Apple Pie Egg Rolls Recipe: A Crispy Handheld Dessert

Apple Pie Egg Rolls

Apple Pie Egg Rolls take the cozy flavor of a warm apple pie and tuck it into a crispy, handheld bite. There is no pie crust involved anywhere. You spoon spiced apples and cream cheese into egg roll wrappers, bake them until they turn golden, and roll them in cinnamon sugar while they are still hot.

Fall is my favorite season to make these. Apples are everywhere, the air finally cools down, and a warm batch disappears before I can get the caramel sauce onto the table.

this …

What I love most is how portable they are. One hand, no fork, no plate, no slicing. They fit a weeknight dessert, a potluck, a lunchbox treat, or a game day spread where everyone is standing around the kitchen.

The main method is baking at 425°F for 15 to 17 minutes. The egg rolls can also be made in an air fryer or deep fried in oil, and both alternatives use the same filling and the same cinnamon sugar coating. Only the way the wrapper gets crisp changes.

One more thing worth knowing before you start. The cream cheese is not just filler. It adds a tangy, creamy layer that keeps the filling from tasting flat next to all that sugar, and it makes each bite taste a little more like real apple pie.

Ingredients & Substitutions

Granny Smith apples are the ones I reach for first, and there is a real reason for that. They hold their shape through baking instead of turning to mush, and their tartness balances the brown sugar inside the filling plus the sweet coating outside. Braeburn and Honeycrisp are both good substitutes if that is what your market has.

• Apples. Peeled, cored, and finely diced. Small, even pieces roll better than big chunks and cook through in the same amount of time.
• Egg roll wrappers. Look for them in the refrigerated section of the grocery store. If you cannot find them, homemade wonton wrappers made larger will do the job.
• Cream cheese. The recipe calls for room temperature cream cheese, about 2 teaspoons per egg roll. Soft cream cheese spreads without tearing the wrapper. If your block is chilled, leave it on the counter for a few minutes before you start.
• Brown sugar and cornstarch. The brown sugar sweetens the apples, and the small amount of cornstarch helps thicken the juices that release as the apples bake.
• Cinnamon and sugar. This is the coating that goes onto the hot egg rolls right after baking.
• Caramel sauce. Warmed caramel is the classic dip and drizzle. If you would rather skip the cinnamon sugar coating entirely, caramel alone is a perfectly good finish.

One practical note on amounts. The recipe calls for 22 to 24 wrappers and makes 22 egg rolls, so you may end up with a spoonful or two of filling left over. Do not overstuff the last wrapper to use it up. A thin, even filling is what keeps the roll sealed in the oven.

Nothing here is hard to find, and most of it keeps well, so you can make a batch on a whim when the apple craving hits.

Can I Make these Egg Rolls with Apple Pie Filling?

Yes, and it saves real time. Canned apple pie filling can stand in for the fresh apple mixture when you are short on minutes. Just know that taste testers found the result not quite as good as the from scratch version.

The texture is softer and the spice level is already set, so you lose some of that fresh apple bite. On a busy weeknight, that trade is often worth it, especially if you are feeding a crowd and want to skip the dicing.

Air Fryer Egg Rolls

Assemble the egg rolls exactly as directed, then place them in the air fryer basket. Depending on the size of your air fryer, you will likely need to work in batches. Give the rolls room, because crowded ones steam instead of crisping.

Air fry at 400°F for 5 to 7 minutes, flipping halfway through cooking. Coat them in cinnamon sugar while they are hot and dip them in caramel.

This is the version I make when I only want a few at a time. It heats up fast, the wrapper still gets that crisp edge, and there is no pot of oil to deal with afterward.

Deep Fried Apple Pie Egg Rolls

If you want the crispiest shell of all, deep frying is the way to go. Heat 1 to 2 inches of oil in a pot to 375°F.

Fry 2 to 3 egg rolls at a time so the oil temperature does not drop and the pot does not crowd. Cook 2 to 4 minutes per side, until golden brown.

Move the finished rolls to a paper towel lined paper plate to drain, then coat them in cinnamon sugar and serve with caramel.

Keep an eye on the oil between batches. If it starts to cool, give it a minute to come back up before adding the next rolls, and they will stay crisp instead of turning greasy.

How to Store Dessert Egg Rolls

No matter which cooking method you used, the finished egg rolls keep well in a sealed container in the refrigerator for about 3 days.

They are genuinely good cold straight from the fridge, which makes them an easy snack to grab on the way out the door. They also warm up nicely.

A quick pass in the air fryer or a hot oven is my preferred way to bring the wrapper back to life.

If you are packing them for later, let them cool completely before sealing the container so they do not trap steam and soften.

Ingredients

This recipe makes 22 egg rolls.

For the filling

• 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 to 24 egg roll wrappers
• 8 ounces cream cheese, room temperature, about 2 teaspoons per egg roll
• Cooking oil or cooking spray

For the topping and serving

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• ½ cup caramel topping, warmed, for dipping

Instructions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper and set it aside. Getting the oven fully hot before you roll means the wrappers start crisping the moment they go in.
2. Make the apple filling. In a medium bowl, add the apples, brown sugar, cinnamon, and cornstarch. Mix well and set aside. You will have about 3½ cups of the apple mixture.
3. Fill the wrappers. On a clean work surface, set out the egg roll wrappers. Working one at a time, spread 2 teaspoons of cream cheese onto the center of each wrapper. Top with about 2 tablespoons of the apple mixture. Keep the wrappers you are not using covered so they do not dry out and crack.
4. Roll the egg rolls. Use water to wet the edges of the egg roll wrapper. Fold up the bottom corner to just over the apple and cream cheese mixture, then roll once to fold in the filling. Next, fold in the right and left corners of the wrapper to the center, pressing lightly to seal. You may need to add more water to the edges and corners to help the wrapper stay folded. It should look like an open envelope at this point. Continue rolling until the filling is fully wrapped inside the egg roll, then press to seal the edges.
5. Bake. Place the rolled egg rolls onto the lined baking sheet and brush or spray each one with cooking oil. Bake for 15 to 17 minutes, until browned, flipping the egg rolls over halfway through baking. While they bake, mix the cinnamon and sugar topping.
6. Top and serve. In a shallow plate or dish, combine the sugar and cinnamon. After the egg rolls come out of the oven, immediately roll them in the mixture until fully coated. Serve the egg rolls with a side of caramel sauce for dipping or drizzling.

Recipe details

Prep time is 20 minutes and cook time is 17 minutes, for a total of 37 minutes. The recipe yields 22 egg rolls, and one egg roll has about 195 calories.

FAQs

Apple Pie Egg Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Apple Pie Egg Rolls Apple Pie Egg Rolls take the cozy flavor of a warm apple pie and tuck it into a crispy, handheld bite. There is no pie crust involved anywhere.

• Total Time: 37 min
• Yield: 22 egg rolls 1x

Ingredients

Scale 1x2x3x

5 medium Granny Smith apples, peeled, cored, and finely diced
1/4 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon cornstarch
22–24 egg roll wrappers
8 ounces cream cheese, room temperature, about 2 teaspoons per egg roll
cooking oil or cooking spray
Topping
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 cup caramel topping, warmed, for dipping

Cook Mode Prevent your screen from going dark

Instructions

Instructions
1-Preheat the oven to 425°F: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Set aside.
2-In a medium bowl add apples, brown: In a medium bowl add apples, brown sugar, cinnamon, and cornstarch. Mix well and set aside. (You will have about 3½ cups of the apple mixture.)
3-On a clean work surface, set out: On a clean work surface, set out the egg roll wrappers. Working one at a time, spread 2 teaspoons of cream cheese onto the center of each wrapper. Top with about 2 tablespoons of the apple mixture.
4-Rolling the Egg Rolls: Rolling the Egg Rolls: Use water to wet the edges of the egg roll wrapper. To roll, first, fold up the bottom corner to just over the apple and cream cheese mixture. Roll once to fold in the mixture. Second, fold in the right and left corners of the wrapper to the center, lightly pressing to seal. (You may need to add more water to the edges and corners to help the wrapper stay folded.) It should now look like an open envelope. Continue rolling until the filling is fully wrapped inside of the egg roll. Press to seal the edges.
5-Baking: Baking: Place the rolled egg rolls onto the lined baking sheet and brush (or spray) each with cooking oil. Bake for 15-17 minutes, or until browned, flipping the egg rolls over halfway through baking. As the egg rolls are baking, mix the cinnamon and sugar topping.
6-Topping: Topping: In a shallow plate or dish, combine sugar and cinnamon. After the egg rolls are done baking, immediately roll them in the mixture until fully coated. Serve the egg rolls with a side of caramel sauce for dipping (or drizzling).

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

• Prep Time: 20 min
• Cook Time: 17 min
• Method: bake

Nutrition

• Calories: 195kcal