Apple Pie Egg Rolls
Golden, crispy egg rolls stuffed with warm cinnamon-apple filling. They’re easy to make and perfect for dipping or dusting with cinnamon sugar.
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Servings:
Ingredients
Main Ingredients
- 3.5 cup tart apples, peeled and diced
- 0.33 cup light brown sugar
- 2 tbsp granulated sugar
- 1.25 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.13 tsp fine salt
- 1 tbsp fresh lemon juice
- 1.5 tbsp cornstarch
- 1.5 tbsp unsalted butter
- 1 tsp vanilla extract
- 12 oz egg roll wrappers
- 3 tbsp water for sealing and slurry
- 24 fl oz vegetable oil for frying
Instructions
Preparation Steps
- Melt butter in a large skillet over medium heat.
- Add apples, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Cook, stirring, until apples soften, 5–7 minutes.
- Whisk cornstarch with 2 tbsp water and the lemon juice. Stir into the apples and simmer until thick and glossy, about 1 minute.
- Remove from heat. Stir in vanilla, then spread the filling on a plate to cool for 10 minutes.
- Lay a wrapper on a board. Spoon 2–3 tbsp filling near one corner, fold sides over, and roll tightly. Seal edges with a dab of water.
- Heat oil in a deep pot to 350°F. Fry 3–4 rolls at a time until golden, 2–3 minutes, turning once.
- Drain on a rack or paper towels. Rest 5 minutes before serving.
Notes
For a lighter take, air-fry at 380°F for 8–10 minutes or bake at 400°F for 12–15 minutes, flipping once. Serve with warm caramel sauce or a scoop of vanilla ice cream. Leftovers keep 2 days in the fridge; re-crisp in a 375°F oven or air fryer for a few minutes.
This recipe is an original creation inspired by classic Apple Pie Egg Rolls flavors. All ingredient ratios and instructions are independently developed.