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Apple Pie Egg Rolls

Apple pie egg rolls wrap tender cinnamon apples in crisp, golden wrappers for a handheld dessert. The apple filling is thickened on the stovetop, cooled, then fried until crunchy outside.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling and resting time 35 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

Apple filling
  • 2 tbsp unsalted butter
  • 2 apples medium, peeled, cored, and diced into 1/4-inch pieces
  • 0.25 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tbsp water cold
Egg rolls
  • 8 egg roll wrappers
  • 1 tbsp water for sealing
  • 6 cup canola oil for frying

Method
 

Make the apple filling
  1. Melt the butter in a medium saucepan over medium heat.
  2. Stir in the apples, brown sugar, cinnamon, and lemon juice.
  3. Cook for 5-7 minutes, stirring occasionally, until the apples are tender but still hold their shape.
  4. In a small bowl, whisk the cornstarch with the cold water until smooth.
  5. Stir the cornstarch mixture into the apple mixture and cook for 1 minute, until thickened.
  6. Transfer the filling to a shallow bowl and let it cool completely, about 30 minutes.
Fill and fry
  1. Place an egg roll wrapper on a clean surface with one corner facing you and spoon about 1/4 cup of filling across the lower third.
  2. Fold the bottom corner over the filling, then fold in both side corners.
  3. Brush the top corner with water, then roll up tightly to seal; repeat with the remaining wrappers and filling.
  4. Heat the oil in a 3-quart heavy-bottomed saucepan over medium heat to 350°F, about 8-12 minutes, checking the temperature with a deep-fry thermometer.
  5. Fry the egg rolls in batches of 2 or 3 for 2-3 minutes, turning once, until golden brown; keep the oil near 350°F between batches.
  6. Transfer the egg rolls to a wire rack to drain and let them rest for 5 minutes before serving.

Notes

Keep the oil near 350°F between batches for even browning. Store leftovers in the refrigerator for up to 3 days; freeze yes, and reheat until crisp. For a dairy-free swap, use plant-based butter.