Homemade Apple Pie Egg Rolls Recipe: A Sweet and Crispy Delight

1. Prepare the filling:

In a medium saucepan over medium heat, combine the diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice.
Cook for 5-7 minutes, stirring occasionally, until the apples soften slightly.
Stir in the cornstarch slurry and cook for another 1-2 minutes, until the mixture thickens.
Remove from heat and let the filling cool completely.

2. Assemble the egg rolls:

Lay an egg roll wrapper on a clean surface in a diamond shape.
Spoon 2-3 tablespoons of the apple filling onto the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides. Roll tightly towards the top corner, sealing the edge with a brush of beaten egg.
Repeat with the remaining wrappers and filling.

3. Fry the egg rolls:

Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
Fry the egg rolls in batches, 2-3 at a time, for 2-3 minutes per side or until golden brown and crispy.
Remove and drain on a paper towel-lined plate.

4. Serve:

Dust the egg rolls with powdered sugar and drizzle with caramel sauce for an extra touch of sweetness.
Serve warm and enjoy!

Cool the filling: Make sure the apple filling is completely cooled before assembling the egg rolls to prevent the wrappers from becoming soggy.
Seal tightly: Use the egg wash to seal the wrappers well and prevent them from opening while frying.
Fry in batches: Avoid overcrowding the skillet to ensure even frying.
Baking option: For a healthier alternative, bake the egg rolls at 400°F (200°C) for 15-20 minutes, flipping halfway through.

Apple Pie Egg Rolls pair wonderfully with:

Refrigerate: Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to restore crispiness.