Ingredients
Scale
- 3 medium Granny Smith apples, peeled and diced into 1-inch pieces
- 1 tablespoon lemon juice
- 3/4 teaspoon cinnamon
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 8 egg roll wrappers
- Vegetable oil, for frying
- Whipped cream or caramel sauce, for serving (optional)
Instructions
- Prepare the Apple Filling
In a medium saucepan over medium-high heat, combine the diced apples, lemon juice, cinnamon, and sugar. Stir to coat the apples evenly with the cinnamon-sugar mixture. - Thicken the Mixture
In a small bowl, whisk together the cornstarch with 1/3 cup of water until fully dissolved. Pour this mixture into the saucepan with the apples, stirring constantly. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 5 minutes until the apples have softened slightly and the mixture has thickened. - Cool the Filling
Remove the apple mixture from heat, stir in the vanilla extract, and transfer to a bowl to cool completely. Cooling the filling prevents the egg roll wrappers from becoming soggy during assembly. - Prepare the Egg Roll Wrappers
Fill a small dish with water and line a baking sheet with paper towels. Lay out the egg roll wrappers on a dry, clean surface. - Assemble the Egg Rolls
Using a slotted spoon, place about 1/4 cup of the apple filling in the lower third of each wrapper. Begin rolling the wrapper from the bottom, folding in the edges as you go. Once rolled, dip a finger into the water and run it along the edge to seal the egg roll shut. - Heat the Oil
In a large, heavy-bottomed pot, add at least 4 inches of oil and heat it over medium-high heat. Use a deep-fry thermometer to monitor the temperature. Once the oil reaches 360°F, it is ready for frying. - Fry the Egg Rolls
Carefully add 3 to 4 egg rolls at a time into the hot oil. Fry, turning occasionally, until golden brown and crispy, about 2 to 3 minutes. Transfer to the prepared baking sheet lined with paper towels to drain excess oil. Repeat with the remaining egg rolls, ensuring the oil returns to 360°F between batches. - Serve and Enjoy
Serve the apple pie egg rolls immediately with whipped cream or caramel sauce for dipping. For extra flavor, sprinkle them with a dusting of cinnamon sugar.
Notes
- How to Tell If the Oil Is Ready: If you do not have a deep-fry thermometer, test the oil by dipping the edge of an egg roll wrapper into it. If it sizzles immediately, the oil is hot enough. If it does not, wait a little longer.
- Preventing Soggy Egg Rolls: Ensure the apple filling is fully cooled before assembling to avoid steam softening the wrappers. Frying at the right temperature also prevents oil absorption.
- Avoiding Overcooking: Keep an eye on the egg rolls while frying, as they cook quickly. If they brown too fast, lower the heat slightly.
- Sealing the Egg Rolls Properly: If the edges are not sealed well, the filling may leak during frying. Using water to seal the wrappers securely is crucial.
- Prep Time: 20 minutes
- Cook Time: 4 minutes