Description
Crispy and fun egg rolls filled with warm spiced apple pie filling—perfect for a playful twist on dessert that’s ready in under 30 minutes.
Ingredients
Scale
- 2 medium apples (e.g., Granny Smith or Honeycrisp), peeled, cored, and diced (about 2 cups)
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp lemon juice
- 10–12 egg roll wrappers
- Oil for frying (vegetable or canola)
- Optional: powdered sugar or caramel sauce, for serving
Instructions
- In a skillet over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice; sauté 4–5 minutes until apples are just tender. Remove from heat and let cool slightly.
- Place an egg roll wrapper on a clean surface in diamond orientation. Spoon about 2–3 tablespoons of apple mixture into the center.
- Fold bottom corner up over filling, fold in both sides, then roll tightly toward the top corner, sealing edges with a bit of water.
- Repeat with remaining wrappers and filling.
- Heat about ½-inch oil in a skillet over medium-high. Fry egg rolls in batches, turning frequently, about 2–3 minutes per side until golden brown and crisp.
- Drain on paper towels. Let cool slightly before serving.
- Optional: dust with powdered sugar or drizzle with caramel sauce.
Notes
- Make sure filling is cooled to prevent soggy wrappers and sealing failure.
- Can bake at 400 °F for 12–15 minutes (flip halfway) for a lighter version.
- Store leftovers in an airtight container at room temperature up to 1 day; reheat in oven to retain crisp.
- Try adding a pinch of ginger or swapping apple variety for flavor variation.
Nutrition
- Serving Size: 1 egg roll
- Calories: 160
- Sugar: 8 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 15 mg