Apple Pie Egg Rolls
These vegan apple pie egg rolls are filled with soft, gooey apple chunks and coated with a crispy cinnamon sugar topping. It is a simple yet wonderful snack that is perfect for Fall. Serve these rolls with caramel sauce, whipped cream, or vanilla ice cream!
Ingredients
Cinnamon sugar
- 3 tbsp granulated sugar
- 1 tsp ground cinnamon
Apple filling
- 4 small sweet apples such a Gala, Red Delicious, or Fuji
- 2 tsp lemon juice
- 3 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 2 tbsp water
- 1/2 tsp vanilla extract
The rest
- 15 20-inch egg roll wrappers
- 1 tsp cornstarch diluted in 2 teaspoons water
- 2 cups oil for frying
Instructions
Cinnamon sugar
- Stir together the sugar and cinnamon. Add the granulated sugar and ground cinnamon to a small plate. Using a spoon or a small whisk, stir the sugar with the cinnamon until combined. Set aside. You will use this cinnamon sugar to coat the egg rolls after frying.
Cook the apples
- Peel and dice the apples. Peel and core the apples. Dice them into 3/4-inch (2 cm) cubes. Transfer to a large non-stick skillet and add the sugar, water, lemon juice, cornstarch, and cinnamon. Toss to coat.
- Cook until tender. Heat over medium heat and cook the apples for 5-7 minutes, stirring regularly, until the apples are tender. Do not overcook – the apples should be tender but still retain their shape.
- Let cool. Remove from the heat and transfer the cooked apples to a bowl. Let them cool for at least 25 minutes or until they are no longer hot.
Assemble
- Make the slurry. In a small bowl, stir together the cornstarch and water until dissolved. You will use this to seal the egg rolls. Set aside.
- Assemble. Place an egg roll wrapper on a working surface or large plate. Add 6-7 cubes (about 1/3 cup) of the cooked apples to the lower third of the wrapper. Start by folding the bottom of the wrapper to cover the apples. Next, fold the left and right sides over the apple filling. Continue rolling to form a log. Dip your finger into the cornstarch slurry and slightly wet the top edge of the wrapper before closing the roll. Note: do not try to wrap the rolls too tightly – be gentle. Transfer the egg roll to a plate or baking sheet.
- Repeat. Repeat with the remaining apple filling and wrappers.
Option 1: Deep-fry
- Heat the oil. Add about 2 cups of vegetable oil into a deep, heavy-bottomed saucepan. Heat over medium heat or until it reaches 360°F (180°C). Note: you do not need a thermometer. Simply dip a wooden chopstick or spatula into the oil. If small bubbles form around it, the oil is hot enough.
- Deep-fry. Carefully add 3-4 egg rolls to the hot oil and fry them for 10-12 minutes, turning them from time to time until they are golden brown on all sides. Once golden brown, use a slotted spoon to remove the egg rolls from the oil. Transfer to a plate lined with kitchen paper towels to remove the excess oil.
Option 2: Air-fry
- Preheat the air fryer. Preheat your air fryer to 400°F (200°C) and set the timer to 10 minutes.
- Brush the egg rolls. Add two tablespoons of oil to a small bowl. Dip a pastry brush into the oil and brush the egg rolls on all sides with the oil.
- Air-fry. Once the air fryer has reached the temperature, place the egg rolls into the air fryer basket and air-fry for 10-12 minutes or until golden brown. Transfer to a plate lined with kitchen paper towels before coating each egg roll with the cinnamon sugar.
Coat with sugar
- Toss with sugar. Finally, working with one at a time, toss each egg roll with the cinnamon sugar. Transfer the coated egg rolls to a plate or cooling rack and let them cool for about 10 minutes before enjoying!
- Although they taste best on the same day, you can store these egg rolls in the refrigerator for up to 3 days.
Notes
Halve the recipe.
This recipe yields about 15 egg rolls, but you can halve it if you are serving fewer people. I usually count a serving of 2-3 egg rolls per person.Do not overcook the apples.
You do not want the apples to turn mushy, so keep an eye on them while cooking. They should be tender with a slight firmness on the inside. Taste them after 3-4 minutes of cooking.Let the filling cool completely before wrapping.
Once your apple filling is done, allow it to cool until it is no longer hot. Otherwise, you might burn yourself while rolling the egg rolls.Do not overfill them!
I really want to insist on this - DO NOT overfill your egg rolls. I understand it can be tempting to add more apples, but that won't work. If you add too much filling, your rolls will break during frying, and you will end up with a mess. I recommend using only 1/4 to 1/3 cup of filling per each 8-inch (20cm) wrapper.Nutrition
Serving: 1 egg roll | Calories: 95 kcal | Carbohydrates: 14.8 g | Protein: 0.9 g | Fat: 3.7 g | Saturated Fat: 0.5 g | Sodium: 20 mg | Potassium: 60 mg | Fiber: 1.5 g | Sugar: 6.6 g | Calcium: 3 mg | Iron: 3 mg