Apple Pie Egg Rolls are a fun twist on a classic dessert. They bring together the sweet and tart flavors of baked apples, wrapped in a crispy shell. Perfect for a snack or dessert, these egg rolls offer all the comforting taste of a traditional apple pie, but in a more portable and playful form. Enjoy them fresh out of the fryer with a side of whipped cream or caramel sauce for dipping.
Why Make This Recipe
Making Apple Pie Egg Rolls is a great way to impress your family and friends with a delicious treat. They are easy to prepare and offer a fantastic alternative to regular apple pie. The crispy exterior combined with the warm, spiced apple filling makes for a delightful contrast in textures. Plus, they are perfect for parties or a cozy night in!
How to Make Apple Pie Egg Rolls
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)
Directions:
- 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 1/3 cup water before adding it to the apple mixture. Stir together and bring to a boil. Cover and reduce to a simmer, cooking until the apples soften slightly and the mixture thickens, about 5 minutes.
- Remove the mixture from heat and stir in the vanilla extract. Transfer the mixture to a bowl and let it cool completely.
- Fill a small dish with water and line a baking sheet with paper towels.
- Once the apple mixture has cooled, arrange the egg roll wrappers on a dry surface. Using a slotted spoon, place about 1/4 cup of the apple mixture in the lower third of each wrapper. Roll the egg roll up, folding the edges inward. Wet your finger in the water and run it around the edges to seal the egg rolls shut.
- Heat at least 4 inches of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil reaches 360°F, add 3 to 4 egg rolls and fry, turning occasionally until golden brown. Remove them from the oil and place them on the lined baking sheet. Repeat with the remaining egg rolls, making sure to return the oil to 360°F between batches.
- Serve immediately with whipped cream or caramel sauce for dipping.
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How to Serve Apple Pie Egg Rolls
Apple Pie Egg Rolls are best served hot and fresh. Pair them with a side of whipped cream or caramel sauce for a delightful dipping experience. They make a great snack for gatherings or a sweet treat after dinner.
How to Store Apple Pie Egg Rolls
To store leftover egg rolls, let them cool completely. Place them in an airtight container and keep them in the refrigerator for up to 3 days. To reheat, place them in an oven at 350°F for about 10-15 minutes until warmed through and crispy again.
Tips to Make Apple Pie Egg Rolls
- Use Granny Smith apples for a nice balance of sweetness and tartness.
- Make sure the oil is hot enough before frying; this keeps the egg rolls crispy.
- Don’t overfill the egg roll wrappers; 1/4 cup of filling is just right.
Variations
You can try different kinds of fruits for the filling, like pears or peaches. You can also add nuts for a crunchy texture or switch up the spices with nutmeg or allspice for a unique flavor.
FAQs
1. Can I bake these instead of frying?
Yes! You can bake them at 400°F for about 15-20 minutes, turning halfway through for even crispiness.
2. Can I make the filling ahead of time?
Absolutely! You can prepare the apple mixture a day ahead and store it in the refrigerator until you are ready to assemble the egg rolls.
3. How do I know when the oil is hot enough?
Using a deep-fry thermometer is best, but you can also drop a small piece of bread into the oil. If it sizzles and browns quickly, the oil is ready for frying.
Apple Pie Egg Rolls
Ingredients
For the apple filling
- 3 medium Granny Smith apples, peeled and diced into 1-inch pieces Use Granny Smith apples for a nice balance of sweetness and tartness.
- 1 Tablespoon lemon juice
- ¾ teaspoon cinnamon
- ¼ cup sugar
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
For assembly
- 8 pieces egg roll wrappers Do not overfill the wrappers; 1/4 cup of filling is just right.
- Vegetable oil for frying Ensure the oil is hot enough before frying.
- Whipped cream or caramel sauce, for serving (optional)
Instructions
Preparation
- 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 1/3 cup water before adding it to the apple mixture. Stir together and bring to a boil.
- Cover and reduce to a simmer, cooking until the apples soften slightly and the mixture thickens, about 5 minutes.
- Remove the mixture from heat and stir in the vanilla extract. Transfer the mixture to a bowl and let it cool completely.
Assembly
- Fill a small dish with water and line a baking sheet with paper towels.
- Once the apple mixture has cooled, arrange the egg roll wrappers on a dry surface. Using a slotted spoon, place about 1/4 cup of the apple mixture in the lower third of each wrapper.
- Roll the egg roll up, folding the edges inward. Wet your finger in the water and run it around the edges to seal the egg rolls shut.
Cooking
- Heat at least 4 inches of oil in a large, heavy-bottomed pot over medium-high heat.
- Once the oil reaches 360°F, add 3 to 4 egg rolls and fry, turning occasionally until golden brown.
- Remove them from the oil and place them on the lined baking sheet. Repeat with the remaining egg rolls, making sure to return the oil to 360°F between batches.
- Serve immediately with whipped cream or caramel sauce for dipping.
