A quick and easy dessert favorite for fall! Warm sweet apple pie filling is enveloped inside a crispy shell and smothered in cinnamon sugar. Perfect for dunking in caramel sauce.
Whisk the water and flour together in a small bowl. Set aside.
Lay an egg roll wrapper on a clean work surface with a pointy end facing you. Place ⅓ cup of the apple pie filling at the bottom third of the wrapper.
Take the bottom corner and fold it up over the filling. Dip your finger into the flour mixture and run it along the exposed edges of the wrapper.
Tuck both edges of the wrapper over the filling. Continue to tightly roll until you make a little log and everything is sealed. Place on a plate while you continue rolling the rest of the egg rolls.
Heat a deep fryer or Dutch oven with 4 inches of oil to 350℉.
In a small, shallow bowl, stir together the sugar and cinnamon.
Very carefully place a couple of the egg rolls into the hot oil and fry until golden brown, about 3 to 4 minutes. Make sure to flip them often so they brown evenly.
Using tongs, take one of the egg rolls out and let any excess oil drip off. Immediately place it into the cinnamon sugar mixture and roll it around until coated.
Place the coated egg roll on a wire rack over a sheet tray to catch any excess cinnamon sugar.
Repeat with remaining egg rolls and serve warm with caramel sauce for dipping.