Crispy Apple Pie Egg Rolls
These egg rolls take everything you love about warm apple pie and wrap it in a shatteringly crisp shell that fries up in minutes. If you have a few apples and a pack of wrappers, you are halfway to a dessert that feels like a treat but comes together fast.
No peeling mountains of fruit, no rolling out dough. Just a quick stovetop filling, a neat fold, and a fry until golden. The cinnamon sugar coating on the outside makes them hard to stop at one.
What Makes These Egg Rolls So Good
The filling tastes like real apple pie because you cook the apples down with butter and brown sugar until they are tender and deeply spiced. And unlike a full pie, these egg rolls need only a handful of ingredients and about 15 minutes of active time.
The wrappers stay crisp for a good while after frying, so they hold up well as a quick dessert with ice cream or as a snack you can carry to the table without falling apart.
Ingredients
- 2 medium apples, like Honeycrisp or Granny Smith: pick firm apples that hold their shape when cooked
- 3 tbsp unsalted butter
- ⅓ cup packed brown sugar
- 1½ tsp ground cinnamon
- Pinch of kosher salt
- 1 tbsp cornstarch
- 1 tbsp lemon juice: optional, brightens the filling
- 8 egg roll wrappers
- Vegetable or canola oil: for frying, about 2 cups
- For the coating: 2 tbsp granulated sugar mixed with ½ tsp cinnamon
Variations / Substitutions
- Swap the apples: Bartlett or Bosc pears work beautifully, and you can cook them the same way. The pears soften a little faster, so check them at 3 minutes.
- Dairy-free: Use a plant-based butter stick instead of unsalted butter, and the rest of the recipe stays the same.
- Spice it up: A pinch of nutmeg or cardamom added with the cinnamon gives the filling a cozy, wintry note.
- Skip the frying: You can brush the rolls with oil and bake them at 425°F (220°C) for 10 to 12 minutes, turning once, until golden. They will be a bit less crunchy than fried, but still good.
If you enjoy this, you will likely love our baked Apple Pie Taquitos for another quick apple dessert.
How to Make Apple Pie Egg Rolls
Step 1: Cook the Apple Filling
In a medium skillet over medium heat, melt the 3 tbsp butter. Add the 2 diced apples, ⅓ cup brown sugar, 1½ tsp cinnamon, and a pinch of salt. Stir everything together and cook for about 5 minutes, until the apples soften and release their juices.
The filling will look glossy and smell deeply spiced. Stir in the 1 tbsp cornstarch (mixed with 1 tbsp water to make a slurry) and cook 1 more minute until the juices thicken. Pull the pan off the heat and let the filling cool for at least 10 minutes so it is not too hot to handle when you roll.
Step 2: Fill the Egg Roll Wrappers
Lay an egg roll wrapper on a clean surface with one corner pointing toward you like a diamond. Spoon about 2 tbsp of the cooled filling across the center, leaving a generous border. Dip your finger in water and moisten all four edges of the wrapper.
The filling should look thick enough that no liquid drips out when you spoon it. If any syrup escaped onto the wrapper, dab it dry so the seal holds later.
Step 3: Fold and Seal the Rolls
Fold the bottom corner up over the filling, then fold the two side corners in snugly. Roll upward away from you, pressing the top corner to seal. Repeat with the remaining wrappers and filling, and you should get 8 rolls.
Press the final seal firmly but gently so the wrapper sticks without tearing. A little care here keeps the rolls from bursting open in the oil.
Step 4: Fry and Coat the Egg Rolls
Pour about 2 inches of oil into a deep, heavy pot and heat it over medium until a thermometer reads 350°F (175°C). If you do not have one, a small piece of wrapper dropped in should sizzle and float right away. Gently lower 3 or 4 rolls into the oil at a time, seam side down, and fry for 2 to 3 minutes total, turning them once halfway, until every side is deep golden brown.
You will hear a steady, crackling sizzle as they fry. Scoop them out with a slotted spoon and set them on a paper towel lined plate for a moment to drain. While the rolls are still warm and a little oily, toss them gently in the dish of cinnamon sugar. The sugar sticks to the hot wrapper, forming a sparkling, sweet crust. Serve them right away while they are crisp, with vanilla ice cream or a drizzle of caramel sauce if you like.
Tips for the Crispiest Rolls
- Keep the filling cool before filling the wrappers. Warm filling softens the wrapper and makes it harder to get a tight seal.
- Use a thermometer if you have one. Oil that is too cool makes the rolls greasy, and oil that is too hot burns the wrapper before the filling warms through.
- Do not crowd the pot. Frying in small batches keeps the oil temperature steady and helps the rolls cook evenly.
- If a roll gets a small leak, do not worry. The filling is already cooked, so just let it fry and the syrup will caramelize into a chewy edge that tastes amazing.
Scale it up or down:
| Rolls | Apples | Brown Sugar | Butter |
|---|---|---|---|
| 4 | 1 medium | 3 tbsp | 1½ tbsp |
| 8 | 2 medium | ⅓ cup | 3 tbsp |
| 12 | 3 medium | ½ cup | 4½ tbsp |
Storing Leftover Egg Rolls
- Refrigerate: Place leftover rolls in a single layer with a sheet of parchment between them in an airtight container. They keep for up to 2 days.
- Reheating: Warm them on a baking sheet in a 350°F (175°C) oven for 5 to 7 minutes until crisp again. A hot oven brings back the crunch, while a microwave makes them soggy, so skip it.
Frequently Asked Questions
Can I bake these instead of frying?
Yes. Arrange the filled rolls on a parchment-lined sheet, brush or spray them lightly with oil, and bake at 425°F (220°C) for 10 to 12 minutes, turning once, until golden. They will be a little less crunchy than fried, but still delicious.
Can I use canned apple pie filling?
You can. Skip cooking the filling completely and use about 1½ cups of canned pie filling straight from the can. Spoon it onto the wrappers and fold the same way.
Why did my egg rolls burst open during frying?
Usually because they were overfilled or the edges were not sealed tightly. Next time use slightly less filling and make sure you press the moistened edges together firmly all around.
Can I make these ahead of time?
You can assemble them a few hours ahead and store them on a parchment-lined plate in the fridge, covered loosely with plastic wrap. Fry them just before serving for the best crunch.
Ingredients
Method
- Cook the apples, butter, brown sugar, cinnamon, and salt over medium heat for 5 minutes until softened. Stir in the cornstarch slurry and cook 1 minute, then cool for 10 minutes.
- Lay an egg roll wrapper as a diamond, spoon 2 tbsp filling in the center, and moisten the edges with water.
- Fold the bottom corner up, fold in the sides, and roll up tightly, pressing the top corner to seal. Repeat for all 8 rolls.
- Heat oil to 350°F (175°C), fry rolls in batches for 2 to 3 minutes until golden brown, and drain on paper towels. Toss warm rolls in the cinnamon sugar and serve right away.