Apple Pie Egg rolls

This past weekend my family celebrated the life of my wonderful grandfather, Bob Wells. There are many things that man taught me- such as the importance of gathering at the table together, an appreciation of home cooked food and the person who prepared it, and the value of family. After he passed I decided I wanted to cook something for him. I never got the chance to make a dish for my sweet grandfather, and although it’s too late now, I thought I’d prepare something in his honor that he would have liked had he been alive. When I started brainstorming what to cook for him, I kept coming back to pies.  I remember him loving fruit pies- apple, pineapple, rhubarb, blackberry- you name it, my grandmother probably made it, and he definitely loved it. I am fairly certain my grandfather never had apple pie egg rolls, although I think that if had he tried these he would have loved them. I think he would have been proud. I’d like to imagine he still is.


Apple pie filling:

  • 2 green apples (abut 2 heaping cups), peeled and diced
  • 1 lemon, juiced
  • 1/3 cup granulated sugar
  • 3 ½ Tablespoons instant tapioca pearls
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground all-spice
  • 1/8 teaspoon salt
  • 1 egg, lightly beaten
  • 1 package of egg roll wrappers (between 24 and 32)

Sweetened cardamom whipped cream:

  • 3/4 cup heavy cream
  • 1/4 cup superfine sugar (granulated is fine)
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground cardamom


  1. Preheat oven to 375°F.  Line a baking sheet with parchment paper and coat with a thin layer of non-stick spray
  2. Peel and dice apple, then mix with other filling ingredients in a medium sized bowl.  Stir together until ingredients are well combined and allow to sit for 10 minutes.*
  3. Lay one egg roll wrapper on a clean surface so that one corner is pointing towards you.  Lightly brush all four sides with egg wash.
  4. Spread 2 spoonfuls of the filling onto the middle of the egg roll wrapper and fold the edge closest to you over the filling.
  5. Tuck the sides of the egg roll wrapper in towards the center and brush with egg wash. Continue to roll the filling in the egg roll wrapper and press the edges to seal.
  6. (Optional: wrap that seal egg roll in another egg roll wrapper, repeating the same steps with the egg wash, to prevent the egg roll from bursting in the oven)*
  7. Place the egg roll on the baking sheet and repeat this process until all the wrappers and/or filling are used.
  8. Bake for 20 to 25 minutes or until the egg rolls are golden brown and crisp. For best results serve immediately with sweet cardamom whipped cream.
  9. Sweet cardamom whipped cream: Beat the cream with a hand mixer on medium high until the cream begins to thicken. Slowly add the sugar, continuing to mix. Add the vanilla and cardamom and continue to beat until stiff peaks form. Place in a side dish or bowl and serve with egg rolls.

Notes and Tips:

  • Allowing the filling mixture to sit for at least 10 minutes is time that allows for the tapioca pearls to soften. Do not rush or skip this step!
  • If you fill your egg roll wrapper with too much filling it will burst in the oven. I highly recommend small scoops of filling and double wrapping each egg roll in two wrappers.
  • If you are baking the egg rolls in advance, store them in an air tight container at room temperature and prior to serving, warm them up in the oven for 5 minutes at 350 on a parchment lined baking sheet. This will allow for the egg rolls to get slightly crispy and warm again.  Store the whipped cream in a sealed refrigerated container and mix with a fork or hand mixer once more before serving.
  • Yield: about 16, depending on how thick you stuff your egg rolls
  • This recipe was originally adapted from Spoon Fork Bacon.
  • If you like this recipe, try my Apple Spice Cookies with Cardamom Cinnamon Frosting!

Southwestern Egg Rolls

I have another fun recipe for you all today. I have made this dish twice now and both times have had overwhelmingly positive reviews. The preparation involved in this meal is quick and easy- simply combine the ingredients, roll them up into egg roll wrappers, and ta-da! You have one delicious meal with a huge flavor reward.  Also, due to the fact that the egg rolls are baked and not fried, it’s a much healthier meal. Serve these up with some salsa as appetizers or as the main course- either way you can’t go wrong!  And for those other college kids out there- these egg rolls can keep for several days in the refrigerator if sealed. Microwave or toast a few when hungry, and you can manage to make several meals out of one recipe- a college budget’s dream.

So far this dish has only pros. Try it for yourself!


  • 2 cups frozen corn, thawed
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
  • 2 cups shredded Mexican cheese blend
  • 1 (4 oz.) can diced green chiles, drained
  • 4 green onions, chopped
  • 1 tsp. ground cumin
  • ½ tsp. chili powder
  • 1 tsp. salt
  • ½ tsp. pepper
  • ¼ tsp. cayenne pepper
  • 1 package egg roll wrappers (about 24 total)
  • non-stick cooking spray


  1. Preheat oven to 425 and lightly oil a baking sheet with non-stick cooking spray.
  2. In a large bowl combine the beans, corn, spinach (don’t forget to squeeze the spinach dry!), cheese, chiles, green onions, and spices. Mix well so that all the spices are evenly distributed.
  3. Place one egg roll wrapper on a large plate or cutting board so that it appears in the shape of a diamond, with a corner pointed towards you.
  4. Using a ¼ cup-measuring cup, scoop ¼ cup of filling and place in the center of the egg roll wrapper.
  5. Fold the corner closest to you over the filling and roll once completely.
  6. Tuck the corners pointed outward in towards the center and continue rolling until there is a small portion of the egg roll sheet remaining.
  7. Using a pastry brush or your finger, lightly spread a little bit of water on the corner to help the egg roll hold together.  Complete rolling, pressing the wet corner down to seal closed.
  8. Repeat this process with the remainder of the filling and wrappers.
  9. Place the sealed egg rolls on a baking sheet and lightly spray the tops with a thin layer of cooking spray.
  10. Bake for 15 minutes, or until the tops begin to turn golden brown. Flip once halfway through.
  11. Serve warm with salsa.

Notes and Tips:

  • This recipe was found on “Annie’s- Eats” food blog, but was originally adapted from Ezra Pound Cake.