These apple spring rolls are baked not fried and made with a no-fuss cinnamon apple filling. So easy to make, even easier to eat! The perfect snack for fall. Drizzle with caramel, dip in chocolate or sprinkle with powdered sugar.
Preheat oven to 425F. Line a baking sheet with parchment paper. Place an oven-safe wire rack on top of the parchment paper. Set aside.
In a large bowl, combine sugar and cinnamon. Toss the apples in the cinnamon sugar and let sit for 10 minutes.
Put a spring roll wrapper on a flat surface and place 5-6 pieces of apples near the bottom.
Fold the bottom corner once.
Fold it again.
Take one side and fold it into the middle of your spring rolll. Make sure to wrap the apples snuggly.
Take the other side and fold.
Fold the spring roll upwards again and dab some cornstarch water on the remaining wrapper on top. This helps seal the roll.
Fold one last time.
Place the rolls on your prepared baking sheet. Brush with melted butter and bake for 10-15 minutes or until golden brown.
Then carefully turn each one over, brush with more butter and continue baking for another 10-15 minutes until nice and golden. You can serve them immediately. Optionally, you can drizzle them with salted caramel sauce and sprinkle with chopped almonds before serving.
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Notes
I usually use sweet and crisp apples for this recipe, like golden delicious.
You want to slice the apples the same size as much as possible. Think: thick french fries.
You can find spring roll wrappers in the frozen section of your supermarket. Thaw according to package instructions prior to using.
See the post for a step-by-step photo guide on how to wrap apple spring rolls.