This apple pie egg rolls recipe happened by complete accident in my kitchen three years ago. Oliver was helping me prep for Thanksgiving when he knocked over my apple pie filling right into the egg roll wrappers I had sitting on the counter. Instead of starting over, we decided to roll with it - literally. After making these countless times since then, they've become our go-to dessert when we want something different but familiar.
Why You'll Love This Apple Pie Egg Rolls Recipe
I started making these three years ago and they've saved me so many times when I needed a quick dessert. People love them because you can just grab one and eat it - no mess, no forks needed. The kids at Oliver's school events always go crazy for them, and honestly, the adults do too. They're way easier than making a whole pie but taste just as good.
The thing I love most is how fast they come together. Thirty minutes from start to finish, and that includes frying time. Oliver can help roll them up, which he thinks is fun, and I don't have to stress about pie crusts or anything complicated. They freeze really well too, so I usually make a double batch and save some for later. When friends come over unexpectedly, I just pop a few in the oil and everyone thinks I'm some kind of dessert genius.
Jump to:
- Why You'll Love This Apple Pie Egg Rolls Recipe
- Ingredients for Apple Pie Egg Rolls
- How To Make Apple Pie Egg Rolls Step By Step
- Smart Swaps for Apple Pie Egg Rolls
- Equipment FOR Apple Pie Egg Rolls
- Storing Your Apple Pie Egg Rolls
- Why This Apple Pie Egg Rolls Works
- Top Tip
- The Apple Pie Egg Rolls That Got Passed Down From My Aunt's Kitchen
- FAQ
- Time for Sweet Success!
- Related
- Pairing
Ingredients for Apple Pie Egg Rolls
The Apple Filling:
- Granny Smith apples
- Brown sugar
- Cinnamon
- Nutmeg
- Vanilla
- Cornstarch
- Butter
- Lemon juice
For Rolling and Frying:
- Egg roll wrappers
- Oil for frying
- Cinnamon sugar for dusting
Optional Extras:
- Caramel sauce for dipping
- Powdered sugar
- Chopped nuts
How To Make Apple Pie Egg Rolls Step By Step
Make the Filling:
- Chop apples into small pieces - about dime-sized works best
- Cook them in butter for 5 minutes until they start to soften
- Add brown sugar, cinnamon, nutmeg, and vanilla
- Mix cornstarch with water and stir in to thicken
- Let cool completely so wrappers don't get soggy
Roll Them Up:
- Lay egg roll wrapper like a diamond in front of you
- Put 2 tablespoons of cooled filling in the center
- Brush edges with water
- Fold bottom corner up over filling
- Fold in the sides, then roll tight toward top corner
- Make sure all edges are sealed or they'll burst
Fry Time:
- Roll in cinnamon sugar while warm
- Heat oil to 350°F - test with a wrapper piece
- Fry a few at a time for 3-4 minutes
- Turn once for even browning
- Drain on paper towels
Smart Swaps for Apple Pie Egg Rolls
I've tried tons of different versions when people have special diets or I'm missing ingredients:
Apple Options:
- Honeycrisp → sweeter, softer texture
- Gala → milder flavor, holds shape well
- Mixed varieties → more complex taste
- Canned pie filling → when you're in a hurry
Wrapper Swaps:
- Spring roll wrappers → lighter and crispier
- Wonton wrappers → smaller bite-sized pieces
- Phyllo dough → flakier texture
Healthier Choices:
- Air fryer instead of oil → spray with cooking spray
- Coconut oil → for frying
- Sugar substitute → reduce by half
- Greek yogurt → serve alongside instead of caramel
Dietary Needs:
- Sugar-free sweetener → taste as you go
- Vegan butter → works just fine
- Gluten-free wrappers → check Asian markets
Apple Pie Egg Rolls FOR Variations
Caramel Apple Style:
- Add caramel bits to the apple filling
- Drizzle warm caramel sauce on top after frying
- Sprinkle with sea salt for that sweet-salty thing
Cream Cheese Apple:
- Mix softened cream cheese into the cooled apple filling
- Makes it taste like cheesecake and apple pie had a baby
- Oliver's absolute favorite version
S'mores Apple:
- Add mini marshmallows and chocolate chips to filling
- Roll in crushed graham crackers instead of cinnamon sugar
- Gets messy but kids love it
Holiday Spice:
- Add cardamom and ginger to the filling
- Dust with powdered sugar
- Perfect for Christmas parties
Mini Bites:
- Great for parties where people are standing around
- Use wonton wrappers instead
- Make tiny two-bite versions
Equipment FOR Apple Pie Egg Rolls
- Paper towels for draining
- Large heavy pot or deep skillet for frying
- Sharp knife for chopping apples
- Mixing bowl
- Wooden spoon
Storing Your Apple Pie Egg Rolls
Same Day Storage:
- Keep them uncovered at room temperature for up to 4 hours
- Don't cover them or they'll get soggy
- Reheat in a 350°F oven for 3-4 minutes to crisp them back up
Make-Ahead Strategy:
- Roll them up completely and stick them in the fridge for up to 24 hours before frying
- This actually makes them seal better and they're less likely to burst
- Fry them straight from the fridge - no need to bring to room temperature
Freezer Option:
- Freeze the rolled-up uncooked ones for up to 3 months
- Fry them straight from frozen - just add 2-3 extra minutes
- Don't freeze the cooked ones - they get weird and soggy
Reheating Leftovers:
- Never use the microwave - they turn into rubber
- Oven at 375°F for 5-8 minutes works best
- Air fryer for 3-4 minutes at 350°F
Why This Apple Pie Egg Rolls Works
I've been making these for three years now and they turn out perfect every time because there's nothing complicated about them. The egg roll wrappers are so much easier than making pie crust - they don't rip, they stick together when you seal them, and they get really crispy in the oil. You just need to know how to chop apples and roll things up, which isn't exactly rocket science.
The filling works because you're basically making apple pie filling but thicker so it doesn't leak everywhere. You cook the apples until they're soft but not mushy, add some thickener so it holds together, then let it cool down completely. That's the key part - if you try to roll hot filling, your wrappers will get soggy and fall apart. Oliver figured that out the hard way when he got impatient and wanted to start rolling right away.
Top Tip
- I usually make the apple filling a day ahead and keep it in the fridge - it makes the whole process way faster when you're ready to roll and fry them up. Plus the flavors have time to meld together overnight, and the filling gets thicker as it sits, which means less chance of your egg rolls bursting open during frying. The apples also absorb all those spices better when they have time to sit, so you get more flavor in every bite.
- Another thing I learned is to let the filling cool completely before you start rolling. I made the mistake of using warm filling once and it made the wrappers soggy and they fell apart. Now I always make sure everything is room temperature or cold before I start assembly. It takes a little patience, but it's worth it for egg rolls that actually hold together and don't leak filling all over your oil.
The Apple Pie Egg Rolls That Got Passed Down From My Aunt's Kitchen
My Aunt showed me how to make these when I was struggling with a pie crust that kept falling apart. She was visiting for Thanksgiving and saw me getting frustrated in the kitchen. She grabbed some egg roll wrappers from my freezer and said, "Forget the pie crust, honey. This tastes just as good and won't make you want to throw things." She rolled up the first one while talking and had me try it right out of the oil.
She got the idea from her neighbor Mrs. Chen, who made dessert egg rolls with different fillings. Aunt just used apple pie filling instead of the traditional ones. She'd been making them for her church group for years and everyone always wanted to know how she did it. The funny thing is, she never wrote the recipe down - just showed people how to do it. Now Oliver helps me roll them up the same way I used to help her, and every time we make them I think about her kitchen and how she could turn any cooking disaster into something good.
FAQ
What are the common mistakes when baking apple pie?
The biggest mistake is using apples that get too mushy when cooked. For egg rolls, you want apples that hold their shape like Granny Smith. Also, don't skip cooling the filling completely - warm filling makes soggy wrappers that fall apart.
How to prevent egg rolls from getting soggy?
Keep your oil at the right temperature (around 350°F) and don't overcrowd the pan. Drain them on a wire rack instead of paper towels, and serve them within 30 minutes. Most importantly, make sure your filling is completely cool before rolling.
How do you cook apple pie rolls?
Heat oil to 350°F and fry for 3-4 minutes until golden brown all over. For air fryer, cook at 375°F for 8 minutes, flipping halfway. Don't rush it - they need time to get crispy on the outside.
What are some fun facts about apple pie?
Apple pie actually came from England, not America. The phrase "as American as apple pie" didn't show up until the 1920s. These egg roll versions show how recipes travel and change across different cultures - pretty cool how food evolves
Time for Sweet Success!
Now you know how to make these apple pie egg rolls from start to finish - from making the filling to rolling them up to getting that perfect crispy outside. These little guys have saved me so many times when I needed a dessert fast, and they always make people happy. Oliver still gets excited every time we make them, especially when he gets to help with the rolling part.
Looking for more sweet treats? Try our quick Fried Bananas in 5 Minutes recipe - perfect for when you want something warm and sweet right now. Craving something cozy? Our copycat Pizza Hut Cinnamon Sticks are just like the real thing but way cheaper to make at home. Or go old school with our Quaker Oatmeal Cookies recipe that's been making people smile since forever!
Share your apple pie egg roll pictures!We love seeing how yours turn out - especially the messy kitchen shots because that's real life!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Apple Pie Egg Rolls
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