These apple pie egg rolls pack the flavor of a warm apple pie into a crisp, golden shell you can eat with your hands. Diced Granny Smith apples simmer with cinnamon and vanilla, then get wrapped in egg roll wrappers and fried until the outside shatters.
They take less than an hour from start to finish and need only a handful of ingredients. Serve them hot with whipped cream or caramel sauce for dipping and they disappear fast.
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Why This Apple Pie Egg Rolls Recipe Works
Granny Smith apples hold their shape and bring a tartness that balances the sugar. A short simmer softens them just enough that they finish cooking inside the wrapper without releasing extra juice.
A little cornstarch thickens the filling, which keeps the egg rolls from turning soggy or bursting in the oil. Cooling the filling completely before rolling is the other half of the trick.
Ingredients for Apple Pie Egg Rolls
- 3 medium Granny Smith apples, peeled and diced small
- 1 tbsp lemon juice
- 3/4 tsp cinnamon
- 1/4 cup sugar
- 2 tsp cornstarch
- 1/3 cup water
- 1 tsp vanilla extract
- 8 egg roll wrappers
- Vegetable oil for frying
- Whipped cream or caramel sauce, for serving (optional)
Granny Smith apples. Their firm texture and tartness make them the ideal choice. Dice them small so they fit easily in the wrapper.
Cornstarch. Whisked with water, it thickens the juices into a glossy filling that stays inside the wrapper.
Egg roll wrappers. Keep them covered with a damp towel while you work so they do not dry out and crack.
Oil for frying. Use a neutral oil and enough of it to reach at least 4 inches deep, so the egg rolls float freely.
How to Make Apple Pie Egg Rolls
1. Cook the apples. Combine the diced apples, lemon juice, cinnamon and sugar in a medium saucepan over medium high heat.
2. Thicken. Whisk the cornstarch with 1/3 cup of water, stir it into the apples and bring to a boil.
3. Simmer. Cover, reduce to a simmer and cook for about 5 minutes, until the apples soften slightly and the mixture thickens.
4. Cool the filling. Remove from the heat, stir in the vanilla and cool completely in a bowl. A cool filling keeps the wrappers from tearing.
5. Set up. Fill a small dish with water and line a baking sheet with paper towels.
6. Fill and roll. Place about 1/4 cup of filling in the lower third of each wrapper with a slotted spoon. Fold in the sides and roll up tightly, sealing the edge with a wet finger.
7. Heat the oil. Heat at least 4 inches of oil in a large, heavy bottomed pot over medium high heat to 360 degrees F.
8. Fry. Fry 3 to 4 egg rolls at a time, turning occasionally, until deep golden brown. Drain on the lined baking sheet and let the oil return to 360 degrees F between batches.
How to Serve Apple Pie Egg Rolls
Serve hot with whipped cream or caramel sauce for dipping. A dusting of cinnamon sugar on the finished egg rolls is a nice touch. If you enjoy apples and cinnamon, try apple cinnamon breakfast quesadillas or Classic apple cake for another easy apple dessert. Apple pie protein balls and cinnamon roll cheesecake cookies are good picks for the dessert table.
How to Store and Reheat Apple Pie Egg Rolls
Let leftovers cool completely, then keep them in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven at 350 degrees F for about 10 to 15 minutes until crisp. Avoid the microwave, which makes the wrappers chewy. These are ideal when served hot and fresh, so fry only what you plan to eat.
Tips and Variations for Apple Pie Egg Rolls
Cool the filling fully. Warm filling steams the wrapper from the inside and causes tears.
Do not overfill. About 1/4 cup per wrapper is just right. More makes them hard to seal and likely to pop.
Seal well. Run a wet finger along every edge so the egg rolls cannot open in the oil.
Hold the oil temperature. At 360 degrees F the wrappers turn golden quickly without soaking up grease. Use a thermometer and let the oil recover between batches.
Fry in small batches. Three or four at a time keeps the oil hot and stops the egg rolls from sticking together.
Drain properly. Place them on paper towels right out of the oil so the bottoms stay crisp.
Handle hot oil carefully. Lower the egg rolls in slowly with tongs to avoid splashes. General leftover advice from Purdue Extension is worth a look if you are making a big batch for a gathering.
Try a variation. Add a pinch of nutmeg to the filling, or serve with a bowl of vanilla ice cream for dipping.
Frequently Asked Questions About Apple Pie Egg Rolls
How do I keep apple pie egg rolls from opening in the oil?
Do not overfill, seal every edge with a wet finger and lower them into the oil seam side down.
What apples work well?
Granny Smith apples are ideal because they stay firm and add tartness. Any firm baking apple is a good substitute.
Can I make the filling ahead for apple pie egg rolls?
Yes. The filling has to cool completely anyway, so you can make it earlier in the day and keep it covered in the refrigerator until you roll.
Why are my apple pie egg rolls greasy?
The oil was probably too cool. Keep it at 360 degrees F and fry in small batches.
What can I serve with apple pie egg rolls?
Whipped cream, caramel sauce or vanilla ice cream all work well for dipping.
Apple Pie Egg Rolls
Equipment
- Medium saucepan
- heavy bottomed pot
- Slotted spoon
- Baking sheet
Ingredients
Main Ingredients
- 3 medium Granny Smith apples peeled and diced small
- 1 tbsp lemon juice
- ¾ tsp cinnamon
- ¼ cup sugar
- 2 tsp cornstarch
- ⅓ cup water for the cornstarch slurry
- 1 tsp vanilla extract
- 8 egg roll wrappers
- 2 tbsp vegetable oil for frying, at least 4 inches deep
- 2 tbsp whipped cream or caramel sauce for serving, optional
Instructions
Cooking
- Simmer. Boil the apples, lemon juice, cinnamon, sugar and cornstarch slurry, then cover and simmer about 5 minutes until the apples soften and the sauce thickens.
- Cool. Stir in the vanilla and spread the filling in a bowl to cool completely.
- Fill. Put about 1/4 cup of filling on the lower third of each wrapper, fold in the sides, roll tightly and seal with water.
- Heat. Bring at least 4 inches of oil to 360 degrees F in a heavy pot.
- Fry. Fry 3 to 4 at a time, turning, until deep golden brown. Drain on paper towels and let the oil recover between batches.
- Serve. Serve hot with whipped cream or caramel sauce.
