Try our amazing apple pie spring rolls! Filled with grated apples and cinnamon, these crispy finger foods are easy to make any day of the week. They’re sure to become a favorite Friday tradition in no time!
Check out our other spring rolls recipes, like Vietnamese spring rolls, rice paper spring rolls, sushi spring rolls, avocado spring rolls, and ramen spring rolls, for more inspiration! We have so many, delicious rice paper recipes.
What to expect?
You don’t need to bake a whole apple pie if you are craving something with apples. We came up with this recipe to be a quick snack that can be made and served easily.
The key to making these apple pie spring rolls is simplicity. We mixed grated apples and cinnamon (or pumpkin spice for a fall-themed twist). Using grated apples instead of sliced or diced apples means way less prep time and cooking time, since they soften quickly. Then we wrapped them inside a crispy exterior to make a delectable flavor combination.
What’s more, you can customize your dish with your favorite toppings too! These are simply the perfect quick-and-easy solution to your sweet cravings.
To make these flavor-packed treats, you’ll need:
- Rice paper wrappers → We used small 6-inch diameter rice paper sheets for the perfect bite-sized spring rolls.
- Fresh apples
- Cane sugar
- Pumpkin spice or ground cinnamon
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
Preparing apple pie filling
- Begin by washing and peeling the apples.
- Grab a large hole cheese grater and grate the apples to create fine shreds.
- Mix the grated apples, sugar, and pumpkin spice.
- Heat the mixture in a small saucepan over low-medium heat until the sugar dissolves and the apple pieces soften. Once done, allow the mixture to cool down to room temperature.
Making apple pie spring rolls
- Start by submerging the rice paper in warm water. Once pliable, transfer it to a smooth, dry surface.
- Add 1-2 Tablespoons of filling around the lower third of the rice paper, being careful not to overfill it and prevent tearing.
- Gently but tightly fold the sides towards the center.
- Then, fold the bottom seam upwards using the same soft but tight method. Before rolling the rice paper, use your fingers to tuck the filling inside firmly. And keep tucking until you roll it up all the way to the top.
- Heat a frying pan over medium heat, brush with oil, and cook until the surface is crispy and slightly bubbling. To achieve even cooking, lightly roll them around using tongs.
- Alternatively, to bake them, preheat the oven to 395 °F (ca. 202 °C) and place the apple pie rice paper rolls on a baking sheet lined with parchment paper or on a nonstick baking mat. Bake for 10-15 minutes after spraying them lightly with oil. Don’t wait for them to turn golden brown, as rice paper does not change color when baked. Flipping them over after 10 minutes is advisable to guarantee even cooking.
- Skip pre-cooking – Thanks to the grated apples, your filling can still achieve a delightfully mild crunch and a rich apple flavor without needing to be pre-cooked. This will let you focus on the fun and creative part of making the apple pie rolls!
- Pan-fry for best results – We recommend pan-frying your apple pie spring rolls instead of baking them. Baking can be tricky, especially if you don’t precook the apples. The moisture released can easily tear the rice paper open. If you pan-fry on medium-high heat, you can quickly make the wrappers crispy and less susceptible to tearing.
- Use the right rice paper wrapper – Choosing the right wrapper is key to creating perfect apple pie spring rolls. If you don’t precook, opt for larger wrappers that can be rolled around the filling twice, creating a double layer of rice paper that adds texture and helps keep the filling securely inside. If you prefer smaller rice flour wrappers, make sure they are made entirely of rice flour, as tapioca starch wrappers can tear easily due to their delicacy.
- Other wrappers – To give your spring rolls a crispy, flaky feel, experiment with different wrappers such as egg roll wrappers, wonton wrappers, or even phyllo dough. You can find many spring roll wrapper substitutes.
- Spice it up – Don’t be afraid to experiment with spices beyond pumpkin spice and cinnamon. Nutmeg, ginger, or allspice can improve your apple pie filling’s flavor.
- More add-ins – To give your spring rolls a delightful twist, add chopped nuts like pecans or walnuts, raisins, or even grated or finely chopped fruits like pears or cranberries.
There are several delightful ways to serve your apple pie spring rolls. Try serving this dessert with vanilla ice cream that melts into the filling, powdered sugar for a touch of sweetness, warm caramel sauce for a rich treat, or melted chocolate for a delicious flavor.
For a fruity twist, you can make a sauce using your favorite berries or fruits. Try our strawberry puree or our cinnamon mixed berry sauce we use to serve with vegan panna cotta.
Alternatively, add a nutty and chocolatey twist by spreading Nutella inside the rolls before adding the apple filling. Or drizzle it on top.
With so many options, you can’t go wrong – pick your favorite and enjoy your apple spring rolls to the fullest!
- Rice paper water bowl – It is indispensable for softening rice paper wrappers when making apple pie spring rolls. Its small size takes up less counter space than a regular bowl, making the process much easier. Investing in this kitchen gadget is worth considering if you’re a fan of rice paper roll recipes.
- Rice paper tray – Do you want to prevent sticking and guarantee that the extra liquid drains away? A rice paper tray is the way to go. If you don’t have one, a plastic cutting board will suffice.
- Large-hole cheese grater – It is a great tool to achieve that classic pie-filling texture. Make sure you pick the correct size for the job, whether a box grater or a handheld grater.
Refrigerate: If you want to consume them within three days, storing them in the refrigerator is a great option. Keep in mind, though, that the rice paper wrapping may become soggy and may stick together. Add a plastic wrap in between.
Freeze: We don’t recommend freezing any type of rice paper rolls. The wrappers will get soggy and the texture of the filling can change significantly. In this case, apples may release even more moisture.
Reheat: Don’t let the microwave ruin the texture of your spring rolls when reheating. Pop them back in the oven for a couple of minutes, or pan-fry them until you get back the crispiness.
We recommend tightly wrapping them in plastic wrap or placing them in an airtight container if you plan to refrigerate them. Using a damp cloth might also assist in keeping them moist and prevent them from drying out. You’ll have perfectly crisp and tasty spring rolls every time if you follow our simple instructions.
To seal spring rolls for frying, start by assembling the filling in the center of the wrapper. Then, fold the bottom half of the wrapper over the filling, followed by folding in the sides, and rolling tightly. For the best results, we suggest following our instructions.
We recommend using the oven or air fryer. Preheat your oven to 395°F or air fryer to 380°F. Place the spring rolls on a baking sheet or air fryer basket and heat for 5-10 minutes until crispy and heated through. You can also try reheating them in a toaster oven or on a stovetop griddle for similar results. Avoid using the microwave, as this can result in a softer texture.
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Apple Pie Spring Rolls
- 8 Rice paper sheets (I used a 6-inch diameter small one this time) → guide to all types
- 3 Apple 1 apple is approx. 3.5 oz (100 g)
- ¼ cup Cane sugar
- 1 Tbsp Pumpkin spice or cinnamon
Preparing the filling
- Wash and peel apples.
- Use a large hole cheese grater and grate the apples.
- Take a small saucepan and add grated apples, sugar, and pumpkin spice.
- Heat it over low-medium heat until the sugar dissolves and the apple pieces soften. Leave it to cool.
Rolling rice paper
- Gently submerge the rice paper. (See NOTES on how to know the duration.)
- Once submerged, transfer it to a dry and smooth surface.
- I place the filling in the middle around the lower third of the rice paper. Approx. 1-2 Tablespoons.
- First, fold the sides gently but tight towards the middle.
- Take the bottom seam and fold it upwards gently, but tight.
- Use your fingers to tuck the filling tight within the rice paper before rolling it up.
- Roll it all the way up, but use your fingers to keep the filling tucked tightly.
Baking, pan-frying, or air frying
- Preheat a frying pan over medium heat. Spray a bit of oil. Fry the spring rolls on all sides. Gently roll them around using tongs. They should be crispy and slightly bubbly on the surface.
- Preheat the oven to 395 Fahrenheit (ca. 202 °C). Place the rolls on a baking sheet with parchment paper or a non-stick baking mat. Spray it with a bit of oil. Don’t brush them, as you might end up adding too much. Bake them for 10-15 minutes. The rice paper will not change color, so don’t wait for them to be golden brown. I usually flip them after 10 minutes to ensure they are crispy all around.
- Use dry hands → Make sure to dry your hands before handling rice paper wrappers to avoid sticking together. Wet hands can activate the rice papers.
- A damp towel or submerging in water? → The method of softening rice paper depends on its tapioca starch content. Check the packaging for the ratio of tapioca and rice flour, use a damp towel for high tapioca content, and submerge in water for high rice flour content.
- How long does it take to submerge rice paper wrappers? → Submerging time varies by type. Typically, you will need 7-8 seconds for wrappers made of 100% rice flour, less for those with tapioca starch. Test by submerging your rice paper for 3-4 seconds. Place it on the smooth, clean surface and wait 2-3 seconds. If it is still not soft, submerge it again.
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