Recipes and Cooking Apple Pie Egg Rolls 4.3 (16) 1 Review Here's an apple pie recipe you can eat with your hands! While it's inspired by a state fair food favorite, we love to enjoy it all year long for a quick and easy dessert idea. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 8, 2018 Print Rate It Share Share Tweet Pin Email Total Time: 40 mins Servings: 8 Jump to Nutrition Facts Ingredients Apple Pie Eggrolls ¼ cup butter 4 medium Granny Smith apples, chopped (about 5 cups) 2 tablespoon granulated sugar 2 tablespoon packed brown sugar 1 teaspoon apple pie spice or ground cinnamon ½ teaspoon vanilla Pinch salt 1 tablespoon all-purpose flour 1 tablespoon lemon juice 10 egg roll wrappers 1 egg, lightly beaten Vegetable oil for frying Powdered sugar or granulated sugar Maple Whipped Cream* (See recipe below) Maple Whipped Cream 1 cup heavy cream 2 tablespoon pure maple syrup Pinch salt Directions Apple Pie Egg Rolls In a large skillet melt butter over medium heat. Add apples and cook for 2 minutes. Add granulated sugar, brown sugar, apple pie spice, vanilla, and salt. Cook and stir 5 to 8 minutes or until apples begin to soften. Add flour. Cook and stir 2 to 3 minutes or until thick and bubbly. Remove from heat. Stir in lemon juice. Cool slightly. Place an egg roll wrapper on a clean work surface in the shape of a diamond. Brush edges with egg. Spoon 3 tablespoons filling onto the bottom one-third of the wrapper, leaving about a 1-inch border on the side edges. Carefully but tightly fold the corner nearest you over the filling then fold the sides over. Tightly roll towards the furthest corner, making sure to keep the roll as tight as you can. Repeat with remaining wrappers and filling. Cover rolls with plastic wrap as you finish the others to prevent them from drying out. Clean and dry the skillet and add 1/2 to 1 inch oil to the skillet and heat to 350°F. Fry egg rolls, 3 to 4 at a time, about 2 minutes or until golden and heated through, turning occasionally. Transfer to a paper-towel lined plate or baking sheet. Serve warm dusted with powdered sugar or sprinkled with granulated sugar. Serve with Maple Whipped Cream. Maple Whipped Cream: Beat cream to soft peaks. Add maple syrup and salt. Beat to stiff peaks. Serve immediately. Matthew Clark Rate it Print Nutrition Facts (per serving) 330 Calories 18g Fat 37g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 330 % Daily Value * Total Fat 18g 23% Saturated Fat 9g 45% Cholesterol 61mg 20% Sodium 264mg 11% Total Carbohydrate 37g 13% Total Sugars 15g Protein 5g Vitamin C 0.7mg 4% Calcium 44mg 3% Iron 1.3mg 7% Potassium 138mg 3% Folate, total 34.4mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.