Craving the warm, cozy flavors of apple pie but looking for something fun and unique? These Apple Pie Egg Rolls are the perfect solution! Sweet, cinnamon-spiced apples and creamy cream cheese are wrapped in crispy egg roll wrappers, then baked or fried to golden perfection. Serve them with a dusting of cinnamon sugar and a side of warm caramel for dipping. Perfect for dessert, snacks, or even a party treat, these apple pie egg rolls are a crowd-pleaser!
Ingredients
Apple 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
Egg Rolls:
- 22-24 egg roll wrappers
- 8 ounces cream cheese, room temperature (about 2 teaspoons per egg roll)
- Cooking oil or cooking spray (for frying or baking)
Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup caramel topping, warmed (for dipping)
Instructions
- Prepare the Apple Filling: In a medium saucepan over medium heat, combine the diced apples, brown sugar, cinnamon, and cornstarch. Cook for 5-7 minutes, stirring occasionally, until the apples are tender and the mixture is slightly thickened. Remove from heat and allow the filling to cool slightly.
- Assemble the Egg Rolls: Lay an egg roll wrapper flat on a clean surface with one corner pointing towards you (like a diamond shape). Spread about 2 teaspoons of cream cheese in the center of the wrapper. Place 1-2 tablespoons of the cooled apple filling on top of the cream cheese. Fold the bottom corner up over the filling, then fold in the sides tightly. Roll the wrapper up snugly to enclose the filling, sealing the edge with a dab of water. Repeat with the remaining wrappers and filling.
- Cook the Egg Rolls: Heat about 2 inches of oil in a deep skillet or saucepan over medium heat to 350°F (175°C).Fry the egg rolls in batches for 2-3 minutes per side, until golden brown and crispy. Remove with tongs and place on paper towels to drain excess oil.
- Baking : Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly spray the egg rolls with cooking spray or brush with oil. Bake for 12-15 minutes, turning halfway through, until golden and crispy.
- Add the Topping: In a small bowl, mix the granulated sugar and ground cinnamon.Sprinkle the cinnamon-sugar mixture over the egg rolls while they’re still warm.
- Serve: Serve the apple pie egg rolls warm with warmed caramel sauce for dipping.
Conclusion
These Apple Pie Egg Rolls are a fun and delicious twist on traditional apple pie. With a crispy shell, creamy center, and sweet, spiced apple filling, they’re an irresistible treat that’s perfect for any occasion. Whether baked or fried, these golden goodies will become your new favorite dessert!
Apple Pie Egg Rolls: A Crispy Twist on a Classic Dessert
Crispy egg rolls filled with a creamy layer ofcream cheese and warm, spiced apple pie filling, topped with cinnamon sugar andserved with caramel sauce for dipping.
Ingredients
Apple 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
Egg Rolls:
- 22-24 egg roll wrappers
- 8 ounces cream cheese room temperature (about 2 teaspoons per egg roll)
- Cooking oil or cooking spray for frying or baking
Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup caramel topping warmed (for dipping)
Instructions
- Prepare the Apple Filling: In a medium saucepan over medium heat, combine the diced apples, brown sugar, cinnamon, and cornstarch. Cook for 5-7 minutes, stirring occasionally, until the apples are tender and the mixture is slightly thickened. Remove from heat and allow the filling to cool slightly.
- Assemble the Egg Rolls: Lay an egg roll wrapper flat on a clean surface with one corner pointing towards you (like a diamond shape). Spread about 2 teaspoons of cream cheese in the center of the wrapper. Place 1-2 tablespoons of the cooled apple filling on top of the cream cheese. Fold the bottom corner up over the filling, then fold in the sides tightly. Roll the wrapper up snugly to enclose the filling, sealing the edge with a dab of water. Repeat with the remaining wrappers and filling.
- Cook the Egg Rolls: Heat about 2 inches of oil in a deep skillet or saucepan over medium heat to 350°F (175°C). Fry the egg rolls in batches for 2-3 minutes per side, until golden brown and crispy. Remove with tongs and place on paper towels to drain excess oil.
- Baking : Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly spray the egg rolls with cooking spray or brush with oil. Bake for 12-15 minutes, turning halfway through, until golden and crispy.
- Add the Topping: In a small bowl, mix the granulated sugar and ground cinnamon. Sprinkle the cinnamon-sugar mixture over the egg rolls while they’re still warm.
- Serve: Serve the apple pie egg rolls warm with warmed caramel sauce for dipping.