Kid Approved & Diabetic Friendly

Baked Apple Pie Egg Rolls

I saw this recipe for Baked Apple Pie Egg Rolls and just couldn’t wait to make them myself! The recipe just sounded so unique and different. Plus I had never used egg roll wrappers before, so I was excited to use them for the first time.


They turned out SO yummy and were a great little treat for all. C renamed them “jelly rolls”. Once baked, the apples become so soft and the filling all melds together into a creamy, decadent, mixture. I think his new name was quite accurate! It’s a fun twist on apple pie, and one that is easier to accurately calculate carbs on versus slicing into a big pie. I was hoping to send one in C’s lunch on Monday, but they didn’t make it to Monday. A testament to just how much we liked them!


In the original recipe, she serves these with a sweetened whipped cream, which looked absolutely delicious, but to keep carb totals down I skipped it.

Try these for yourself! Trust me, your kids will LOVE them!

Baked Apple Pie Egg Rolls

Yield: 14 rolls

Baked Apple Pie Egg Rolls

Recipe source:


  • 2 apples 1 granny smith and 1 gala (about 2 heaping cups worth)
  • 1 large lemon juiced
  • 2 Tablespoons + 2 teaspoons Truvia Baking Blend OR 1/3 cup sugar
  • 1/4 cup flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon all spice
  • 1/8 teaspoon salt
  • 14 egg roll wrappers
  • 1 egg lightly beaten


  1. Preheat oven to 375 degrees F
  2. Peel and chop up apples. Add to a medium bowl. Add remaining filling ingredients to bowl and stir together until well combined. Allow mixture to sit for about 10 minutes.
  3. Lay 1 egg roll wrapper onto a clean surface and brush edge with a 1 inch perimeter of egg wash.
  4. Spread 1-2 tablespoons of the filling across one side of the prepared egg roll wrapper. You do not want to over stuff these.
  5. Fold the sides over and brush with egg wash. Carefully roll filling tightly in the wrapper and press gently to seal.
  6. Place onto a baking sheet lined with parchment and coat with a thin layer of cooking spray. Repeat until all the filling and wrappers have been used.
  7. Bake egg rolls for 15 to 20 minutes or until golden brown and crisp. During the last 5 minutes of cook time, pull out and brush with a little melted butter and sprinkle cinnamon and sugar (I mixed some cinnamon with a little Truvia) on top. Put back in oven for remaining 5 minutes.


Makes 14 rolls. Each serving (1 roll) has approximately 20.2g of carbs and 0.4g of dietary fiber. Total NET CARBS= 19.8g.

108.4 Calories; 0.4g Total Fat; 3.8g Protein; 20.2g Carbohydrate; 0.4g Dietary Fiber; 13.2mg Cholesterol; 205.8mg Sodium.

Related posts:

Share and Enjoy

  • Facebook
  • Twitter
  • Pinterest
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS


  1. These were delicious! Thanks for posting!

  2. I just made this! They are delicious! Thank you for posting… :-)

  3. My husband says “These are great!” Thank you for the recipe :)

Leave a Comment: