These apple pie egg rolls wrap cinnamon-spiced apples in crisp, golden shells for a fun Thanksgiving dessert. I love how they bring the cozy flavor of apple pie to the table in a hand-held treat that is easy to share.
Why You’ll Love These Apple Pie Egg Rolls
Each bite has tender apples, warm cinnamon, and a crunchy wrapper, with no pie crust to roll out. You can prepare the filling ahead, then fry the rolls shortly before serving for a fresh, crisp finish. They look festive on a Thanksgiving dessert platter and are especially good with a bowl of caramel sauce for dipping.
Apple Pie Egg Rolls Ingredients & Substitutions
- 2 cups peeled, finely diced apples, about 2 medium apples
- 2 tablespoons unsalted butter
- 3 tablespoons packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water, plus more for sealing
- 12 egg roll wrappers
- 4 cups neutral oil, or enough for frying
- 2 tablespoons granulated sugar, for coating
- 1/2 teaspoon ground cinnamon, for coating
Use firm apples such as Granny Smith, Honeycrisp, or Fuji. For a sweeter filling, choose a sweeter apple and reduce the brown sugar slightly. If you prefer not to fry, brush or spray the rolls lightly with oil and cook them in an air fryer.
Step-by-Step Instructions to Make Apple Pie Egg Rolls
1. Cook the apple filling
Melt the butter in a small saucepan over medium heat. Add the diced apples, brown sugar, 1 teaspoon cinnamon, and lemon juice. Cook for 5 to 7 minutes, stirring now and then, until the apples are tender but still hold their shape.
2. Thicken and cool the filling
Stir the cornstarch and 1 tablespoon water together in a small bowl. Add the mixture to the apples and cook for about 1 minute, stirring until the juices thicken. Transfer the filling to a plate or bowl and let it cool completely before assembling the rolls.
3. Fill and roll
Place an egg roll wrapper on a clean surface with one corner facing you. Spoon about 2 tablespoons of cooled filling across the lower third. Fold the corner over the filling, tuck in the sides, and roll snugly toward the opposite corner. Dab the final corner with water to seal. Repeat with the remaining wrappers and filling.
4. Fry until golden
Heat the oil in a heavy pot to 350°F (175°C), taking care not to fill the pot more than halfway. Fry a few egg rolls at a time for 2 to 3 minutes, turning as needed, until golden and crisp. Transfer them to a wire rack or paper towel-lined plate.
5. Add the cinnamon sugar
Mix the granulated sugar with the remaining 1/2 teaspoon cinnamon in a shallow dish. While the rolls are still warm, gently roll them in the cinnamon sugar or sprinkle it over the tops. Serve warm.
Tips for Success
- Cool the filling completely before rolling so the wrappers stay firm and are easier to seal.
- Keep unused wrappers covered with a slightly damp towel while you work to prevent them from drying out.
- Roll each wrapper snugly and seal the corner with water to help prevent filling from escaping.
- Use a thermometer to keep the frying oil near 350°F. Oil that is too cool can make the wrappers greasy, while oil that is too hot can brown them before they crisp through.
- Fry in small batches so the oil temperature stays steady, and let excess oil drain on a rack for the crispest texture.
Variations of Apple Pie Egg Rolls
Stir a handful of raisins or finely chopped pecans into the cooled filling for extra texture. For a caramel-apple twist, serve the rolls with caramel sauce. You can also swap in pears for some or all of the apples, keeping the pieces small so the filling cooks evenly.
To air-fry, preheat the air fryer to 375°F (190°C). Lightly brush or spray the rolls with oil and cook in a single layer for about 8 to 10 minutes, turning halfway through, until crisp and golden. Air fryers vary, so check them near the end of cooking.
Serving Suggestions: What to Pair with Apple Pie Egg Rolls
Serve these warm with caramel sauce, vanilla ice cream, or lightly sweetened whipped cream. For a Thanksgiving dessert spread, arrange them beside pumpkin pie, pecan pie, or a bowl of fresh fruit. A mug of spiced cider or coffee makes a cozy pairing.
Storage & Reheating Instructions
Let leftover egg rolls cool, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or air fryer until warmed through and crisp, about 5 to 8 minutes. The microwave will warm them quickly, but the wrappers will be softer. For the best texture, fry the rolls just before serving.
Memories Made Around the Table
I love the kind of Thanksgiving dessert that gets everyone reaching for one more bite. These little rolls bring the familiar comfort of apple pie in a playful shape, and I can picture a platter of them disappearing while everyone shares stories around the table.
FAQs
Can I make apple pie egg rolls ahead of time?
Yes. Cook the filling a day ahead and refrigerate it in a covered container. You can also assemble the rolls a few hours ahead and keep them covered in the refrigerator, then fry them shortly before serving.
What apples work best for the filling?
Firm apples that hold their shape, such as Granny Smith, Honeycrisp, or Fuji, work well. A mix of tart and sweet apples gives the filling a balanced flavor.
Can I freeze apple pie egg rolls?
For best results, freeze the assembled, uncooked rolls in a single layer until firm, then transfer them to a freezer-safe container. Fry them from frozen, adding a little cooking time and checking that the centers are hot. Avoid thawing them first, since the wrappers can become damp.
How do I keep the egg rolls from opening while frying?
Do not overfill the wrappers, roll them snugly, and moisten the final corner with water to seal. Keep the oil at a steady temperature and turn the rolls gently as they cook.
Final Thoughts
Apple pie egg rolls are a simple way to give a Thanksgiving favorite a crisp, shareable twist. Make a batch for your holiday table, serve them warm with a favorite dip, and enjoy every cinnamon-sweet bite.
Apple Pie Egg Rolls
Equipment
- 1 Small saucepan
- 1 Heavy pot
- 1 Cooking thermometer For monitoring the oil temperature
- 1 Wire rack Optional
Ingredients
- 2 cups apples peeled and finely diced; about 2 medium apples
- 2 tablespoons unsalted butter
- 3 tablespoons brown sugar packed
- 1 teaspoon ground cinnamon for the filling
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water plus more for sealing
- 12 egg roll wrappers
- 4 cups neutral oil or enough for frying
- 2 tablespoons granulated sugar for coating
- 0.5 teaspoon ground cinnamon for coating
Instructions
- Melt the butter in a small saucepan over medium heat. Add the diced apples, brown sugar, 1 teaspoon cinnamon, and lemon juice. Cook for 5 to 7 minutes, stirring now and then, until the apples are tender but still hold their shape.
- Stir the cornstarch and 1 tablespoon water together in a small bowl. Add the mixture to the apples and cook for about 1 minute, stirring until the juices thicken. Transfer the filling to a plate or bowl and let it cool completely before assembling the rolls.
- Place an egg roll wrapper on a clean surface with one corner facing you. Spoon about 2 tablespoons of cooled filling across the lower third. Fold the corner over the filling, tuck in the sides, and roll snugly toward the opposite corner. Dab the final corner with water to seal. Repeat with the remaining wrappers and filling.
- Heat the oil in a heavy pot to 350°F (175°C), taking care not to fill the pot more than halfway. Fry a few egg rolls at a time for 2 to 3 minutes, turning as needed, until golden and crisp. Transfer them to a wire rack or paper towel-lined plate.
- Mix the granulated sugar with the remaining 1/2 teaspoon cinnamon in a shallow dish. While the rolls are still warm, gently roll them in the cinnamon sugar or sprinkle it over the tops. Serve warm.