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Apple Pie Dessert Egg Rolls - Fall is Pie Season! But let’s not make plain old regular pies, they’re better!!!

Apple Pie Egg Rolls

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Hi Bold Bakers!

Fall is Pie Season! But let’s not make plain old regular pies, let’s shake things up a bit. We are going to put a Big and Bold twist on a traditional pie with Apple Pie Egg Rolls. Oh, and did I mention they are baked not fried?

So what are egg rolls? Traditionally they are savory Asian Fried Rolls that you find at a takeaway. However, we are baking ours and saving our calories for more dessert. They still come out golden and delicious without the extra fat.

Just a Note: The egg roll wrappers are available in Asian Markets in the freezer section but I also put a link below to buy them online. Failing that you can always use filo pastry or puff pastry.

The Dessert Egg Rolls pack a big punch for a small dessert. However, they lack nothing. Make up a few flavors so your guests have a variety to taste. And if you make all three flavors you can do a Dessert Egg Rolls roulette.

For the apple filling, I chose granny smith apples because I find they add a nice sour balance to the sweetness of the sugar and cinnamon. If you think your local green apples are too sour, try using a Fuji, Pink Lady, or any local sweet apple as one of your three green apples.

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Wait, you want even more Dessert Egg Rolls? Here are Pumpkin Pie Egg Rolls and Pecan Pie Egg Rolls.

Fall in love with Baking this time of year. I have plenty of recipes to keep you busy. Try my Apple Crisp, Twix Pie, and even my Homemade Pop-Tarts.

4.3 from 10 votes
Apple Pie Dessert Egg Rolls
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12
Author: Gemma Stafford
  • 3 cups (13.5oz/390g) apples, peeled and ¼ inch diced (approx. 2-3 apples)
  • 4 tablespoons sugar (2oz/55g)
  • 2 teaspoons cornflour
  • ¾ teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 12 egg roll wrappers
  • 1 egg , scrambled for egg wash
  • Cinnamon sugar
  1. Combine all filling ingredients in a bowl, and mix well.
  2. Place 2 heaping tablespoons of filling in the center of each wrapper. Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper.
  3. Note: It is important to make sure the sides of the wrapper are tucked in holding the ingredients in
  4. Preheat oven to 375oF (190oC) degrees.
  5. Place rolls on a baking sheet and brush each with egg wash and sprinkle with cinnamon sugar
  6. Bake in the oven for 15 minutes.
  7. If desired, sprinkle with powdered sugar and serve warm.



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Kristina P. on October 27, 2018 at 5:38 pm

    I just made these but oops my bad I thought I had egg roll wrappers like you said to use and I used spring roll wrappers but they look like those McDonald’s Apple pies! I will post a pic on the Facebook posting! Smells AMAZING! Another keeper Gemma dear! 🙂🙂👍🏻👍🏻

    • Gemma Stafford on October 28, 2018 at 6:33 am

      Hi Kristine,
      Goes to show there is no such thing as a failure in baking. good job, delighted you got this to work well for you. thank you for letting us know,
      Gemma 🙂

  2. Showiestodin on October 22, 2017 at 1:18 pm

    My egg roll wraps came out hard and crispy. Did I use too much egg wash? What do you think I could do to improve the egg roll wraps. They have over a month before expiration.

    The filling is perfect.

    • Gemma Stafford on October 22, 2017 at 8:09 pm

      Oh funny. You know baking them does make them crisp. If you want them a bit softer you could shallow fry them and that would make them softer.

      Hope this helps,

  3. Jonny Rafchar Jr. on October 16, 2017 at 10:24 am

    can i make this with tortillas?
    instead of apples can i mix dragon fruit, papaya, and guava?
    can this be made in a microwave?
    PS: I love you’re vidios

    • Wallis Rafchar on October 17, 2017 at 10:45 am

      this is Johnnys brother and we were wondering if you could answer our comment because we are serving it tomorrow for a dinner and wanted to buy the ingredients if you can’t answer soon we will get a different recipe and by the way we love you and your videos and don’t mean to be rude in any way

      • Gemma Stafford on October 18, 2017 at 3:05 am

        Hi Wallis,
        I am working through the comments, as I do every day, but as you can imagine I need to do this when I am free to do it.
        I am not sure what the question is!
        Did I already get to it?
        Gemma 🙂

    • Gemma Stafford on October 18, 2017 at 4:53 am

      Hi Jonny,
      Here you are! I was waiting for your comment to pop up!
      Tortilla will be a little too heavy for this. That said why not experiment, how bad can it be really!bIf you make your own tortilla you can make them as fine as you like, give it a try!
      Gemma 🙂

  4. Deb kolar on September 16, 2017 at 6:19 am

    Do i need to freeze them before baking or after they are baked?

    • Gemma Stafford on September 16, 2017 at 8:33 am

      Hi Deb, I prefer to bake and freeze. Then thet can be refreshed in a hot oven before serving,
      Gemma 🙂

  5. Sizzle on June 16, 2017 at 10:24 pm

    Can I use tortilla to wrap the apples instead?

    • Gemma Stafford on June 19, 2017 at 12:15 pm

      Sure you can try this, I think ot should work, though it is a little thicker, it is worth a try,
      Gemma 🙂

  6. opan on June 4, 2017 at 11:24 pm

    I made this twice for apple and chopped nuts. The filling was delicious, outside layer got nice and crispy but the ones underneath were tough and chewy. Got tougher and chewier as it cooled. Any tips for this? Thanks!

    • Gemma Stafford on June 5, 2017 at 5:50 am

      Hi Opan,
      It sounds like your dough is thicker underneath. You could turn the rolls as they are baking, this will help you to resolve this. I am happy that you are enjoying this recipe.
      Gemma 🙂

  7. Bylli on February 23, 2017 at 5:09 am

    Sounds yummy, I assume this would work with Stevia or other sugar substitute? I plan to try this for our family reunion this year.

    • Gemma Stafford on February 26, 2017 at 8:08 am

      Hi there,
      Yes, it will work with stevia. Stevia is great, and really useful, but it will not caramelize. You may wish to try agave powder too, for other recipes,
      Gemma 🙂

  8. YellowZap on October 30, 2016 at 3:22 pm

    hi i love your channel and i was just wondering if you can deep fry thees in a deep firer by any chance

    • Gemma Stafford on October 31, 2016 at 4:05 am

      hi there, i would not be tempted to do this, this recipe is not designed to be deep fried! Gemma 🙂

  9. Hailey on October 25, 2016 at 11:52 pm

    If I freeze these before hand, can I bake these off in the toaster too?

    • Gemma Stafford on October 26, 2016 at 1:19 am

      I presume you mean the toaster oven? if so yes, however these are best prepared and made fresh,
      Gemma 🙂

  10. Carla on October 18, 2016 at 5:17 pm

    Hi Gemma! Finally was able to make the Apple…I used Gala & Granny Smith & added walnuts & Kraft caramel bits! And to top it off…pumpkin spice whipped cream & sprinkled w/pumpkin pie spice!! Can’t wait to try the others. Thank you!

    • Gemma Stafford on October 19, 2016 at 12:56 am

      Ha ha Carla, this was some production, it sounds amazing, well done you 🙂

  11. Baker mom on September 30, 2016 at 1:58 pm

    Hi Gemma
    Thanks for the great recipe!!! looking forward to make it 🙂 I didnt find egg roll wrappers can I use Phyllo dough instead?

    • Gemma Stafford on October 1, 2016 at 1:55 am

      Hi there, yes you can, perfect for these fillings. Use three to four sheets to accommodate the filling 🙂

  12. ayelet on September 27, 2016 at 12:57 pm

    I think you just made a lot of us jews very happy. It is The time of year the jewish new year starts and it is accustomed to eat apples with honey, and this recipe could be amazing for the holiday’s great meal. I am definitely making it. Thank you!

    • Gemma Stafford on September 27, 2016 at 10:55 pm

      aw i didn’t know that, great to know. I have a fantastic Challah recipe that I’m saving for the holidays too. Hope you like that also.

      • Ayelet on September 29, 2016 at 11:48 am

        Yes, Apples represent the sweetness we want in the new year. We also eat the fish’s head so our year will start at a top situation and not a bottom one.

  13. Anna Maria on September 27, 2016 at 10:16 am

    Great recipe. Could be cornflour be replaced by potato flour? It could has similar properties…

    • Gemma Stafford on September 27, 2016 at 10:56 pm

      great question, you can replace potato flour. It does have similar properties. 🙂

  14. Shazaa AG J on September 26, 2016 at 5:33 am

    Hi Gemma,
    I would love to try this out. Do you think it would be okay of I used honey instead of the sugar?

    • Gemma Stafford on September 27, 2016 at 2:12 am

      sure it will be ok! 🙂

      • Shazaa AG J on September 28, 2016 at 11:04 am

        Thanks for replying! Will sure try it now!

  15. molly on September 25, 2016 at 8:10 am

    Can these be made up and baked and then put in the freezer?

    • Gemma Stafford on September 27, 2016 at 11:04 pm

      Hi Molly,

      They best result is to put them into the freezer raw and then pop them in the oven whenever you want them 🙂

      • Linda Simon on September 28, 2016 at 5:12 am

        Thanks, I look forward to making these sweet little bundles during the Christmas holidays.

        • Gemma Stafford on September 29, 2016 at 1:36 am

          Yes, a good one for that busy time 🙂

      • Jillie on November 23, 2018 at 5:11 pm

        I saw where you told one lady to bake then freeze but then you told a couple more to freeze then bake. I am now officially confused.

        • Gemma Stafford on November 24, 2018 at 3:51 am

          Hi Jillie,
          I am officially confused too, most of the time! lol.
          You can do either! It really depends on the time you have available when you take them from the freezer, and how you intend to use them.
          Try it both ways, see how it works for you,
          Gemma 🙂

  16. cookingmama1943 on September 24, 2016 at 1:48 pm

    can you freeze these after baking them

    • Gemma Stafford on September 27, 2016 at 11:00 pm

      it’s best if you freeze them before baking, the end result will be better 🙂

  17. J on September 22, 2016 at 8:56 am

    Can these be stored or will they get soggy?

    • Gemma Stafford on September 23, 2016 at 2:06 am

      If you need to store them you can do so, but it is better to eat them warm. So refresh in a hot oven before serving, or prepare, and bake off just before serving 🙂

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