet with paper towels.
- Once the filling has cooled, place the egg roll wrappers on a clean work surface. Using a slotted spoon, place about 1/4 cup of the apple filling onto the lower third of each wrapper. Start rolling from the bottom, folding in the sides as you go. Dip your finger in water and wet the edges of the wrapper to seal the egg rolls tightly.
- In a large, heavy-bottomed pot, pour in enough oil to reach a depth of about 4 inches. Heat the oil over medium-high heat until it reaches 360°F. Fry 3 to 4 egg rolls at a time, turning them occasionally, until they are golden brown, about 2-3 minutes. Remove the fried egg rolls and place them on the prepared baking sheet to drain. Repeat with the remaining egg rolls, ensuring the oil returns to 360°F between batches.
- Serve the egg rolls hot with whipped cream or caramel sauce if desired.
