I’m sharing my Fried Apple Pie Rolls and the unexpected pantry staple I use to give the filling a surprising twist.

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I can’t stop thinking about these Fried Apple Pie Egg Rolls, especially after watching the VIDEO and hearing that crackling crust. I wrapped simple apples in egg roll wrappers and fried them until the outsides were impossibly crisp; the first bite is a tiny, reckless apple pie.

They pack perfectly for picnics or lunch boxes, and somehow folks always want more. Call it my guilty Apple Pie Eggrolls Recipe, it looks fancy but is shockingly uncomplicated.

I can’t promise it’s pretty every time but people don’t care, they’ll just ask for the next batch.

Ingredients

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Granny Smith or Gala add sweet tartness, fiber and vitamin C, juicy pockets.
Packed brown sugar gives caramel notes, moisture and extra calories for indulgence.
Warm cinnamon makes it cozy and fragrant, very low calories and aromatic.
Cornstarch thickens apple juices so filling stays crisp not soggy, gluten free.
Egg roll wrappers are thin sheets that fry super crispy, mostly carbs, easy to shatter when bitten.
Butter adds richness and helps brown the fruit, adds saturated fat and flavor boost.

Ingredient Quantities

12 egg roll wrappers, about 6 inch size

2 medium apples, peeled cored and diced, about 2 cups (Granny Smith or Gala)

2 tbsp unsalted butter

2 tbsp packed light brown sugar

2 tbsp granulated sugar

1 tbsp cornstarch

1 tsp ground cinnamon

1/4 tsp ground nutmeg optional

1 tsp vanilla extract

1 tbsp lemon juice

pinch of salt

1 large egg (for egg wash)

2 to 3 cups neutral oil for frying like vegetable or canola

powdered sugar or cinnamon sugar for dusting optional

caramel sauce or vanilla ice cream for serving optional

How to Make this

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1. Peel, core and dice the 2 medium apples into ~1/4 inch pieces so you get about 2 cups, set aside.

2. In a medium skillet melt 2 tbsp unsalted butter over medium heat, add the apples, 1 tbsp lemon juice, 2 tbsp packed light brown sugar, 2 tbsp granulated sugar, 1 tbsp cornstarch, 1 tsp ground cinnamon, 1/4 tsp nutmeg if using and a pinch of salt; cook, stirring, until apples are tender and the mixture is glossy and thickened, about 4 to 6 minutes. Stir in 1 tsp vanilla extract at the end. Taste and adjust cinnamon or sweetness if you want.

3. Transfer the filling to a bowl and let it cool to room temperature. If you try to wrap while the filling is hot the egg roll wrappers will get soggy and tear, so be patient.

4. Keep the 12 egg roll wrappers under a slightly damp towel so they dont dry out. Beat the large egg with a splash of water to make an egg wash and have it near your work station.

5. Lay one wrapper diamond shaped, place about 1 to 2 tablespoons of cooled filling near the bottom third (dont overfill), fold the bottom corner up over the filling, fold the two side corners in snugly, then roll up to the top and seal the edge with a little egg wash. Press out any air pockets so they fry evenly.

6. Pour 2 to 3 cups neutral oil (vegetable or canola) into a heavy skillet to a depth of about 1 to 1 1/2 inches and heat over medium to medium-high until it reaches 350 to 375 F on a thermometer. No thermometer Use a small scrap of wrapper: if it sizzles and browns in ~10 seconds the oil is ready.

7. Fry the egg rolls in batches so they have room, usually 3 or 4 at a time, flipping once, until deep golden and crisp all over, about 1 to 2 minutes per side. Keep the oil temp steady between batches so they dont soak up grease.

8. Remove with a slotted spoon and drain on paper towels or a wire rack for a minute or two so they stay crisp. If you want them extra dry, briefly blot the bottoms with a paper towel.

9. Dust with powdered sugar or cinnamon sugar if you like and serve warm with caramel sauce or vanilla ice cream on the side. Leftovers reheat well in a 350 F oven for 6 to 8 minutes to crisp back up.

Equipment Needed

1. Cutting board and a sharp chef knife for peeling coring and dicing the apples
2. Medium skillet (nonstick or stainless) to cook the apples
3. Heavy skillet or deep frying pan plus 2 to 3 cups neutral oil for frying
4. Mixing bowl and a rubber spatula or wooden spoon to stir and cool the filling
5. Small bowl and a fork or pastry brush for the egg wash
6. Measuring cups and spoons and a tablespoon for the sugars and cornstarch
7. Slotted spoon or metal tongs and a wire rack or paper towels to drain and crisp
8. Instant read thermometer or a small scrap of wrapper to test the oil temp optional

FAQ

Can I bake these instead of frying? Yes, you can. Brush or spray each roll with a little oil and bake on a parchment lined sheet at 425°F (220°C) for about 10 to 12 minutes, turning once, until golden. They wont be as crunchy as fried, but still delicious.

How do I stop the filling from making the wrapper soggy? Let the cooked apple filling cool a bit so it's not steaming hot, and make sure you use the cornstarch in the recipe to thicken the juices. Don't overfill, seal edges tightly with egg wash or water, and fry at the right oil temp so they crisp quickly.

What oil temp and frying time should I use? Heat oil to about 350 to 375°F (175 to 190°C). Fry 1 or 2 at a time for 1 1/2 to 3 minutes, turning once, until golden brown. If you don't have a thermometer, drop a small piece of wrapper in the oil it should sizzle and float up with steady bubbles.

How much filling goes in each wrapper and how do I seal them? Use about 1 to 2 tablespoons of filling per 6 inch wrapper, leaving a 1/2 inch border. Fold and roll snugly, moisten the edge with egg wash or water and press firmly, then crimp or fold the corner in so they don't pop open while frying.

Can I make these ahead and store or freeze them? Yes. Store cooked egg rolls in an airtight container at room temp for up to 1 day, or in the fridge up to 2 days. To freeze, assemble raw rolls on a tray, freeze solid, then transfer to a bag. Fry or bake from frozen, adding a minute or two to cook time.

What apples or swaps work best and can I use canned pie filling? Granny Smith or Gala are great for texture and flavor. You can use other firm apples. Canned pie filling works in a pinch but it's sweeter and wetter so reduce any extra sugar and add a little cornstarch if it's runny.

Fried Apple Pie Egg Rolls Dessert + VIDEO Recipe Substitutions and Variations

Apples (2 medium) → swap with firm pears like Bosc or Anjou, or use frozen diced apples or canned apple pie filling, just drain any extra liquid so the rolls don’t get soggy.
Unsalted butter (2 tbsp) → use coconut oil or vegan butter if you want dairy free, or try browned butter for a nuttier flavor.
1 tbsp cornstarch → substitute arrowroot or tapioca starch 1:1, or use 1 tsp all purpose flour if thats all you got (flour will thicken a bit less).
1 large egg (egg wash) → brush with milk or non dairy milk for browning, or use aquafaba for a vegan option, it gives similar color and crispness.

Pro Tips

1) Let the apple filling cool completely, even stick it in the fridge for 10 to 15 minutes if you got time, or the wrappers will go soggy and tear when you wrap. If the filling still seems wet, spoon it into a fine mesh strainer for a minute so extra juice drains off.

2) Keep the wrappers covered with a slightly damp towel so they dont dry out, and when folding press out any air pockets so they fry evenly. Use a light egg wash only on the very edge to seal, too much wetness makes them slip apart.

3) Keep your oil temperature steady around 350 to 375 F, a thermometer is the easiest way. No thermometer, test with a little scrap of wrapper it should brown in about 8 to 12 seconds, if it takes longer the oil is too cool and the rolls will soak up grease.

4) Make ahead hack: freeze the wrapped egg rolls on a tray until solid then bag them, you can fry from frozen (add about 30 to 60 seconds per side) or bake/air fry straight from frozen for a cleaner option.

5) To revive leftovers reheat in a 350 F oven for 6 to 8 minutes or 3 to 4 minutes in an air fryer, that brings back the crisp without sogginess. Serve with a scoop of vanilla or warm caramel for contrast, the tart apples love the sweetness.