This Apple Cream Cheese Egg Rolls Recipe makes 10 golden, crispy dessert egg rolls in about 35 minutes. Each wrapper is filled with smooth sweetened cream cheese and cinnamon apples, then fried until crunchy and finished with powdered sugar and optional caramel sauce.
The contrast is irresistible: a blistered, delicate shell gives way to tangy cheesecake-like cream cheese and warm apple-pie filling. They are easy enough for a weeknight dessert, yet special enough for holidays, parties, and cozy family dinners.
Jump to RecipeWhy You’ll Love This Recipe
These apple cream cheese egg rolls bring together two favorite desserts in one handheld treat. The recipe has the familiar flavor of apple pie, plus the creamy tang of cheesecake, all enclosed in a thin wrapper that fries into a beautifully crisp shell.
They are also wonderfully practical. The apple mixture can be prepared ahead, the cream cheese filling takes only a few minutes to stir together, and the wrappers make shaping much easier than preparing homemade pastry.
For another fun wrapped appetizer idea, try our savory Philly cheesesteak egg rolls. The same folding method works beautifully for both sweet and savory fillings.
Ingredients You’ll Need
Fresh apples provide the best texture because they soften while retaining a little bite. Choose firm apples such as Granny Smith, Honeycrisp, Fuji, or a blend of tart and sweet varieties.
- Apples: Two peeled, cored, and finely diced medium apples yield about 2 cups.
- Butter, brown sugar, and cinnamon: These create the buttery apple-pie flavor.
- Flour or cornstarch: A small amount thickens the apple juices so the wrappers stay sturdy.
- Cream cheese: Use an 8-ounce block softened to room temperature for a smooth filling.
- Sugar and vanilla: These sweeten and round out the cream cheese mixture.
- Egg-roll wrappers: Use ten wrappers measuring approximately 6 to 7 inches square.
- Oil and toppings: Neutral oil is best for frying; powdered sugar and caramel sauce complete the dessert.
If you are short on time, replace the cooked apples with about 1 1/2 cups prepared apple-pie filling, or approximately one 20- to 21-ounce can. Chop canned filling into small pieces before using it so the egg rolls are easier to fill and seal.
For a dessert-inspired menu, our banana cream pie recipe is another creamy option worth saving.
How to Make It Step-by-Step
Step 1: Start with the apple filling. Melt the unsalted butter in a skillet over medium heat, then add the diced apples, packed brown sugar, and cinnamon. Cook for 5-7 minutes, stirring now and then, until the apples are tender but still hold their shape.
Step 2: In a small bowl, mix the flour or cornstarch with 1 tablespoon water to form a smooth slurry. Stir it into the skillet and cook for about 1 minute, just until the juices become lightly thickened.
Step 3: Remove the skillet from the heat and spread the apples in a shallow bowl to cool faster. The filling must be completely cool before it touches the wrappers because warm moisture can make them soft, difficult to roll, or likely to split.
Step 4: Prepare the cream cheese mixture while the apples cool. Beat the softened cream cheese with granulated sugar, vanilla, and the optional 1/4 teaspoon cinnamon until no lumps remain and the mixture looks smooth.
Step 5: Set one egg-roll wrapper on a clean surface in a diamond position, keeping the remaining wrappers covered with a slightly damp kitchen towel. Place approximately 1 tablespoon of cream cheese filling and 1 tablespoon of apple filling in the lower center.
Step 6: Fold the bottom corner over the filling, fold both side corners inward, and roll the wrapper tightly toward the top corner. Brush the final corner with water and press gently to seal, then repeat with the other nine wrappers.
Step 7: Pour the oil into a deep, heavy pot and heat it to 350-360°F (175-182°C). Use a thermometer whenever possible, since correct oil temperature is the key to a crisp exterior without an overly greasy finish.
Step 8: Fry the egg rolls in small batches for approximately 2-4 minutes, turning once, until the wrappers are evenly golden brown. Do not crowd the pot, as too many egg rolls can drop the oil temperature.
Step 9: Remove the egg rolls with tongs or a slotted utensil and place them on a wire rack or paper towels. Dust with powdered sugar while warm and serve with caramel sauce for dipping.
Frying, Baking, and Air-Frying Options
Deep frying produces the most classic result: thin, crisp wrappers with small golden blisters and a rich crunch. Maintain the oil near 350°F throughout cooking, allowing it to return to temperature between batches when necessary.
For a lighter approach, brush or spray the assembled egg rolls lightly with oil and bake at 400-425°F for approximately 15-20 minutes, turning once. They will be crisp and delicious, although the crust is usually slightly less blistered than a deep-fried version.
Air-frying is another convenient option. Cook the egg rolls at 375°F for approximately 8-10 minutes, turning halfway through, and check them near the end because appliance performance can vary.
While assembling, you can also enjoy a savory party spread such as this roasted eggplant dip. Its creamy texture makes it a nice contrast to these sweet, crunchy dessert rolls.
Pro Tips for Crisp, Sealed Egg Rolls
- Cool the filling completely: This prevents steam and excess moisture from weakening the wrappers.
- Do not overfill: About 2 tablespoons of combined filling per wrapper is enough. More filling makes rolling difficult and can cause the egg rolls to burst.
- Protect the wrappers: Keep unused wrappers beneath a slightly damp kitchen towel so the edges do not dry out.
- Seal carefully: A light brush of water on the final corner is sufficient; too much water can make the wrapper gummy.
- Use a thermometer: Oil that is too cool produces greasy egg rolls, while oil that is too hot browns the wrapper before the center is warm.
- Fry in small batches: Leave room for the egg rolls to move freely and brown evenly.
- Drain on a rack: A wire rack lets air circulate underneath and helps preserve the crisp crust.
For an especially neat presentation, cut one egg roll on a diagonal after it has cooled for a minute or two. The layers of cream cheese and cinnamon apples will show clearly without releasing as much hot filling.
Serving Ideas
Serve these egg rolls warm, but give them a brief rest after frying so the filling is not dangerously hot. A generous dusting of powdered sugar is all they need, while warm caramel sauce adds extra richness and a glossy finishing touch.
You can also offer small bowls of vanilla glaze, whipped cream, or vanilla ice cream alongside the egg rolls. For parties, arrange them on a platter with the caramel sauce in the center and provide napkins because the crisp wrappers may shed a few flakes.
If you are planning a larger snack table, balance the sweet course with a festive pimento cheese ball appetizer. The creamy, savory bite gives guests a welcome change of flavor.
Storage and Reheating
Apple cream cheese egg rolls are best immediately after cooking, when the wrapper is at its crispest. If you have leftovers, let them cool completely before placing them in a covered container and refrigerating for up to 3 days.
Reheat them in a 375°F oven or air fryer until warmed and crisp again. Avoid microwaving when possible because it softens the wrapper, although a brief microwave warming followed by a few minutes in the oven can work in a pinch.
For make-ahead preparation, assemble the uncooked egg rolls, cover them well, and refrigerate them for a short period before frying. Do not leave the wrappers exposed, and check each seal before placing the rolls into hot oil.
Apple Cream Cheese Egg Rolls
Ingredients
Method
- Melt the butter in a skillet over medium heat. Add the diced apples, brown sugar, and cinnamon, and cook for 5-7 minutes, stirring occasionally, until softened but not mushy.
- Stir the flour or cornstarch into the water until smooth, then add it to the skillet. Cook for about 1 minute until the juices thicken, then remove the apple mixture from the heat and cool completely.
- Beat the softened cream cheese, granulated sugar, vanilla, and optional cinnamon until smooth and creamy.
- Place one wrapper in a diamond position. Add about 1 tablespoon of cream cheese filling and 1 tablespoon of apple filling to the lower center, fold the bottom corner over the filling, fold in the sides, and roll tightly. Moisten the final corner with water to seal.
- Heat 4-6 cups of neutral oil to 350-360°F (175-182°C). Fry the egg rolls in small batches for approximately 2-4 minutes, turning once, until evenly golden and crisp.
- Transfer the fried egg rolls to a wire rack or paper towels to drain. Dust with powdered sugar and serve warm with caramel sauce if desired.
Notes
Final Thoughts
This Apple Cream Cheese Egg Rolls Recipe is a simple way to turn familiar apple-pie ingredients into a crisp, shareable dessert. The homemade apple filling takes only 5-7 minutes to cook, while the sweet cream cheese mixture and ready-made wrappers keep the preparation approachable.
For the best results, remember the three essentials: cool the apples completely, use about 2 tablespoons of combined filling per wrapper, and keep the oil close to 350°F. Finish the golden rolls with powdered sugar and caramel sauce, then serve them warm for a dessert everyone will reach for.
They are crunchy, creamy, buttery, and warmly spiced in every bite. Once you try this version, you may find yourself keeping egg-roll wrappers in the freezer just in case a sudden apple dessert craving appears.