Baked Apple Pie Egg Rolls

My family is split when it comes to pies.  There are those who are like my mom and love the cream pies… chocolate, coconut, etc and those that are like my dad and like the fruit pies… apple, cherry, etc.  Then there are people like me and my husband who could do without pie.  I know, we are crazy.  They just seem like so much work and I am not a fan of making homemade pie crust.  I will if needs be, but I’d rather fill my cooking time with things like brownies or cookies.

When I saw this recipe for egg roll apple pies from Spoon Fork Bacon, it immediately caught my attention.  I didn’t have to make a pie crust to enjoy apple pie?!  WHAT?! Okay, then.  I was determined to give it a shot.  These are seriously so good and extremely easy to make.  Enjoy them!  My family sure did!

(Note, you should expect them to be a little crunchier than typical apple pie because they are made with egg roll wrappers, but I think it puts a whole new fun spin on traditional apple pie!)

4.0 from 1 reviews
Baked Apple Pie Egg Rolls
 
A fun and easy twist on traditional apple pie
Recipe type: Dessert
Cuisine: American
Serves: 12-16 egg rolls
Ingredients
  • 2 apples, 1 granny smith and 1 gala (about 2 heaping cups worth)
  • 1 lemon, juiced
  • ⅓ cup sugar
  • 4 Tablespoons flour
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon all spice
  • ⅛ teaspoon salt
  • 16 egg roll wrappers
  • 1 egg, lightly beaten
SWEETENED WHIPPED CREAM DIP
  • ¾ cup heavy whipping cream
  • ¼ cup sugar
  • 2 teaspoons vanilla
  • cinnamon, to sprinkle on top
Instructions
  1. Preheat oven to 375 degrees F
  2. Peel and chop up apples. Put chopped apples in a medium bowl and add remaining filling ingredients to bowl and stir together until well combined. Allow mixture to sit for about 10 minutes.
  3. Place one egg roll wrapper onto a clean surface. Using a clean finger, brush edges of the egg roll wrapper with egg wash.
  4. Spread 2-3 tablespoons of the filling across one side of the prepared egg roll wrapper. You do not want to over stuff these.
  5. Fold the sides over and brush with egg wash. Carefully roll filling tightly in the wrapper and press gently to seal.
  6. Place onto a baking sheet lined with parchment and coat with a thin layer of cooking spray. Repeat until all the filling and wrappers have been used.
  7. Bake egg rolls for 20 to 25 minutes or until golden brown and crisp. During the last 5 minutes of cook time, pull out and brush with a little melted butter and sprinkle cinnamon and sugar on top. Put back in oven for remaining 5 minutes. Serve immediately with sweetened whipped cream.
TO MAKE SWEETENED WHIPPED CREAM:
  1. In a medium mixing bowl, beat cream until it starts to thicken. As the mixture thickens, slowly add sugar until fully incorporated. Add vanilla and whip until stiff peaks form. I sprinkled a little cinnamon on top as well.

recipe slightly adapted from: Spoon Fork Bacon

Enjoy!


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Comments

  1. Georgia @ The Comfort of Cooking

    These little egg rolls are so cute and creative, Nikki! Love all the flavors reminiscent of fall, too. These would be so great as a little finger food at any seasonal party! Thanks for sharing. You have such a nice blog and I’m glad to have found you!

  2. Susan

    I am making these tonight for girls’ night and I’m super excited. I saw you post them on pinterest and as soon as I posted it, I had 5 of my girlfriends ask me to make them. Thanks for the awesome ideas!

  3. Christina

    I just found your blog through Pinterest and I am LOVING it. Your recipes look delicious and I can’t wait to start trying some.

    • What's Your Diet

      This sounds so wonderful. I have been having a taste for apple pie, but shy away because it’s so fattening. This is a great alternative, I would have never thought of this. Great Job and idea.

      • Addie

        Great post! You can cut your prep time in half (or more) by using canned apple pie filling. I usually sprinkle the rolls with powdered sugar and cinnamon while still warm from the oven, I am going to try the sweetened whipped cream instead of the powdered sugar for variety or even offer both versions ;)

  4. Ryssa

    I found this recipe on pinetrest and thought it was extremely interesting so i tried it tonight… I’m not sure if I did something wrong but the actual eggroll wasn’t very crunchy. I baked them for almost 45min… It was still delicious but i guess I was expecting the whole airy crunch that comes along with an eggroll… Any suggestions??? Maybe I’ll just try frying it next time!

  5. Charlotte Boyett-Compo

    Instead of the sweet cream, look in the produce section of your grocery store and buy a tub of melted caramel or you can use the squeeze kind that can be found on the chocolate syrup for ice cream shelf.

  6. Corinna

    Just made these right now and I’d give them a 6 out of 10. They taste pretty good, but not as good as real apple pie, and they took FOREVER to make because the egg roll wrappers stick together so you have to spend a lot of time just pulling them apart. Might as well roll out real pie crust in that amount of time.

    Also, the filling only made enough for 8 small egg rolls, so it was a lot of work for not much result.

  7. Krista Quintrell

    Doing these for dessert tonight…however..my guys don’t like whipped cream..soooooo…gonna drizzle with caramel!! These just look outrageous!!

  8. Krista Quintrell

    Just pulled them out of the oven…WOW!!! Smells like fall in my house!! Can’t wait for the taste testers to get here!!

  9. Lydia

    I have done these before, wrappers are awesome..can use them for alot of things.. I served these with icecream, , spinkled with cinnamon, and also with vanilla yogurt, as a dip with some cinnamon spinkled in it to, . I have also done this using phyllo dough. That was very good to. Just using what I had at the time and needing a sweet something…lol…Thanks for all the great ideas, love looking at all the recipes.

  10. Fran

    Hi,
    I’ve tried this apple pie egg roll twice and my problem was they get soggy afterwards they dont stay crispy, what seems wrong? I followed all the steps though.

  11. Mary

    Question:
    I’m wanting to make these for Thanksgiving at the boyfriends house. However, I will be doing lunch with my side before dinner at his. I don’t want them to get soggy, so I thought pre-cooking them was probably not the best idea… Would the filling still be okay if I made that before hand? That way all I had to do was put it in the wrappers and cook them?

  12. Teri

    Tried these to tonight… Great idea but it is more work than just making a pie! They taste good but not “great” the egg roll wrap is somewhat bland and mine seemed to get a bit chewy after they had set for a while. I did cheat a little and used canned pie filling, be careful if not to over fill them it takes very little filling! Most of mine ended up oozing out…
    BUT! Over all I liked this, it would be fun for a gathering of just a few people!

  13. De

    You may have addressed this somewhere that I didn’t see. Can the recipe be prepared & rolled ahead then baked the following day? Any recommendations for keeping crisp to take to a party? Thanks so much for sharing, looks delicious.

  14. Linda

    I made these for the first time this weekend. They had great flavor and very easy, but by baking the shells they become a bit chewy. I would suggest taking the extra time to fry them. Thanks for sharing this one!