I love turning classic desserts into something a little unexpected, and these baked apple pie rice paper rolls are exactly that. They combine the cozy flavors of apple pie with a light, crispy wrapper, creating a dessert that feels both comforting and refreshingly different.
Why You’ll Love This Recipe
I enjoy how this recipe gives me all the warm, spiced apple pie flavor without the heaviness of traditional pastry. The rice paper becomes perfectly crisp in the oven, while the filling stays soft and fragrant. I also like how simple the ingredients are and how quickly everything comes together. It’s a great option when I want something sweet but not overly rich.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 medium apples, peeled and finely diced
2 tablespoons granulated sugar
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 teaspoon cornstarch
6 rice paper sheets
1 tablespoon melted butter or coconut oil (for brushing)
1 tablespoon water (for sealing if needed)
Directions
I start by preparing the filling. In a small pan over medium heat, I combine the diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, vanilla extract, and lemon juice. I let this cook for about 5–7 minutes until the apples soften.
Next, I stir in the cornstarch and cook for another minute until the mixture thickens slightly. Then I remove it from the heat and let it cool.
While the filling cools, I preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
I dip one rice paper sheet into warm water for a few seconds until it softens, then place it on a clean surface. I add a spoonful of the apple filling in the center and fold the sides in, then roll it up like a spring roll.
I place each roll seam-side down on the tray and brush lightly with melted butter or coconut oil.
I bake them for 15–20 minutes, turning halfway through, until they become golden and crispy. I let them cool slightly before serving.
Servings and timing
I usually get about 6 rolls from this recipe, which serves 2–3 people. Preparation time takes around 15 minutes, and baking takes about 20 minutes, so everything is ready in roughly 35 minutes.
Variations
I sometimes add a handful of chopped nuts like walnuts or pecans for extra crunch. When I want a richer flavor, I mix in a few raisins or drizzle caramel inside before rolling. I also like experimenting with pears instead of apples for a slightly different sweetness.
storage/reheating
I store leftover rolls in an airtight container in the refrigerator for up to 2 days. When I want to reheat them, I place them in the oven at 160°C (320°F) for about 5–8 minutes to bring back the crisp texture. I avoid microwaving because it makes them soft.
FAQs
Can I use other fruits instead of apples?
I like using pears or even peaches when they are in season, and they work just as well with the spices.
Why are my rice paper rolls not crispy?
I make sure not to oversoak the rice paper and always bake them long enough, turning halfway through for even crisping.
Can I make these ahead of time?
I prefer baking them fresh, but I can prepare the filling ahead and assemble the rolls just before baking.
Do I need to fry them instead of baking?
I don’t need to fry them since baking gives a nice crisp texture with less oil, which I personally prefer.
Can I make this recipe sugar-free?
I sometimes replace the sugar with a natural sweetener like honey or maple syrup, adjusting the quantity to taste.
Conclusion
I find these baked apple pie rice paper rolls to be a fun and lighter twist on a classic dessert. They are simple, flavorful, and perfect when I want something homemade without too much effort.
A light and crispy twist on classic apple pie, these baked rice paper rolls are filled with warm spiced apples and baked until golden.
Ingredients
2 medium apples, peeled and finely diced
2 tablespoons granulated sugar
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 teaspoon cornstarch
6 rice paper sheets
1 tablespoon melted butter or coconut oil
1 tablespoon water (for sealing if needed)
Instructions
In a small pan over medium heat, combine diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, vanilla extract, and lemon juice. Cook for 5–7 minutes until apples soften.
Stir in cornstarch and cook for another minute until the mixture thickens. Remove from heat and let cool.
Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
Dip a rice paper sheet in warm water for a few seconds until softened, then place on a clean surface.
Add a spoonful of apple filling in the center, fold sides inward, and roll like a spring roll.
Place rolls seam-side down on the tray and brush lightly with melted butter or coconut oil.
Bake for 15–20 minutes, turning halfway through, until golden and crispy.
Let cool slightly before serving.
Notes
Avoid oversoaking rice paper to keep rolls crispy.
Turn rolls halfway during baking for even browning.
