Apple Pie Spring Rolls
FAQ
Can I make apple pie spring rolls ahead of time?
Yes. You can prep them ahead of time, just keep them covered in the fridge until ready to cook. For the crispiest texture, fry or bake them just before serving.
Can I bake or air fry these instead of frying?
Absolutely. They won’t be quite as bubbly and crisp as fried, but they’re still delicious. Both methods work well.
Can I use different apples?
Yes. Honeycrisp, Granny Smith, or a mix of sweet and tart apples all work well. Avoid very soft apples that break down too quickly.
Chef’s Tips
- Let the apple filling cool completely before rolling. Warm filling can soften the wrappers and make them harder to seal.
- Don’t overfill the wrappers, a little filling goes a long way and helps prevent them from bursting.
- Keep unused spring roll wrappers covered with a damp towel while assembling so they don’t dry out.
Apple Pie Spring Rolls
All the cozy flavours of apple pie, wrapped up in a crispy golden shell. These tasty little dessert spring rolls are filled with soft cinnamon apples and are perfect for when you want something sweet without making a whole pie.
Equipment
- Skillet (for the apple filling)
- Deep skillet or sauce pan (for frying)
- Tongs or slotted spoon
- Mixing Bowl
Ingredients
- 2 medium Honeycrisp or Granny Smith apples peeled and finely diced
- 1 tbsp unsalted butter
- 2 tbsp brown sugar
- 1 tsp ground cinnamon or 1 tsp apple pie spice
- ¼ tsp vanilla extract
- Pinch of salt
- 1 tsp lemon juice
- 1 tsp cornstarch
- 1 tsp water
- 6-8 spring roll wrappers
- 1 egg beaten (for sealing)
- Neutral oil for frying
Instructions
Apple Filling
- Melt butter in a skillet over medium heat.
- Add apples, brown sugar, cinnamon, vanilla, lemon juice, and salt. Cook for 4–5 minutes, stirring occasionally, until the apples begin to soften.
- Mix cornstarch and water together to make a slurry. Add to the apples and cook for 1–2 minutes until thickened.
- Transfer the filling to a bowl and let cool completely.
Spring Rolls
- Place a spring roll wrapper in a diamond shape.
- Add about 2 tablespoons of filling near the bottom corner.
- Fold the bottom corner over the filling, fold in the sides, and roll tightly.
- Brush the top corner with beaten egg to seal. Repeat with remaining wrappers.
- Heat about 1 inch of oil in a heavy skillet or saucepan to 350°F (175°C).
- Fry spring rolls in batches for 2–3 minutes per side until golden and crispy.
- Transfer to a paper towel-lined plate.
- Let cool slightly before serving.
- Serve warm with powdered sugar, caramel sauce, or vanilla ice cream.
These spring rolls are great for holidays, parties, or whenever you’re craving apple pie without making a full dessert.
Notes
Variations
- Caramel Apple: Add a drizzle of caramel sauce inside with the apple filling.
- Nutty Apple Pie: Add chopped pecans or walnuts for crunch.
- Cream Cheese Apple: Add a small spoonful of sweetened cream cheese with the apple filling.
- Baking: Brush spring rolls lightly with melted butter or spray with oil. Bake at 400°F (200°C) for 15–18 minutes, turning halfway through, until golden and crisp
- Air Fryer: Lightly spray or brush with oil. Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway through.
- Fridge: Store cooled spring rolls in an airtight container for up to 3 days.
- Freezer: Freeze cooked or uncooked spring rolls in a single layer before transferring to a freezer-safe container for up to 2 months.
- Reheating:
- Air fryer: 350°F (175°C) for 4–6 minutes
- Oven: 350°F (175°C) for 8–10 minutes
- *Avoid microwaving, the wrapper will lose its crisp texture.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
