These crispy apple pie egg rolls are a quick dessert snack made by wrapping cinnamon-spiced apples in egg roll wrappers and frying them until golden and crunchy. The recipe makes 12 egg rolls and takes about 45–60 minutes from start to finish, including 10–15 minutes of chilling time for the apple filling.
Every bite gives you the familiar flavor of apple pie in a fun, hand-held treat: crisp, blistered wrapper outside and warm, buttery apples inside. Serve them with powdered sugar, caramel sauce, cinnamon sugar, or vanilla ice cream for a dessert that tastes like a freshly baked pie with an irresistibly crunchy crust.
Jump to RecipeWhy You’ll Love This Recipe
Crispy apple pie egg rolls turn a classic American dessert into a portable snack with a wonderfully crunchy finish. They are easier to portion than a full pie, cook in just a few minutes, and look especially inviting on a dessert tray.
The filling balances sweet brown sugar, fragrant cinnamon, warm nutmeg, and bright lemon juice. Finely diced apples soften quickly, but they still retain enough texture to keep the center from becoming a bland purée.
If you love traditional fruit desserts, you may also enjoy our Dutch apple pie, which pairs tender apples with a buttery crumb topping.
Ingredients You’ll Need
The ingredient list is straightforward, but each item has a specific purpose. Butter adds richness, brown sugar creates a caramel-like sweetness, and lemon juice keeps the apple flavor fresh rather than heavy.
- Apples: Use 4 medium apples, about 1 1/2 pounds total, peeled, cored, and finely diced. A firm apple works best because it softens without completely falling apart.
- Thickener: Cornstarch mixed with water creates a quick slurry that helps the filling stay inside the wrapper.
- Wrappers: Choose 12 egg roll wrappers measuring approximately 6- to 7-inches square.
- Oil: Vegetable, canola, or peanut oil are all suitable neutral choices for frying.
- Toppings: Powdered sugar, caramel sauce, vanilla ice cream, and cinnamon sugar are optional but highly recommended.
For a shortcut, use 1 1/2 to 2 cups of prepared apple pie filling. Chop the filling into smaller pieces before wrapping so the egg rolls roll neatly and cook evenly.
For another cozy breakfast-inspired idea, try these apple pie pancakes with the same warm cinnamon flavor profile.
How to Make It Step-by-Step
Step 1: Melt the unsalted butter in a skillet over medium heat. Add the diced apples, packed light brown sugar, cinnamon, nutmeg, and lemon juice, then stir to coat every piece in the buttery spice mixture.
Step 2: Cook the apples for approximately 5–7 minutes, stirring occasionally. Stop when they begin to soften but still retain some texture, since they will continue cooking briefly during frying.
Step 3: Combine the cornstarch and water in a small bowl, stirring until no dry pockets remain. Pour this slurry into the skillet and cook for about 1 minute, stirring constantly, until the juices turn glossy and the filling thickens.
Step 4: Remove the skillet from the heat and let the filling cool for at least 10–15 minutes. Do not rush this stage, because warm filling can make the wrappers soggy, difficult to handle, or more likely to split.
Step 5: Set one egg roll wrapper on your work surface in a diamond shape. Place approximately 2 tablespoons of cooled apple filling in the lower center, leaving enough wrapper around it to fold and seal securely.
Step 6: Fold the bottom corner over the filling, then fold both side corners inward. Roll tightly toward the top corner, keeping the filling contained without tearing the wrapper.
Step 7: Dip a finger or pastry brush in water and moisten the final corner. Press it firmly against the roll to seal, then place the egg roll seam-side down while assembling the rest.
Step 8: Heat 1 quart of neutral frying oil to 350°F (175°C) in a suitable heavy pot or deep skillet. Fry the egg rolls in small batches for approximately 2–3 minutes total, turning once, until the wrappers are crisp and golden brown.
Step 9: Remove the egg rolls with tongs or a slotted utensil and drain them on a wire rack or paper towels. Allow them to cool briefly, then finish with powdered sugar, caramel sauce, cinnamon sugar, or vanilla ice cream.
Pro Tips for Crisp, Leak-Free Egg Rolls
The most important preparation tip is to cool and slightly thicken the apple filling before assembling. Excess moisture is the main cause of leaking or soft wrappers, so the filling should be spoonable rather than runny.
- Dice the apples finely so each bite fits comfortably inside the wrapper.
- Measure about 2 tablespoons of filling per egg roll; overfilling makes sealing difficult.
- Keep unused wrappers covered with a lightly damp kitchen towel while working.
- Seal every corner firmly with water, but avoid wetting the wrapper more than necessary.
- Fry in small batches so the oil temperature remains steady.
- Use a thermometer and keep the oil at 350°F (175°C); cooler oil can create greasy egg rolls, while hotter oil may burn the wrappers before the filling is hot.
For a dessert spread with more apple-inspired treats, these caramel apple donuts make a delicious companion to this recipe.
Serving Ideas and Flavor Variations
Serve the egg rolls while they are warm and crisp, preferably within a few minutes of frying. A simple dusting of powdered sugar lets the cinnamon apple filling stand out, while caramel sauce adds a rich, buttery finish.
For a complete dessert plate, add a scoop of vanilla ice cream beside each egg roll. The contrast between cold, creamy ice cream and the hot, crisp wrapper makes every bite especially satisfying.
You can also toss freshly drained egg rolls in cinnamon sugar while the surface is still warm. This gives them a churro-like coating that works beautifully with the apple pie center.
Because this recipe appears in the Bread category, it can also sit comfortably beside savory fried or baked snacks at a party. For a different kind of roll to serve before dessert, see these cheesy garlic herb pull-apart rolls.
Storage and Reheating
These egg rolls are best fresh, when the wrappers are at their crispest. If you have leftovers, let them cool completely before placing them in an airtight container and refrigerating them.
To refresh the texture, reheat them in a hot oven or air fryer until warmed through and crisp again. Avoid adding sauce until after reheating, since moisture sitting on the wrapper can soften the crust.
For the best result when serving a crowd, prepare the apple filling ahead of time, chill it, and wrap the egg rolls shortly before frying. Keep the assembled rolls covered while the oil comes to temperature.
Frequently Asked Questions
Can I use prepared apple pie filling? Yes. Use 1 1/2 to 2 cups of prepared filling, and chop any large apple pieces into smaller bits before wrapping.
Why did my egg rolls leak? The filling may have been too warm or too wet, the wrappers may have been overfilled, or the final corner may not have been sealed firmly. Cooling the filling and using approximately 2 tablespoons per wrapper solves most problems.
Can I fry all 12 at once? It is better to fry in small batches. Too many egg rolls can lower the oil temperature, producing a greasy exterior instead of a crisp one.
What kind of apples should I use? Choose firm apples that hold their shape during cooking. Finely dicing them is more important than selecting one specific variety.
Crispy Apple Pie Egg Rolls
Ingredients
Method
- Melt the butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice, then cook for 5–7 minutes, stirring occasionally, until the apples begin to soften while retaining some texture.
- Stir together the cornstarch and water in a small bowl to make a smooth slurry. Add it to the skillet and cook for about 1 minute, stirring until the apple mixture thickens.
- Remove the filling from the heat and cool it for at least 10–15 minutes. The mixture should be cool enough to handle and thick enough that it does not release excess liquid into the wrappers.
- Place one wrapper in a diamond shape and put approximately 2 tablespoons of apple filling in the lower center. Fold the bottom corner over the filling, fold in both side corners, and roll tightly toward the top corner.
- Moisten the final corner with water and press it firmly to seal. Keep the finished egg roll covered while you assemble the remaining pieces so the wrapper edges stay pliable.
- Heat 1 quart of neutral frying oil to 350°F (175°C). Fry the egg rolls in small batches for approximately 2–3 minutes total, turning once, until crisp and golden brown.
- Transfer the fried egg rolls to a wire rack or paper towels to drain. Dust with powdered sugar or serve immediately with caramel sauce, cinnamon sugar, and vanilla ice cream.
Notes
Final Thoughts
Crispy apple pie egg rolls are a charming shortcut when you want the flavor of homemade apple pie without preparing a traditional pastry crust. The buttery cinnamon filling comes together quickly, and the egg roll wrappers create a golden, crunchy shell with very little fuss.
Remember to cool the filling, seal the wrappers carefully, and maintain the oil at 350°F (175°C). Finish each batch with powdered sugar or caramel, add vanilla ice cream if desired, and serve these irresistible dessert snacks while they are warm.
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