I first got the idea for Apple Pie Egg Rolls during the holidays, looking for a fun, handheld dessert that would wow my guests without keeping me in the kitchen all day. The concept of wrapping the warm, spiced soul of an apple pie in a crispy egg roll wrapper was a gamble that paid off spectacularly. As they fried, my kitchen filled with the most intoxicating aroma—cinnamon and brown sugar caramelizing, mingling with the buttery scent of golden pastry. That first bite, with its shatteringly crisp shell giving way to the soft, sweet, tart apple filling, was pure magic. It was like a personal-sized apple pie you could eat with your hands, and it instantly became my favorite party trick.
Why You’ll Love This Recipe
You are going to love this recipe because it perfectly merges the cozy, familiar flavors of homemade apple pie with the fun, crispy appeal of a fried dessert, and it does so with incredible ease. It’s a fantastic, interactive dessert for gatherings, a unique treat for game day, or just a special weekend project. From my experience, these are the treats that disappear the fastest from any platter, sparking curiosity and delight with their clever fusion of classic and creative. They feel indulgent and impressive, but the process is straightforward and deeply satisfying.
Ingredients
- 3 medium apples (see tip below)
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon juice
- 1 package (about 12-15) egg roll wrappers
- Vegetable or canola oil, for frying
- Water, for sealing wrappers
- Powdered sugar or caramel sauce, for serving
Let’s talk ingredients, because the right apple is the foundation. Do not use Red Delicious or other soft, mealy apples. They will turn to mush. You want a firm, tart apple that holds its shape when cooked. My absolute favorite is Granny Smith—its bright tanginess cuts through the sweetness perfectly. Honeycrisp is a great sweeter option. The brown sugar is non-negotiable for that deep caramel flavor, and the tablespoon of flour is crucial—it thickens the apple juices as they cook, preventing a runny, soggy filling that will burst through the wrapper. Trust me, do not skip it.(See the next page below to continue…)