Description
These Crispy Apple Pie Egg Rolls combine the nostalgic flavors of classic apple pie with a fun, crispy twist. Perfect for dessert or a party snack, each bite is a delightful crunch filled with warm, spiced apple goodness.
Ingredients
Scale
- 3 medium apples, peeled and diced (Granny Smith, Honeycrisp, or Fuji)
- 2 tbsp unsalted butter
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp all-purpose flour (to thicken)
- 1 tsp lemon juice
- ½ tsp vanilla extract
- 10–12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
- Powdered sugar, for dusting
- Caramel sauce, for dipping (optional)
- Vanilla ice cream or whipped cream, for serving (optional)
Instructions
- In a medium skillet, melt 2 tablespoons of unsalted butter over medium heat. You’ll know the butter is ready when it starts to bubble slightly but isn't browned.
- Add 3 medium diced apples, ¼ cup brown sugar, ¼ cup granulated sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and 1 teaspoon lemon juice to the skillet. Stir to coat all the apples evenly with the sugar and spices.
- Cook the apple mixture for 6–8 minutes, stirring occasionally. The apples should be tender but still hold their shape; avoid cooking them until mushy.
- After 6-8 minutes, sprinkle in 1 tablespoon of all-purpose flour and stir well to combine. Cook for an additional 1–2 minutes, until the filling thickens slightly. It should look glossy and cohesive.
- Remove the skillet from heat and stir in ½ teaspoon of vanilla extract. Let the filling cool slightly while you prepare the egg rolls.
- Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of the apple filling into the center, ensuring it’s not overfilled to prevent bursting.
- Fold up the bottom corner of the wrapper over the filling, then fold in both sides tightly. Finally, brush the top corner with a beaten egg and roll tightly to seal.
- Repeat the process with the remaining wrappers and filling, placing them on a plate as you go.
- In a deep pot or skillet, heat 2 inches of vegetable oil to 350°F (175°C). You can test the oil by dropping in a small piece of bread; it should sizzle and brown within 30 seconds.
- Carefully fry the egg rolls in batches of 2–3 for 2–3 minutes per side, or until they are golden brown and crispy. Avoid overcrowding the pan to maintain the oil temperature.
- Once cooked, transfer the egg rolls to a plate lined with paper towels to drain any excess oil. They should look beautifully golden and crisp!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 50 mg
Keywords: Be cautious not to overfill your egg rolls to prevent bursting while frying. For a healthier option, consider baking the egg rolls instead of frying them.