Apple Pie Spring Rolls (Baked or Air Fried)
These apple pie spring rolls are basically the crispy middle of a pie, and you get it in every bite. Cinnamon apples go inside a spring roll wrapper, then bake or air fry until the outside crackles. There’s no crust to roll out and nothing has to chill. Prep is about 15 minutes, and most of that is dicing apples. Most of the wrapper recipes on my blog are savory, like my shrimp spring rolls and rice paper dumplings. These ones are for dessert!
These are soooo good, my youngest watched me roll the very first one and asked if I was making an egg roll for dessert… he ate three before the rest even hit the oven, and Tom walked through the kitchen, took one off the rack, and kept right on walking like nothing happened. I rolled twelve and only eight made it to the photo shoot!
A Quick Look At The Recipe
- Recipe Name: Apple Pie Spring Rolls
- Ready In: 20 minutes
- Serves: 4 spring rolls
- Main Ingredients: 2-3 apples (cored and chopped into small cubes), coconut oil, apple pie spice, starch (such as arrowroot starch or cornstarch), maple syrup, rice paper, milk of choice, egg (optional)
- Why You'll Love It: These Apple Pie Spring Rolls are crispy on the outside with a warm, gooey apple pie filling inside. Made with fresh apples, maple syrup, apple pie spice, and rice paper wrappers, they’re an easy fall dessert that comes together right on the stovetop.
Why Spring Roll Wrappers Beat Pie Crust
Pie crust needs rolling and chilling and a little luck. If you do want crust, my apple pie crumble bars are the easier route. Spring roll wrappers are paper thin, so they blister and crackle in the heat, and every side of the roll gets the crispy edge. The filling takes five minutes on the stove.
Look for the wrappers in the freezer or refrigerated section, usually near the dumpling wrappers. Thaw them before you start and keep them under a damp towel while you work.
Use Granny Smith apples if you can. They stay firm and a little tart, which balances the brown sugar. Any extras are good in my apple crumble muffins or apple bread. Egg roll wrappers work too, if that’s what you have. You get a bubbly, chewier shell, so call them apple pie egg rolls and nobody will argue.
Top Tips Before You Start
- Dice the apples small, about the size of a pea or a little bigger. Big chunks poke through the wrapper.
- Let the filling cool for 10 minutes before you roll. Hot filling steams the wrapper and makes it tear.
- Keep the wrappers under a damp towel while you work. They dry out fast.
- Seal the last corner with a little water. If it’s loose, it will open in the oven.
Baked, Air Fried, or Fried Apple Pie Rolls
For the oven, brush the rolls with oil or melted butter and bake at 400°F for 15 to 18 minutes, flipping halfway, until deep golden.
For the air fryer, spray the rolls and cook at 375°F for 6 to 8 minutes, flipping halfway. Don’t crowd the basket.
For frying, heat 2 inches of oil to 350°F and fry for 2 to 3 minutes per side. Drain on a rack.
The air fryer is the fastest. The oven handles a full batch at once.
How to Make Apple Pie Spring Rolls
Scroll down to the full recipe card for more detailed ingredients and instructions! ⬇️
What to Serve With Apple Pie Spring Rolls
Vanilla ice cream is our most favorite! Caramel sauce for dipping is also amazing, and so is a spoonful of my Instant Pot apple butter. Toss the hot rolls in a little cinnamon sugar and you’ve got something close to a cinnamon churro. For a bigger crowd, put them next to my vegan salted caramel apple crisp and my apple butter cookies and call it an apple dessert table.
FAQ
Can I make these ahead? Yes. Roll them, cover them, and refrigerate for up to a day before cooking.
Can I freeze them? Yes. Freeze the rolled, uncooked rolls on a tray, then bag them. Cook from frozen and add a few minutes.
Why did my rolls open up? Usually the filling was too hot, too wet, or the last corner wasn’t sealed with water.
Can I use egg roll wrappers? Yes. They give a thicker, bubblier shell.
Can I use canned apple pie filling? Yes. Chop the apple pieces smaller so they fit in the wrapper, and drain the extra liquid.
Get the recipe:Apple Pie Spring Rolls
Ingredients
Apple Pie Filling
- 2-3 apples, cored and chopped into small cubes
- 1 tbsp coconut oil
- 1/2 tbsp apple pie spice
- 1 tsp starch, such as arrowroot starch or cornstarch
- 1/4 cup maple syrup
Spring Rolls
- 4 rice paper
- 1/3 cup milk of choice
- 1 egg, optional
Instructions
- Core the apples and chop them into small cubes.
- Heat 1 tablespoon coconut oil in a skillet over medium heat. Add the chopped apples, apple pie spice, starch, and maple syrup. Stir until the apples are evenly coated.
- Sauté for 3–4 minutes, stirring occasionally, until the apples are tender and the mixture has thickened slightly. Remove from the heat and set aside.
- In a 9×9-inch baking dish or another shallow dish large enough to fit the rice paper wrappers, whisk together the milk and egg, if using.
- Submerge one rice paper wrapper completely in the milk mixture for about 20–30 seconds, or until it has just started to soften but still holds its shape.
- Transfer the rice paper to a flat surface, such as a cutting board. Add about 1/4 cup of the sautéed apple filling in a line across the center.
- Fold the sides of the rice paper over the filling, then roll it up tightly like a spring roll. Repeat with the remaining rice paper wrappers and apple filling.
- Lightly grease a skillet and heat over medium heat. Gently add the spring rolls, leaving a little space between each one.
- Cook, turning carefully, until each side is golden brown and crispy (about 1 – 2 minutes each side).
- Serve warm with powdered sugar, a drizzle of caramel sauce, or enjoy them just as they are!
Notes
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
