clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Apple Cranberry Egg Rolls

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 minutes
  • Yield: 8 servings


  • 2 tablespoons butter
  • 4 Gala apples
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon water
  • 1 tablespoon all-purpose flour
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup fresh or frozen cranberries
  • 8 eggroll wrappers
  • 1 egg beaten with a teaspoon of water
  • Vegetable oil for frying
  • Powdered sugar for dusting


  1. Melt butter in a medium non-stick sauce pan then remove from the heat and bring to your counter.
  2. Peel and core each apple one at a time and dice into small to medium dice. As you dice, add to the butter and sprinkle in some lemon juice and stir. Repeat for the other three apples until all the lemon juice is in.
  3. Add water, flour, sugar, cinnamon and cranberries and return to the stove and cook about five minutes over medium to medium high. The apples should be just getting soft but still a little crunchy. Cool mixture by placing in the refrigerator. This step can be done well in advance of filling the eggrolls.
  4. Keep the pile of eggroll wrappers covered while you fill and roll.
  5. Place one wrapper on your counter with one corner facing you.
  6. Divide the filling into eight and place one portion in the front third of the wrapper spreading it from left to right but not all the way to the end. Lift the corner near you and roll away tucking the tip into the filling.
  7. With a fingertip, rub egg mixture along exposed sides all the way to where the roll is folded over.
  8. Grab the left and right corners and fold in towards the center while rolling the entire egg roll away from you finally ending seam down. Repeat for each eggroll and place on a plate, covering with a towel as you roll.
  9. Heat oil in a deep pan (deep enough to cover submerged egg roll) to 350 degrees F (or you can use a deep fryer like this one.)
  10. With tongs or a spider, place half the eggrolls into the hot oil and cook for about three minutes turning occasionally, until golden brown. Remove to paper towels to drain. Repeat for last four after oil has returned to 350 degrees F.
  11. Dust with powdered sugar and serve.