Apple Pie Spring Rolls
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.
Servings: 4 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 9x9-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
Do not oversoak the rice paper. It will continue to soften after you remove it from the liquid. Take it out while it still holds its shape rather than waiting until it becomes completely soft or limp. This makes the spring rolls much easier to wrap and helps prevent tearing.
Keep the rolls separated. Rice paper becomes sticky as it softens, so avoid letting the uncooked spring rolls touch each other.
Chop the apples small. Small, evenly sized cubes cook quickly and make the spring rolls easier to wrap.
Egg is optional. You can simply use your milk of choice for soaking the rice paper if you prefer an egg-free version.