Fun Apple Pie Egg Rolls with Caramel Dipping Sauce

Okay, let’s be honest. Between wrangling the turkey and managing a dozen side dishes, who actually has time to make a from-scratch pie on Thanksgiving? That’s the exact reason I fell hard for these Apple Pie Egg Rolls with Caramel Dipping Sauce. They give you all the cozy, spiced flavor of your favorite pie but come together in a fraction of the time. Seriously, isn’t that what we all need during the holidays?

Why You’ll Love This

This recipe is a total game-changer for your holiday table. You get that perfect, flaky crunch on the outside and a warm, gooey, cinnamon-spiced apple filling on the inside. And you get to skip the stress of making a pie crust from scratch. Everything is handheld, which means less mess and more fun for everyone. Plus, that luxurious, homemade caramel sauce for dipping? So good. It’s the kind of dessert that feels both nostalgic and excitingly new, and it’s sure to be a hit with both the kids and the adults.

Ingredients You’ll Need

• 4 cups Granny Smith apples, peeled and diced: Their tartness balances the sweetness perfectly.
• 1/3 cup light brown sugar: For that deep, molasses-like sweetness.
• 1 tbsp all-purpose flour: Helps thicken the apple filling so it’s not runny.
• 1 tsp ground cinnamon: The essential warm spice.
• 1/4 tsp ground nutmeg: Adds a wonderful depth of flavor.
• 1 package (12 count) egg roll wrappers: The easy, flaky shortcut.
• 1/4 cup water: For sealing the wrappers.
• Vegetable oil, for frying: Gets them golden and crispy.
• 1 cup granulated sugar: The base for our easy caramel sauce.
• 6 tbsp unsalted butter: Makes the caramel rich and silky.
• 1/2 cup heavy cream: Creates a luscious, creamy dipping sauce.
• 1 tsp vanilla extract: Adds a beautiful aroma to the caramel.
• Pinch of salt: Enhances all the other flavors.

Let’s Get Cooking Step by Step

1. First, make the filling. In a medium bowl, toss the diced apples with the brown sugar, flour, cinnamon, and nutmeg until everything is evenly coated. Set this aside.
2. Lay one egg roll wrapper on a clean surface with a corner pointing toward you (so it looks like a diamond). Place about 2 tablespoons of the apple mixture just below the center of the wrapper.
3. Fold the bottom corner up and over the filling. Then, fold the left and right corners inward toward the center. It should now look like an open envelope.
4. Using your finger, gently brush a little water on the top corner of the wrapper. Roll the filled pancake away from you tightly, sealing that final corner to the roll. Place it seam-side down on a baking sheet. Repeat with the remaining wrappers and filling.
5. Now, for the frying. In a large, heavy-bottomed pot or Dutch oven, heat about 2 inches of vegetable oil to 350°F. If you don’t have a thermometer, you can test it by dropping a small piece of wrapper in; it should sizzle and float to the top immediately.
6. Carefully place 3-4 egg rolls into the hot oil, seam-side down. Don’t overcrowd the pot. Fry for 2-3 minutes per side, turning occasionally, until they are a beautiful, deep golden brown.
7. Use a slotted spoon or tongs to transfer the finished egg rolls to a wire rack set over a baking sheet. This keeps them crispy instead of getting soggy on a paper towel.
8. While they cool slightly, make the caramel sauce. In a saucepan over medium heat, melt the granulated sugar, stirring constantly with a wooden spoon. It will form clumps and then melt into a smooth, amber-colored liquid. This takes about 5 minutes.
9. As soon as the sugar is melted and amber, add the butter carefully—it will bubble up! Whisk until the butter has fully melted and incorporated.
10. Slowly drizzle in the heavy cream while whisking constantly. Let the mixture boil for one minute.
11. Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Let it cool and thicken for a few minutes before serving alongside your warm egg rolls.

Thanksgiving Dessert Ideas for Everyone

If you’re looking for more Thanksgiving dessert ideas, these apple pie egg rolls are a fantastic starting point. They’re the perfect bridge between classic Thanksgiving desserts and something a little more playful. They can easily sit on a platter next to pumpkin pie bars or a pecan pie. I love offering a variety of fun Thanksgiving desserts because it means there’s truly something for every guest. They also make for fantastic Thanksgiving appetizers if you want to kick off the meal with a sweet and savory bite before the main event.

Pro Tips for Perfect Apple Pie Egg Rolls

• Keep your egg roll wrappers covered with a damp paper towel while you work. They dry out super quickly.
• Don’t overfill the wrappers! Too much filling and they might burst open during frying.
• Make sure your oil is at the right temperature. If it’s too cool, the egg rolls will be greasy. If it’s too hot, they’ll brown too fast on the outside while the inside stays cold.
• Let your caramel sauce cool for a few minutes before serving. It thickens up into the perfect dipping consistency.
• Honestly, the best tip is to have fun and not stress about making them look perfect. A little leaking filling just means it’s homemade!

Variations & Substitutions to Try

• Not a fan of frying? You can bake these! Brush each egg roll with a little melted butter or oil and bake at 400°F for 15-20 minutes, flipping halfway, until golden and crispy.
• For a fun fall twist, add a handful of dried cranberries or chopped pecans to the apple filling.
• If you need a shortcut, a can of apple pie filling works in a pinch—just chop the apple slices a bit smaller.
• You can use spring roll wrappers for an even crispier, lighter texture.
• To make the caramel sauce dairy-free, use a plant-based butter and canned coconut cream instead of butter and heavy cream.

Storage & Reheating Tips for Leftovers

Leftovers? They reheat beautifully! Let any leftover Apple Pie Egg Rolls with Caramel Dipping Sauce cool completely. Store them in an airtight container in the fridge for up to 3 days. The caramel sauce can be stored in a separate jar in the fridge for up to a week. To reheat, the air fryer is your best friend. Pop them in at 350°F for 3-4 minutes until they’re hot and crispy again. You can also reheat them on a baking sheet in a 350°F oven for about 10 minutes. The microwave will work in a pinch, but they won’t be as crispy.

Frequently Asked Questions

• Can I make these ahead of time for Thanksgiving? Absolutely! You can assemble the egg rolls a day in advance and keep them covered in the fridge on a parchment-lined baking sheet. Fry them just before you’re ready to serve for the best crispness. The caramel sauce can also be made 2-3 days ahead and gently reheated on the stove or in the microwave.
• What other Thanksgiving desserts recipes work with this method? You can use this same concept with so many pie fillings! Try a pumpkin pie filling or a sweet cherry filling for a different spin on fun Thanksgiving desserts.
• My caramel sauce is too thin. What did I do wrong? It will thicken significantly as it cools. Give it about 15-20 minutes at room temperature and give it another stir. If it’s still too thin, you can simmer it for another minute or two to reduce it further.