Turn a savory snack into a dessert favorite with a quick and easy recipe for Apple Pie Egg Rolls perfect for dipping in whipped cream or caramel sauce.
Apple Pie Egg Rolls have been a long time coming around here. Because if there’s anything I love more than a good ol’ crispy chicken egg roll dunked in sweet and sour sauce, it’s a good ol’ apple pie egg roll dunked in caramel sauce (or whipped cream!).
This latest creation was inspired not only by classic egg rolls, but also by another sweet take on a savory favorite, Strawberry Cheesecake Chimichangas. So the moral of the story here is, edible envelopes of dough can be stuffed with just about any ingredient and then deep-fried, and the result is seriously irresistible.
In this case, we’re talking tangy Granny Smith apples, a touch of sugar and plenty of cinnamon all cooked together until softened slightly. This is the same route we go down with homemade applesauce, so you want to stop cooking the apples while they still have a little bit of bite.
And then into the egg roll wrapper they go! It’s important to roll these babies up tight to ensure the filling stays in place when they go for a quick plunge in boiling oil. A touch of water around the wrappers helps seal in all the apple goodness.
Once the crispy, golden rolls are plucked from the oil, give them a quick powdered sugar shower and then dig in (or start dunking in caramel or whipped cream!). And for more apple-inspired sweets, don’t miss Apple Fritter Rings, Easy Salted Caramel Apple Tart and Apple Pie Panini.
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Ingredients
- 3 medium Granny Smith apples, peeled and diced into 1-inch pieces
- 1 Tablespoon lemon juice
- 3/4 teaspoon cinnamon
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 8 egg roll wrappers
- Vegetable oil, for frying
- Whipped cream or caramel sauce, for serving (optional)
Instructions
- In a medium saucepan set over medium-high heat, combine the diced apples, lemon juice, cinnamon and sugar.
- In a small bowl, whisk together the cornstarch with ⅓ cup water then add it to the apple mixture. Stir together the mixture then bring it to a boil and cover it. Reduce it to a simmer and cook the mixture until the apples have softened slightly and the mixture has thickened, about 5 minutes.
- Remove the apple mixture from the heat, stir in the vanilla extract then transfer the mixture to a bowl to cool completely.
- Fill a small dish with water and line a baking sheet with paper towels.
- Once the apple mixture has cooled completely, arrange the egg roll wrappers on a dry work surface then using a slotted spoon, portion about ¼ cup of the apple mixture in the lower third of each wrapper. Beginning at the bottom of the wrapper, roll the egg roll up while folding the edges inward. Wet your finger in the water and run it around the edges then seal the egg rolls shut.
- Add at least 4 inches of oil to a large, heavy-bottomed stock pot set over medium-high heat and attach a deep-fry thermometer to the side. Once the oil reaches 360°F, add 3 to 4 egg rolls and fry, turning occasionally, until golden brown. Remove the egg rolls from the oil and transfer them onto the baking sheet. Repeat the frying process with the remaining egg rolls, returning the oil to 360°F between batches.
- Serve immediately with whipped cream or caramel sauce for dipping.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Can we do this recipe without the themotmter?
Hi Bob! A thermometer ensures the most accurate frying time.
These Apple Pie Egg Rolls are GREAT!!!
After taking out of fryer I rolled them in cinnamon sugar. Plus to heat them up the next day put in air fryer at 360 for 5 minutes!
YESSSSS! I’m so thrilled you enjoyed the recipe, Susan!
These were very tasty! Next time I will make sure that the apple filling is thicker than applesauce – more like jam – so it doesn’t leak out while frying. I should have cooked it a little longer.
I’m so glad you enjoyed the recipe, Rob!
Great recipe! I’m glad I made them. The only thing I’m not sure of us how they hold up if Frozen. I made a dbl batch because I had an entire package of wraps,and didn’t wanna risk wasting them so I made them over 3 days refrigerating the mixture,and yes the quality on the 3rd day was noticably different,so if I could freeze them,and it didn’t ruin them I’d definitely be quick to make again. Thanks for the recipe!
Hi Mike – I would suggest freezing these before you fry them by individually wrapping each roll and placing them in a freezer-friendly bag or airtight container. Thaw overnight in the refrigerator before deep-frying. :)
I baked them at 400 f for about 12 minutes.mi sprayed the baking sheet with olive oil spray and also the tops. Browned nicely
Awesome! I’m so glad you enjoyed the recipe, Donna!
Wow! This recipe is amazing. Thank you so much!
You are so welcome! I’m thrilled you enjoyed the recipe!
This recipe is delicious! It’s sweet, so I pair with a lightly sweetened whipped cream, instead of caramel.
I’m so thrilled you enjoyed the recipe, Charlie!
Can I make the filling the day before or does the filling need to be room temperature when I roll and fry them?
That should work!
Is there away to bake these?
Hi Deborah – I’ve never tried baking these so I’m not sure!
Made these tonight! So good! I just cut the apples in slices, worked perfect! Very good recipe!
I’m so glad you enjoyed the recipe, Emily!
Making them tonight…separated the sauce from apple chunks, so I can drizzle over top of whipped cream…I always seal my egg rolls with cornstarch and water slurry…nice tight seal.
Enjoy!
I noticed the recipe called for apples diced in 1-inch cubes, but the picture is of much smaller pieces. I would like to make this recipe with pieces the same size as in the pictures. How do you get such small uniform apple cubes?
Hi Cheri! These are between 1/2-inch and 1-inch. I use a very sharp pairing knife (and lots of practice!).
How would you keep these? Reheat? Can you make roll these and not fry them immediately. I wanted to make them and bring to my grandchildren
Thank you
Hi Marie – I haven’t tried making these in advance but I’d be worried the wrappers would get soggy. They really are best fresh, but you can refrigerate them in an airtight container or wrap tightly with plastic wrap. Definitely re-warm them in the oven so they’ll be crispy.
Can you bake them instead?
Hi Angelina – I’ve never tried baking this recipe so I can’t say with certainty what the results would be.