You’ll use 2 medium apples (peeled, diced), 2 tbsp butter, 1/4 cup packed brown sugar, 1 tsp cinnamon, 1/2 tsp lemon juice, 1 tbsp flour, and 8–10 egg roll wrappers; brush with 1 beaten egg and spray oil. You’ll sauté apples 4–5 minutes until tender, fill 2 tbsp per wrapper, seal, and air-fry at 375°F for 8–10 minutes for crisp, golden edges—next, assembly and timing tips…
Ingredients Needed
Before you begin, gather the following ingredients:
- 2 medium apples (about 1 lb) — peeled, cored and diced;
- 2 tbsp unsalted butter;
- 3 tbsp brown sugar, packed;
- 1 tsp ground cinnamon;
- 1/8 tsp ground nutmeg;
- 1 tsp lemon juice;
- 1 tbsp cornstarch;
- 12 egg roll wrappers (8-inch);
- 1 egg beaten (for sealing);
- nonstick cooking spray or 1 tbsp vegetable oil for brushing;
- optional: powdered sugar and caramel sauce for serving.
Focus on quality ingredients and ingredient substitutions: swap pears or frozen apple slices if needed, use coconut oil or ghee for butter, or brown sugar alternatives like coconut sugar.
You’ll gain flavor and some health benefits by choosing whole-fruit apples and reducing sugar. Measure precisely; each listed quantity balances texture and crispness for innovative results
Equipment and Prep
Several essential tools will make this fast: an 8-inch cutting board and sharp chef’s knife, a 1‑quart saucepan, wooden spoon, 1‑cup and tablespoon measures, a small bowl for the egg wash, a silicone brush or oil mister, a damp towel to cover wrappers, and an air fryer (or oven) with a rack.
Lay out 8–10 egg roll wrappers on the damp towel to prevent drying. Measure fillings into bowls: 1/4 cup sugar, 1 tsp cinnamon, pinch salt, 1 tbsp butter for finishing. Beat one egg with 1 tsp water for egg wash.
Preheat air fryer to 370°F for 3 minutes or oven to 375°F. Use nonstick spray or 1 tsp oil and a rack for even crisping. Have tongs and a small spatula ready.
Preparing the Apple Filling
Two medium tart apples (about 12 oz), peeled, cored and cut into 1/4‑inch dice, will yield the right amount.
Use Granny Smith or Honeycrisp — choose apple varieties that hold shape and balance sweetness.
In a skillet over medium, melt 1 tbsp unsalted butter, add apples and 2 tbsp granulated sugar, stirring 3–4 minutes until edges soften.
Sprinkle 1/2 tsp ground cinnamon, 1/8 tsp ground nutmeg and a pinch of salt; those filling spices create depth without sogginess.
Add 1 tsp fresh lemon juice and 1 tsp cornstarch dissolved in 1 tbsp water; cook 1–2 minutes until mixture thickens.
Transfer to a bowl to cool to room temperature before proceeding.
Keep filling compact and slightly chunky for innovative texture.
You’ll appreciate the concentrated flavor and controlled moisture in each bite consistently.
Assembling the Egg Rolls
If you’re ready to assemble, lay one egg roll wrapper diamond‑side up and place 2 tbsp cooled apple filling slightly below center, leaving a 1/2‑inch border on all sides; don’t overfill.
Brush the top and side borders with 1 tsp beaten egg or water to seal. Fold the bottom corner over filling, tuck sides in snugly, then roll toward top corner, sealing edge with another dab of egg wash.
For variation try a 1/2 tsp grated lemon zest in filling before folding. Use consistent folding techniques to guarantee even cooking and minimal leakage.
Stack finished rolls seam-side down on a parchment-lined tray. Repeat until filling is used; you should get about 12 egg rolls.
Chill 10 minutes before cooking. Serve with optional caramel sauce.
Air Fryer Settings and Timing
Because egg roll wrappers brown fast, preheat your air fryer to 375°F (190°C) for 3 minutes and arrange the chilled rolls seam‑side down in a single layer without touching.
Set the cooking temperature to 375°F (190°C) and cook for 8 minutes, then flip and cook 2–3 minutes more for even browning. If your model has a convection or turbo fan, reduce initial time to 7 minutes to account for stronger air circulation.
Spray each roll lightly with ½ teaspoon neutral oil before cooking to improve color. For frozen or larger rolls, increase total time to 11–13 minutes, testing for an internal temperature of 165°F (74°C).
Work in batches; overcrowding reduces air circulation and yields soggy wrappers. Adjust timing for wrapper thickness and filling temperature.
Serving Ideas and Pairings
While warm, plate 3–4 egg rolls per person and pair them precisely: add 2 scoops (1/2 cup each) vanilla ice cream and spoon 2 tablespoons salted caramel sauce over the rolls; dust with 1 teaspoon cinnamon sugar (3:1 granulated sugar to ground cinnamon) for extra crunch.
Serve immediately. For contrast, drizzle 1 tablespoon melted dark chocolate and offer a ramekin with 2 tablespoons crème fraîche.
Provide two dessert sauces — salted caramel and chocolate — and label them. As side dishes, present 1 cup mixed berry compote (per 4 servings) and 1/2 cup candied pecans to sprinkle.
If you want a refreshment, pair with 6 oz hot black tea or 4 oz spiced apple cider per person.
Plate precisely; keep portions consistent and serve.
Flavor Variations
After serving, experiment with fillings and coatings to change the profile. You try 1 cup diced apples, 1 tbsp lemon juice, 2 tbsp brown sugar, 1 tsp cinnamon; cook 3–4 minutes. For savory-sweet, add 2 oz cream cheese and 1 tsp vanilla. Coat egg rolls with 2 tbsp melted butter then 2 tbsp cinnamon sugar for crunch. Finish with 1–2 tbsp caramel drizzle or 1 tbsp honey for gloss. For nuts, fold in 2 tbsp chopped pecans. For tart contrast, use 2 tbsp dried cranberries. Below are quick swaps to inspire technique and balance.
| Variation | Ingredients |
|---|---|
| Classic | Apples, brown sugar, cinnamon |
| Nutty | Pecans, butter, caramel drizzle |
Adjust quantities by 25% to intensify sweetness or reduce moisture; test one variable per batch. Stay inventive always.
Storage and Reheating
When storing cooled air-fryer apple pie egg rolls, place them in a single layer in an airtight container or 1‑gallon (3.8 L) resealable freezer bag, separating layers with 1–2 sheets of paper towel to absorb excess moisture; refrigerate at ≤40°F (4°C) for up to 3 days or freeze flat at 0°F (−18°C) for up to 1 month.
For reheating from refrigerated, preheat your air fryer to 350°F (175°C), arrange egg rolls single layer in the basket, and heat 4–6 minutes until crisp and 165°F (74°C) internal.
For frozen, follow freezing instructions: thaw in fridge for 1–2 hours or reheat from frozen at 360°F (182°C) for 8–10 minutes, flipping halfway.
Use rigid storage containers for transport and long-term stacking. Label bags with date and contents.
Troubleshooting and Tips
A few common problems have quick fixes you can use:
for soggy egg rolls drain excess apple juice and thicken filling with 1–2 tsp cornstarch mixed into 1–2 tbsp cold water, cook until glossy and cool 15–20 minutes before filling;
for burst seams use about 2 tbsp filling per 6‑in (15 cm) wrapper, brush edges with 1 tsp water (or beaten egg) to seal, and press firmly;
for uneven browning spray wrappers lightly with 1–2 pumps of oil or brush with 1 tsp melted butter and arrange rolls in a single layer with ½ in (1 cm) gap;
if filling oozes or is undercooked chill assembled rolls 10–15 minutes before cooking and air‑fry at 350°F (175°C) for 4–6 minutes (reheat frozen at 360°F/182°C for 8–10 minutes), flipping halfway to ascertain 165°F (74°C) internal temperature.
Check filling consistency by testing a teaspoonful: it should mound, not run.
Apply sealing techniques—water or egg wash—on edges, press firmly, and test one roll to fine‑tune time and spacing.
Conclusion
You’ll finish with about 8 air fryer apple pie egg rolls using 2 medium apples, 2 tablespoons butter, 3 tablespoons brown sugar, 1 teaspoon cinnamon, 8 egg roll wrappers, and 1 tablespoon water for sealing. You’ll cook them at 375°F for 8–10 minutes, flipping halfway, until golden. You’ll serve warm with 1 cup vanilla ice cream or 1/2 cup caramel sauce. Store leftovers in airtight container for 2 days; reheat at 350°F for 3 minutes.
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