Crispy Apple Pie Egg Rolls
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Get ready to indulge in the most epic dessert extravaganza of your life – Apple Pie Egg Rolls!
Imagine an ooey, gooey apple pie filling wrapped in an eggroll wrapper and fried until crisp and golden brown. Once fried, the eggroll wrappers become covered in crunchy bubbles, giving this dessert that craveable crunch.
First, let’s start with the apple mixture. In a large saucepan, stir together those delicious apples, sugar, lemon juice, cinnamon, and salt. In a small bowl, whisk together 1/4 cup of the water and 1 tablespoon of the cornstarch until combined; add to saucepan and stir to combine.
Bring the apple mixture to a boil over medium-high, stirring occasionally. Reduce heat to low, cover, and cook, stirring once or twice, until apples are tender-crisp, about 8 minutes. Uncover and cook over low, stirring occasionally, until apples are tender, about 8 minutes.
While the apples cook, stir together 1 1/2 teaspoons water and 1 teaspoon cornstarch in a small bowl until combined. Stir into tender apple mixture; cook, stirring often, until sugar-cinnamon mixture has become very thick and coats apple mixture, about 2 more minutes.
Remove from heat and spread in an even layer on a large plate. Refrigerate until cool, about 15 minutes.
While the apple mixture cools, pour oil to a depth of 2 inches in a medium Dutch oven; heat oil over medium-high until a thermometer reads 350 degrees F. Meanwhile, place one egg roll wrapper on a clean work surface with a corner facing you.
Spoon about 3 tablespoons&hvadid=719737736360&hvdev=c&hvexpln=67&hvlocphy=9014016&hvnetw=g&hvocijid=4304362975742278753–&hvqmt=e&hvrand=4304362975742278753&hvtargid=kwd-332465824708&hydadcr=28544_14555830&linkCode=ll2&tag=recipe-aisle-20&linkId=1efe785d11207b6cec7af25b776bd528&language=en_US&ref_=as_li_ss_tl’>tablespoons of the cooled apple mixture into a 3 1/2-inch log across the lower third of the wrapper. Dip your fingers in beaten egg and lightly brush egg roll wrapper edges.
Roll bottom corner up and over filling, then tuck under filling. Fold left and right corners tightly over filling to enclose, then continue to roll away from you to create a classic egg roll shape. Place egg roll, sealed side down, on a large plate.
Repeat the process with remaining apple mixture and egg roll wrappers.
Working in 3 to 4 batches, add egg rolls to hot oil, and fry, turning egg rolls occasionally and maintaining the oil temperature at 350 degrees F, until golden brown and crispy all over, about 4 minutes.
Transfer to a paper towel-lined plate to drain. Serve immediately and enjoy!
Printable Recipe
Ingredients
- 6 cups apples, peeled and diced
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup water
- 1 1/2 teaspoons water
- 1 teaspoon cornstarch
- 2 tablespoons cornstarch
- egg roll wrappers
- beaten egg for sealing
- oil for frying
Instructions
- 1. Combine apples, sugar, lemon juice, cinnamon, and salt in a large saucepan.
- 2. In a small bowl, whisk together 1/4 cup water and 1 tablespoon cornstarch. Add to the saucepan and stir to combine.
- 3. Bring the apple mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to low, cover, and cook, stirring once or twice, until apples are tender-crisp, about 8 minutes.
- 4. Uncover and cook over low heat, stirring occasionally, until apples are tender, about 8 more minutes.
- 5. In a small bowl, stir together 1 1/2 teaspoons water and 1 teaspoon cornstarch until combined. Stir into the tender apple mixture and cook, stirring often, until the sugar-cinnamon mixture has become very thick and coats the apple mixture, about 2 more minutes.
- 6. Remove from heat and spread the apple mixture in an even layer on a large plate. Refrigerate until cool, about 15 minutes.
- 7. Pour oil to a depth of 2 inches in a medium Dutch oven and heat over medium-high heat until a thermometer reads 350°F.
- 8. Place one egg roll wrapper on a clean work surface with a corner facing you. Spoon about 3 tablespoons of the cooled apple mixture into a 3 1/2-inch log across the lower third of the wrapper. Dip your fingers in beaten egg and lightly brush the egg roll wrapper edges.
- 9. Roll the bottom corner up and over the filling, then tuck under the filling. Fold the left and right corners tightly over the filling to enclose, then continue to roll away from you to create a classic egg roll shape. Place the egg roll, sealed side down, on a large plate.
- 10. Repeat the process with the remaining apple mixture and egg roll wrappers.
- 11. Working in 3 to 4 batches, add the egg rolls to the hot oil and fry, turning occasionally and maintaining the oil temperature at 350°F, until golden brown and crispy all over, about 4 minutes.
- 12. Transfer the fried egg rolls to a paper towel-lined plate to drain. Serve immediately and enjoy!
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