Apple Pie Egg Rolls

In a medium skillet over medium heat, melt the butter. Add the diced apples, brown sugar, granulated sugar, and cinnamon. Cook for 5–6 minutes, stirring occasionally, until the apples are soft and syrupy.
In a small bowl, mix cornstarch with water, then stir it into the apple mixture. Cook for 1 more minute until slightly thickened. Remove from heat and let the filling cool.
Place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2–3 tablespoons of the apple filling into the center.
Fold the bottom corner up over the filling, tuck in the sides, and roll tightly. Seal the edge with a little water to prevent it from opening while cooking.
Heat about 1 inch of vegetable oil in a deep skillet to 350°F (175°C). Fry the egg rolls in batches for 2–3 minutes per side, or until golden brown and crispy.
Drain on paper towels, then drizzle with caramel sauce and dust with powdered sugar before serving.

Air fryer method: Lightly spray the rolls with oil and air fry at 375°F (190°C) for 8–10 minutes, turning halfway through.
Extra indulgent: Add a few mini marshmallows or a spoonful of cream cheese to the filling for added richness.
Different fruit: Substitute apples with peaches, pears, or cherries for a fun flavor twist.
Spiced sugar coat: Toss the warm rolls in a mix of cinnamon and sugar right after frying for a churro-style coating.

Make sure the filling cools before wrapping to prevent the egg roll wrappers from tearing.
Keep unused wrappers covered with a damp cloth to keep them from drying out.
For a lighter option, brush the rolls with melted butter and bake at 400°F (200°C) for 12–15 minutes until golden brown.
Serve immediately while warm and crisp, and pair with vanilla ice cream or whipped cream for an extra-special treat.