Apple Pie Egg Rolls

Gather all ingredients.

In a large saucepan, stir together apples, sugar, lemon juice, cinnamon, and salt. In a small bowl, whisk 1/4 cup of the water and 1 tablespoon of the cornstarch together until combined; add to saucepan and stir to combine.

Bring apple mixture to a boil over medium-high, stirring occasionally. Reduce heat to low, cover, and cook, stirring once or twice, until apples are tender-crisp, about 8 minutes. Uncover and cook over low, stirring occasionally, until apples are tender, about 8 minutes. While apples cook, stir together 1 1/2 teaspoons water and 1 teaspoon cornstarch in a small bowl until combined. Stir into tender apple mixture; cook, stirring often, until sugar-cinnamon mixture has become very thick and coats apple mixture, about 2 more minutes.

Remove from heat and spread in an even layer on a large plate. Refrigerate until cool, about 15 minutes. 

While the apple mixture cools, pour oil to a depth of 2 inches in a medium Dutch oven; heat oil over medium-high until a thermometer reads 350 degrees F (175 degrees C).

Meanwhile, place one egg roll wrapper on a clean work surface with a corner facing you. Spoon about 3 tablespoons of the cooled apple mixture into a 3 1/2-inch log across the lower third of the wrapper. Dip your fingers in beaten egg and lightly brush egg roll wrapper edges. Roll bottom corner up and over filling, then tuck under filling. Fold left and right corners tightly over filling to enclose, then continue to roll away from you to create a classic egg roll shape. Place egg roll, sealed side down, on a large plate. Repeat the process with remaining apple mixture and egg roll wrappers. 

Working in 3 to 4 batches, add egg rolls to hot oil, and fry, turning egg rolls occasionally and maintaining the oil temperature at 350 degrees F (175 degrees C), until golden brown and crispy all over, about 4 minutes.  Transfer to a paper towel-lined plate to drain.

Serve immediately and enjoy!