Easy Apple Pie Egg Roll Ups

These little apple-filled wonders are exactly what they sound like: crunchy egg roll wrappers hugging warm, cinnamon-spiced apples, baked or fried until golden and flaky. They’re dessert, snack, and emergency breakfast all rolled into one, and they come together faster than a pie ever could. If you want the cozy, caramelized apple pie vibe without wrestling with pie dough or a lattice top, this is your new go-to.

My husband loves to call them “thank-you-for-not-making-pie-again” rolls. True story — I made these after a long day and handed him one hot from the oven; he ate three before I even plated the rest. Our kiddo now insists on helping fill them, which means there are often more misshapen, overflowing rolls than neat ones, but that’s part of the charm. These show up at porch hangouts, school lunches, and the occasional breakfast-that-feels-like-dessert Sunday.

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I’ll be honest: my first attempt was a greasy, sad-looking pile because I tried to deep-fry them without a thermometer. I learned the hard way that heat control matters — medium heat keeps the wrapper crisp without burning. Also, one night I used store-bought apple pie filling when I was tired and short on time, and shockingly, it worked like a charm when brightened with a little lemon zest. Pro tip: let the filling cool a touch before wrapping or the wrappers turn soggy faster.

Shopping Tips

– Produce/Fruit: Look for firm apples like Honeycrisp, Fuji, or Gala; they hold shape and get that lovely tender-but-not-mushy bite.
– Baking Basics (Flour/Sugar/Leaveners): If you’re making the filling from scratch, white or brown sugar is all you need — brown adds depth, white keeps it brighter.
– Fats & Oils: Use a neutral oil with a high smoke point if frying; melted butter works great if you’re brushing and baking.
– Specialty Item: Egg roll wrappers are usually in the refrigerated section near tofu or dumplings — don’t substitute with wonton skins unless you want mini versions.
– Spices: Ground cinnamon is the main player; a pinch of nutmeg or allspice can be nice, but don’t overdo it.

Prep Ahead Ideas

– Make the apple filling a day ahead and store it in an airtight container in the fridge; it actually tastes better after the spices settle.
– Keep the wrappers in their original packaging or wrapped in a damp towel in the fridge to prevent them from drying out while you prep.
– If you’re feeding a crowd, fill the rolls and place them on a baking sheet lined with parchment, covered with plastic wrap, then bake or fry when guests arrive.

✔Time-Saving Tricks

– Use store-bought apple pie filling in a pinch and add fresh lemon zest and a dash of cinnamon to perk it up.
– If baking, brush with melted butter instead of rolling in oil — less cleanup, still golden.
– Make a big batch of filling and freeze it in portions to toss in wrappers whenever sugar cravings strike.

✔Common Mistakes

– Don’t overfill: I once tried to cram half a cup of filling into a wrapper and ended up with lava-hot apple geysers. Use a modest spoonful and seal well.
– Wrappers drying out: If the edges get dry, they won’t stick; cover unused wrappers with a damp towel.
– Frying too hot: brown and burnt outside, cold inside. Keep oil at a steady medium heat for even cooking.

What to Serve It With

– Vanilla ice cream or a scoop of frozen yogurt for the classic warm-and-cold contrast.
– A quick mixed greens salad with vinaigrette to cut the sweetness.
– Drizzle with caramel sauce or dust with powdered sugar for extra showoff points.
– Coffee, chai, or a big mug of milk — depending on how grown-up you’re feeling.

✔Tips & Mistakes

– Heat level: medium heat when frying for golden but not burned wrappers.
– Pan size: crowding causes soggy spots; leave space between rolls.
– Salt timing: a tiny pinch in the filling heightens sweetness — don’t skip it.

✔Storage Tips

Leftovers keep in the fridge for 2–3 days in an airtight container. Reheat in a toaster oven or oven to re-crisp the wrapper — the microwave will make them limp, though cold they’re still tasty (no shame in that breakfast-for-dinner moment). If you want to keep them longer, freeze baked rolls in a single layer, then transfer to a bag; reheat from frozen in the oven until crisp.

✔Variations and Substitutions

– Swap apples for pears for a softer, sweeter filling that’s lovely with ginger.
– Use a touch of honey or maple syrup instead of sugar if you want a different sweet profile.
– Add chopped nuts for crunch — pecans and walnuts both work, but toast them briefly first.
– If you can’t find egg roll wrappers, phyllo sheets are an option but watch the layering so they don’t dry out.

Frequently Asked Questions

Easy Apple Pie Egg Roll Ups

Crispy egg roll wrappers stuffed with warm cinnamon-apple filling and finished with a sweet sugar dusting. Serve hot with caramel for an effortless dessert.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 2.5 cup peeled, diced apples about 2–3 medium
• ▢ 1 tbsp lemon juice
• ▢ 0.25 cup granulated sugar for the filling
• ▢ 2 tbsp light brown sugar packed
• ▢ 1.25 tsp ground cinnamon for the filling
• ▢ 0.13 tsp ground nutmeg
• ▢ 0.13 tsp fine salt
• ▢ 1 tbsp cornstarch
• ▢ 1 tbsp unsalted butter
• ▢ 8 oz egg roll wrappers
• ▢ 2 tbsp water for sealing and slurry
• ▢ 2 cup vegetable oil for frying
• ▢ 0.33 cup granulated sugar for cinnamon-sugar coating
• ▢ 1 tsp ground cinnamon for cinnamon-sugar coating
• ▢ 0.33 cup caramel sauce for dipping, optional

Instructions

Preparation Steps

• Melt the butter in a skillet over medium heat.
• Add apples, both sugars, 1.25 tsp cinnamon, nutmeg, and salt. Cook until tender, 5–7 minutes.
• Stir in lemon juice. Mix cornstarch with 1 tbsp water, then stir into apples. Simmer to thicken. Cool.
• Combine 0.33 cup sugar with 1 tsp cinnamon in a shallow bowl for coating.
• Lay a wrapper like a diamond. Spoon filling near the lower corner.
• Moisten edges with water. Fold sides over the filling, then roll tightly to seal. Repeat.
• Heat oil in a deep pot to 350°F.
• Fry rolls in batches until deeply golden, 2–3 minutes, turning once. Drain on a rack.
• Toss warm rolls in cinnamon sugar. Serve hot with caramel for dipping.

Notes

Air fryer option: Spray rolled egg rolls lightly with oil and air-fry at 380°F for 8–10 minutes, turning once. To freeze, arrange uncooked rolls on a sheet pan until solid, then store in a freezer bag for up to 2 months; fry or air-fry from frozen, adding 2–3 minutes.

This recipe is an original creation inspired by classic Easy Apple Pie Egg Roll Ups flavors. All ingredient ratios and instructions are independently developed.