Apples, cinnamon, brown sugar, vanilla, and crispy egg roll wrappers—these Apple Pie Egg Rolls are fall dessert perfection in every bite.

Okay, here’s the truth: this recipe wasn’t born out of some genius pre-planned idea. It came from desperation.

It was a cold-ish Wednesday in late September. I was wearing socks that didn’t match (still am, actually) and staring down a pile of apples from our last farmer’s market run like, “Alright. What now?” I didn’t feel like making pie. Too much rolling, too much waiting, and way too many dishes for a Wednesday. You get it, right?

So I peeked into the fridge and found a forgotten pack of egg roll wrappers I swore I’d use for veggie rolls… two weeks ago. And boom—Apple Pie Egg Rolls happened. I didn’t overthink it. I just did it. The apples softened in brown sugar and butter, the cinnamon made the kitchen smell like someone actually had their life together, and the whole thing just worked.

I served them warm with ice cream. My husband ate four. I told myself I’d only eat one, then immediately ate three. Zero regrets. Total game changer.

Why You’ll Love This Apple Pie Egg Rolls Recipe?

I could give you the whole speech about textures—crispy shell, soft gooey center, etc. But honestly? It’s the vibe. You bite into one and suddenly it’s fall. Not just because of the cinnamon, though that helps. It’s more like this cozy, slightly chaotic, perfectly imperfect dessert that feels like something you’d make on a whim and then end up craving all over again.

They’re fun. They’re nostalgic. They’re a little messy. But so is life, right?

And the best part? No forks. No crust anxiety. No need to share if you don’t want to (I definitely didn’t).

Ingredient Notes:

Let’s be honest, we don’t just use ingredients—we form relationships with them. Here’s what you’ll need and why each one matters:

Apples – I used Honeycrisp and one rogue Fuji. Use what you’ve got. Even the slightly bruised ones. We’re not entering them in a pageant.
Brown Sugar – It melts into this deep, sticky syrup that makes the apples taste like autumn kissed them on the forehead.
Cinnamon & Nutmeg – Is it even a fall dessert without cinnamon? Nutmeg’s optional but adds a little warmth that sneaks up on you.
Butter – Two tablespoons. That’s all. But somehow it makes everything feel fancier.
Lemon Juice – A splash brightens everything. It’s the thing you won’t taste directly, but would definitely miss if it wasn’t there.
Cornstarch + Water – Makes a quick thickener so your filling doesn’t run for the hills. You don’t want soggy rolls. Trust me.
Vanilla – I used real extract, but if you’ve got the imitation stuff? Still fine. Dessert doesn’t need to be perfect to be perfect.
Egg Roll Wrappers – Found in the refrigerated section, probably squished between tofu and miso paste. They’re your shortcut to glory.
Egg – Just one. To seal the wrappers. Or don’t use it. I’ve made it with water and vibes.
Sugar + Cinnamon – For that final roll. Don’t skip it unless you truly hate joy.
Optional toppings – Ice cream, whipped cream, caramel drizzle… or all of the above. I mean, if we’re going in, let’s go in.

How To Make Apple Pie Egg Rolls?

Step 1: Start with the Filling
Grab a pan, melt your butter, toss in the brown sugar, cinnamon, and nutmeg. Stir until it’s all gooey and smells like your kitchen just turned into an October candle. Then toss in your chopped apples and lemon juice. Let them soften for about 5 minutes.

Now mix your cornstarch and water in a little bowl (this is the grown-up version of making potions). Pour it in, stir it around, and once the mixture thickens into that classic pie-filling situation, turn off the heat. Let it cool a bit. Hot apple filling will burn your fingers and your dignity.

Step 2: Wrap It Up
Lay out an egg roll wrapper like it’s a diamond on the table. Spoon a bit of filling in the middle—not too much or things get chaotic. Brush the edges with egg (or water), fold the bottom point up, tuck in the sides, and roll it up like a tiny, sweet burrito. You’ll mess up the first one. It’s okay. They still taste amazing.

Step 3: The Fry Part
Heat oil in a pan—enough to give the rolls a floaty spa experience. Get it to 350°F (or until a test piece sizzles). Fry the egg rolls a few at a time, turning once, until they’re golden and crispy. Don’t rush. Let them chill on a paper towel after, like they just finished hot yoga.

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Step 4: Cinnamon Sugar Moment
While they’re still warm, roll them in cinnamon sugar. This step is basically mandatory. It’s the moment everything comes together and says “Hello, I’m a dessert now.”

Step 5: Serve with Something Cold and Sweet
Ice cream. Whipped cream. A caramel drizzle if you’re feeling wild. Or nothing at all—just your hands, the egg roll, and the knowledge that you’re a culinary genius.

Storage Options:

If by some miracle you don’t eat them all in one sitting, here’s how to store ‘em:

Fridge: Airtight container, 3 days max. Reheat in the oven or air fryer. Do not microwave unless you enjoy sadness in snack form.
Freezer: Assemble them but don’t fry. Freeze in a single layer, then pop them in a bag. Fry straight from frozen when you’re ready—just add a minute or two.

Pro tip? Make a double batch. You’ll thank yourself later.

Variations and Substitutions:

Yes. Always. These are begging for your own twist. Here’s a few to get your creative wheels turning:

Add nuts – Pecans or walnuts give the filling a nice crunch and that “I know what I’m doing” vibe.
Switch the fruit – Try pears, peaches, or even berries. You really can’t mess this up.
Caramel inside – Just saying. One soft caramel tucked in with the apples? Yeah.
Air fryer? Totally works. Just spritz with oil and cook at 375°F for 8–10 mins.
Vegan version? Plant butter + no egg = you’re good to go.

What to Serve with Apple Pie Egg Rolls?

You don’t need anything, but if you’re going for the full moment…

Vanilla ice cream – Melts into the warm roll like some kind of sorcery.
Whipped cream – Cloudy, fluffy, and makes you feel fancy.
Coffee or chai – Ideal for that 3pm “I deserve this” snack break.
Cider—sparkling or hot – For the full autumn-in-a-Hallmark-movie effect.

Frequently Asked Questions:

Can I bake these instead?
Yep! Brush with oil and bake at 400°F for 15–18 mins. Flip once. Less crispy than frying but still good.

Can I make them ahead of time?
You bet. Assemble the night before, stash ‘em in the fridge, then fry when you’re ready.

Can I serve them cold?
Technically yes, but I’d rather you didn’t. Cold apple pie egg rolls are like cold fries. They can be eaten, but should they?

So there you go. Apple Pie Egg Rolls: the dessert I didn’t know I needed until I made them on a sock-mismatched Wednesday. They’re sweet, crunchy, warm, and just chaotic enough to feel homemade in the best way.

Make them. Eat them warm. Hide the extras. Or don’t—share them and take the credit. Either way, I wanna hear how it goes. Did you use caramel? Did you air fry them and feel like a rebel? Did you eat one over the sink like a gremlin? (No judgment. Same.)

Let’s talk dessert disasters and small wins. I’m all ears.

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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