Baked Apple Pie Rice Paper Rolls

I first tried Baked Apple Pie Rice Paper Rolls when I wanted a portable, fuss-free dessert that still tasted like warm apple pie. These little rolls give you crisp, golden rice paper with a soft, spiced apple filling — all without turning on the oven for long. I make them often as an easy dessert or snack when apples are in season.

Why Make This Recipe

• Crunchy, caramelized exterior meets tender, cinnamon-scented apples for great contrast in every bite.
• Naturally gluten-free and easily made vegan, so it works for many diets.
• Quick prep and short bake time: great for weeknight desserts or last-minute guests.
• Portable and mess-free — perfect for potlucks, picnics, or lunchbox treats.
• Personal note: I love how the rice paper crisps up like pastry but uses far less fat than traditional pie crust.

Recipe Overview

• Prep time: 20 minutes.
• Cook time: 12–16 minutes (baking) + 5 minutes stovetop for filling.
• Total time: about 35 minutes.
• Servings: 8–10 rolls (using 8–9" rice paper sheets).
• Difficulty: Easy.
• Method: Sauté apples with sugar and spices, assemble in soaked rice paper sheets, brush with melted butter or oil, then bake until golden and crisp.
• Related recipe I like for apple-themed baking: apple-cinnamon sweet gluten-free bread.

My Experience Making This Recipe

I tested this recipe several times, varying apple types and baking temperatures to get the best crisp on the rice paper without drying the filling. I discovered that finishing at a high temperature for a short time gives the best golden color while keeping the apple mixture moist. Flipping halfway through baking fixed uneven browning in earlier trials.

How to Make Baked Apple Pie Rice Paper Rolls

Start by making a quick apple pie filling: cook 3 medium peeled and diced apples with 2 tbsp unsalted butter (or vegan butter), 3 tbsp brown sugar, 1 tsp ground cinnamon, 1 tbsp lemon juice, 1 tbsp cornstarch (dissolved in 1 tbsp water), and a pinch of salt over medium heat for 4–5 minutes until softened and slightly jammy. Soak each 8–9" rice paper in warm water for 10–15 seconds until pliable, then lay flat and spoon 2–3 tbsp of filling near one edge. Fold sides in and roll tightly like a spring roll. Place rolls seam-side down on a parchment-lined baking sheet, brush with 2–3 tbsp melted butter or neutral oil, and bake at 375°F (190°C) for 12–16 minutes, flipping once, until golden and crisp.

Expert Tips for Success

• Use apples that hold texture when cooked, like Honeycrisp, Fuji, or Braeburn, for best bite and flavor.
• Dissolve the cornstarch in cold water before adding to the filling to avoid lumps and ensure a glossy, thickened filling.
• Don’t over-soak rice paper: 10–15 seconds in warm water is enough — it continues to soften while you fill. Over-soaking makes tearing more likely.
• Brush with melted butter or neutral oil (grapeseed, avocado) rather than heavy oil to promote even browning and crispness.
• Bake on a preheated sheet at 375°F (190°C) and flip once halfway to get uniform color without burning.

How to Serve Baked Apple Pie Rice Paper Rolls

• Serve warm with a drizzle of salted caramel or a scoop of vanilla ice cream for a decadent finish.
• Dust with powdered sugar and pair with a cup of black tea or espresso for an afternoon treat.
• Pack cold for picnics or lunches; they hold up well and stay crispish if wrapped in parchment.
• Plate several on a slate or wooden board and garnish with thin apple slices and a sprig of mint for parties.

Storage and Reheating Guide

• Store cooled rolls in an airtight container at room temperature for up to 24 hours; refrigeration makes them lose crispness.
• For longer storage, freeze unbaked assembled rolls on a tray until solid, then transfer to a freezer bag for up to 1 month. Bake from frozen at 375°F (190°C) for 18–22 minutes, flipping once.
• Reheat baked rolls in a 350°F (175°C) oven for 6–8 minutes or in an air fryer at 320°F (160°C) for 3–5 minutes to refresh crispness. Avoid microwaving, which soggifies the rice paper.

Recipe Variations

• Vegan: Use vegan butter or neutral oil instead of dairy butter, and serve with coconut-based ice cream.
• Nutty crunch: Add 2 tbsp chopped walnuts or pecans to the apple filling for texture.
• Caramel apple: Stir 1–2 tbsp caramel sauce into the filling and dip finished rolls in extra caramel before serving.
• Spiced pear: Substitute pears for apples and add 1/4 tsp ground ginger or cardamom for a fall twist.

Nutritional Highlights

• Apples provide fiber and vitamin C, while the rolls are relatively low in flour-based carbs thanks to rice paper.
• Use less sugar or a sugar substitute if reducing added sugars; consider using fruit-forward apples for natural sweetness.
• Allergen note: This recipe is naturally gluten-free; replace butter with a plant-based alternative for dairy-free/vegan needs.
• Portion guidance: One roll (about 70–90 kcal depending on butter/sugar) makes a moderate dessert portion; serve two for a heartier treat.

Troubleshooting Common Issues

• Rice paper tears while filling: The sheet was likely over-soaked or too cold. Keep warm water around 25–30°C (77–86°F) and work quickly, letting the sheet rest for just 10–15 seconds.
• Filling leaks during baking: Filling was too wet. Cook apples slightly longer to evaporate excess liquid or add an extra 1 tsp cornstarch to thicken.
• Rolls are soft after baking: Oven temp may be too low or baking sheet overloaded. Increase oven to 375°F (190°C), leave space between rolls, and bake a few extra minutes.

Frequently Asked Questions

Q1: Can I use store-bought pie filling instead of making my own?
A1: Yes — use 1 to 1½ cups of well-drained pie filling and cook it briefly with 1 tsp cornstarch to tighten the texture. Homemade gives better control over sweetness and spice, though.

Q2: How do I prevent the rice paper from sticking to the work surface?
A2: Place a piece of parchment or a nonstick silicone mat under the rice paper once softened, or work on a slightly damp but not wet cloth. This provides grip without sticking.

Q3: Can I fry these instead of baking?
A3: You can shallow- or deep-fry them for a crispier, richer result. Fry at 350°F (175°C) for 1–2 minutes per side until golden, but expect higher fat content and a different texture than baked rolls.

Q4: Will these hold up if made ahead for a party?
A4: Assemble and freeze unbaked rolls, then bake from frozen 20–25 minutes before serving. If baked ahead, re-crisp in a 350°F (175°C) oven for 6–8 minutes right before serving.

Conclusion

For more versions and inspiration, check these related recipes: Baked Apple Pie Rice Paper Rolls | Gluten Free | Vegan | Apple Pie …, Apple Pie Rice Paper Dumplings – Justine Cooks Vegan, Rice Paper Apple Pie – The Modern Nonna, Baked Apple Pie Rice Paper Rolls, and Caramel Apple Rice Paper Rolls – Unbound Wellness. These will give you variations, plating ideas, and step-by-step photos to complement this guide. Enjoy making these crisp, portable apple pies — they’ve become a favorite quick dessert in my kitchen.

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