Apple Pie Egg Rolls
Apple Pie Egg Rolls are a quick and easy dessert to serve with a scoop of vanilla ice cream or dunk them in your favorite caramel sauce.
Servings: 6 Egg Rolls
Ingredients
- 1 tablespoon butter
- 3 cups apples peeled, cored, and diced (granny smith, honey crisp, gala or rave)
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 3/4 teaspoon cinnamon divided
- 6 - 7 egg roll wrappers
- 2 tablespoons water
- 1 tablespoon granulated sugar or powdered sugar
- 2 cups vegetable oil for frying
- Ice cream and Caramel Sauce: optional for serving
Instructions
- In a medium size pan, melt butter, add apples, brown sugar, cornstarch and 1 1/2 teaspoons cinnamon. Cook over medium-high heat, stirring often until apples are tender, about 8 - 10 minutes.
- Pour into a bowl and place in the refrigerator to cool, about 30 minutes or in the freezer for about 10 minutes. Stir occasionally to speed up the cooling process.
- Place about 2 tablespoons of apple filling into each egg roll wrapper, wet edges of wrapper with water, roll up, folding in the edges and pinching the ends to seal. Repeat with remaining ingredients.
- Line a baking sheet with paper towels and top with a wire rack.
- Mix 1 tablespoon granulated sugar with remaining 1/4 teaspoon cinnamon on a saucer or in a small bowl.
- Heat oil to about 350 degrees in a heavy pan or skillet. Add egg rolls two to three at a time, turning to brown on all sides.
- Remove to the wire rack. Roll the egg rolls in cinnamon sugar or sprinkle with powdered sugar. Repeat with remaining egg rolls.
- Serve with vanilla ice cream and caramel sauce if desired.
Notes
Oven Directions: Bake at 375° on a lined or greased baking sheet for about 15 minutes. Brush with butter and bake another 5 minutes or until crispy. Roll in cinnamon and sugar after baking.
Storage: Store leftover, cooled egg rolls wrapped in plastic wrap in the refrigerator up to 2 days.
Reheat in a 350° oven, toaster oven or air fryer for 3- 5 minutes or until heated through.