Introduction

Apple Pie Egg Rolls are a fun and delicious twist on the classic dessert, combining sweet cinnamon-spiced apples and creamy cheese wrapped in crispy egg roll wrappers. These handheld treats are perfect for parties or a cozy night in and come with a luscious caramel dipping sauce.

A pile of golden-brown fried rolls, each coated with a light dusting of granulated sugar, is arranged inside a rectangular white tray. Beneath and around the rolls, small diced pieces of green fruit add pops of color. On the bottom right corner of the tray, there is a small round bowl filled with a smooth, glossy caramel-colored dipping sauce. The tray sits on a white marbled surface with a bit of texture visible. The rolls look crispy with slightly darker browned spots, and they are stacked slightly unevenly, showing some variation in size. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 medium Granny Smith apples, peeled, cored, and finely diced (about 3½ cups)
¼ cup (50 g) light brown sugar, packed
1 teaspoon ground cinnamon
½ teaspoon cornstarch
22-24 egg roll wrappers
8 ounces cream cheese, room temperature (about 2 teaspoons per egg roll)
Cooking oil or cooking spray
2 tablespoons granulated sugar
1 teaspoon ground cinnamon (for topping)
½ cup caramel topping, warmed (for dipping)

Instructions

Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper. Set aside.
Step 2: In a medium bowl, combine the diced apples, brown sugar, ground cinnamon, and cornstarch. Mix well and set aside.
Step 3: Lay out the egg roll wrappers on a clean work surface. Spread about 2 teaspoons of cream cheese in the center of each wrapper, then top with approximately 2 tablespoons of the apple mixture.
Step 4: Wet the edges of each wrapper with water to help seal them.
Step 5: Fold the bottom corner of the wrapper over the filling, then roll once to enclose it.
Step 6: Fold in the right and left corners toward the center, pressing lightly to seal. Continue rolling until the egg roll is fully wrapped, pressing the edges to seal completely.
Step 7: Place the rolled egg rolls on the prepared baking sheet and spray or brush them with cooking oil.
Step 8: Bake for 15-17 minutes, flipping halfway through, until golden brown and crispy.
Step 9: While the egg rolls bake, mix the granulated sugar and cinnamon in a shallow dish.
Step 10: As soon as the egg rolls come out of the oven, roll them in the cinnamon sugar mixture until fully coated.
Step 11: Serve warm with the warmed caramel sauce for dipping or drizzling.

Tips & Variations

For a richer flavor, try adding a pinch of nutmeg to the apple filling.
Substitute cream cheese with mascarpone or ricotta for a different creamy texture.
To make these gluten-free, use rice paper wrappers instead of traditional egg roll wrappers.
Serve with whipped cream or vanilla ice cream for an extra indulgent treat.

Storage

Store leftover apple pie egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F oven for 8-10 minutes to restore crispness. Avoid microwaving as it can make the wrappers soggy.

How to Serve

A metal tray filled with about twelve golden brown, crispy rolled pastries stacked unevenly. Each pastry is lightly coated with a fine layer of sugar, giving a slightly grainy texture with toasted patches on the surface. Small pieces of green apple are scattered around the pastries inside the tray. A small round wooden bowl filled with smooth caramel sauce sits at the bottom right corner of the tray. The tray is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the apple filling ahead of time?

Yes, you can prepare the apple mixture a day in advance and refrigerate it. Just be sure to drain any excess liquid before assembling to prevent soggy wrappers.

Can these egg rolls be fried instead of baked?

Absolutely! To fry, heat about 2 inches of oil to 350°F and fry the egg rolls until golden brown, about 2-3 minutes per side. Drain on paper towels before rolling in cinnamon sugar.