Craving apple pie? Try this twist on a classic! These Apple Pie Egg Rolls are golden and crispy on the outside with warm, gooey apple pie filling on the inside. They’re coated with cinnamon sugar and served with caramel dip for a decadent treat you can whip up in less than 15 minutes.
Ingredients
1Tablespoonwater
1Tablespoonall-purpose flour
7egg roll wrappers
21ouncesapple pie filling
¾cupgranulated sugar
1Tablespoonground cinnamon
caramel saucefor dipping
vegetable oil or canola oilfor frying
Instructions
Whisk together the water and flour in a small bowl and set aside.
Lay an egg roll wrapper on a clean work surface with a pointy end facing you. Place ⅓ cup of the apple pie filling at the bottom third of the wrapper.
Take the bottom corner and fold it up over the filling to the center of the wrapper. Dip your finger into the flour mixture and run it along the exposed edges of the wrapper.
Tuck both edges of the wrapper over the filling. Fold the top corner down. Continue to tightly roll until you make a little log and everything is sealed. Place on a plate while you continue rolling the rest of the egg rolls.
Heat a deep fryer or Dutch oven with 4 inches of oil to 350°F.
In a small, shallow bowl, stir together the sugar and cinnamon.
Very carefully place a couple of the egg rolls into the hot oil and fry until golden brown, 3-4 minutes. Make sure to flip them often, so they brown evenly.
Using tongs, take one of the egg rolls out and let any excess oil drip off. Immediately place it into the cinnamon sugar and roll it around until coated.
Place the coated egg roll on a wire rack over a sheet tray to catch any excess cinnamon sugar.
Repeat with the remaining egg rolls and serve warm with caramel sauce for dipping.
Notes
Make sure the egg roll is completely sealed to prevent the filling from leaking into the fryer.Best enjoyed immediately while still warm. Store leftovers in the fridge up to 3 days. Freezing is not recommended. Reheat in the oven on a wire rack over a sheet tray so the heat can get to the egg rolls on all sides. To Air Fry:
After wrapping egg rolls, place in the air fryer basket with some space in between them. Do not overcrowd.
Spray egg rolls with non-stick cooking spray.
Air fry at 350°F for 10 minutes. Turning them over and giving them another light coating of cooking spray halfway through.
Brush the hot egg rolls with melted butter and sprinkle with cinnamon sugar.
To Bake:
Preheat the oven to 425°F and line a sheet pan with parchment paper.
Place the egg rolls seam side down in a single layer on the prepared baking sheet. Lightly coat egg rolls with non stick spray and bake for 6-8 minutes.
Brush egg rolls with melted butter, sprinkle cinnamon sugar over them, and return to the oven for 4-6 more minutes.