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Baked Apple Pie Rice Paper Rolls

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Baked Apple Pie Rice Paper Rolls

These 5 Ingredient Gluten Free & Vegan Baked Apple Pie Rice Paper Rolls Are an Easy Dessert that’s so Satisfying. Who Knew You Could Make Such a Delicious Dessert with Rice Paper and an Apple. The Best Part is, They Fill Your Home With the Smell of Fresh Baked Apple Pie and You Probably Already Have All the Ingredients.

Baked Apple Pie Rice Paper Rolls

How to Make Baked Apple Pie Rice Paper Rolls

To make these Delicious Baked Apple Pie Rice Paper Rolls, peel, then slice the apples. Mix with the apple slices with the brown sugar and cinnamon. Then fill a large mixing bowl 1/4 full with water. Place the rice paper into the water one sheet at a time. Soak just until it’s soft enough to work with.

Place the softened rice paper onto the counter and place 1- 2 Tbsp of apple mixture onto the center. Fold the bottom up first, then fold the sides in, fold the top down last. Repeat, until you have used up all of the apples. Place onto a pan brushed with oil. Brush both sides with oil. Then, bake for 20 – 25 minutes turning a few times throughout.

Baked Apple Pie Rice Paper Rolls

Baked Apple Pie Rice Paper Rolls

I have used rice paper for spring rolls before but this was my first time using them for a dessert. It won’t be my last though, they worked wonderfully. They are also very inexpensive. I always have apples and rice paper wrappers in my kitchen, so I can make these deliciously awesome treats anytime I need a sweet fix.

If you liked these Baked Apple Rice Paper Rolls then you may also like these Sausage and Sauerkraut Spring Rolls, Which are also made with Rice Paper.

Baked Apple Pie Rice Paper Rolls

Recipe Notes:

  • These Baked Apple Pie Rice Paper Rolls can be a little bit tricky to master. The trick is to not get the rice paper too wet or soggy. The paper should still have a little bit of stiffness to it.
  • You’ll need to turn them several times throughout baking.
  • You can double up the rice paper if needed. This especially helps if you’re going to deep fry or air fry them instead of baking them.
  • Be extra careful not to rip the rice paper. If there’s a hole the sugar will leak out and burn on the pan

Baked Apple Pie Rice Paper Rolls

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Baked Apple Pie Rice Paper Rolls

These 5 Ingredient Gluten Free & Vegan Baked Apple Pie Rice Paper Rolls Are an Easy Dessert that's so Satisfying.
4.07 from 29 votes
Print Pin Rate
Course: Dessert
Cuisine: Amreican
Keyword: Dessert, gluten free, Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Lyndsay

Ingredients

  • 4-6 Apples
  • 1/3 Cup Brown Sugar
  • 1 Tsp Cinnamon
  • Part of a Package of Rice Paper
  • 2 Tbsp Cooking Oil

Instructions

  • Pre heat your oven to 450 F.
  • Peel, then slice the apples. Mix with the apple slices with the brown sugar and cinnamon.
  • Fill a large mixing bowl 1/4 full with water. Place the rice paper into the water one sheet at a time. Soak just until it’s soft enough to work with.
  • Place the softened rice paper onto the counter and place 1- 2 Tbsp of apple mixture onto the center. Fold the bottom up first, then fold the sides in, fold the top down last.
  • Repeat, until you have used up all of the apples.
  • Place onto a parchment paper lined or well oiled pan, brush both sides with oil.
  • Bake for 25 – 30 minutes turning a few times throughout.

 

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Baked Apple Pie Rice Paper Rolls

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Baked Apple Pie Rice Paper Rolls

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Reader Interactions

Comments

  3. This is an awesome idea! I’ve been meaning to try using rice paper to wrap and bake something in. I’ve seen them used in a savory dish but I think I’m much more likely to try something sweet like this 🙂 Pinning!

    Reply

  7. Oh wow! These are so simple and look SO delicious!! This is actually something I had considered trying before, but I wasn’t sure if they’d get crispy or just soggy from the apple. Happy to see that the experimenting has been done for me 😉 definitely going to give these a try!!

    Reply

  8. Nice! I have some rice paper rolls to use up… Here is a pro tip (from someone who has literally rolled thousands of rice paper rolls…)
    Have your bowl of water ready, and a nice plastic cutting board. Dip your rice paper down into the water until it just begins to soften. Then quickly layout down on the cutting board.
    Repeat with another rice paper if you like, for as many as you think can fit on the board.
    Then, by that time your paper will be soft, put your filing in the middle and roll your roll up like normal. This way it will be much easier to work t with.

    Hope that helps you out a bit. 🙂

    Reply

    • Thanks for the rice paper ideal. I made these and next time ill do what you suggested. They do get crispy. Make sure you turn them , i would say 3 to 4 min. Do not over oil pan, i did on first try and got smoke. I oiled and then wiped the pan and was just fine.

      Reply

      • Jason,
        Your tip helped a lot! Thank you. Yesterday we must have gotten them to wet because they were kind of gummy. Tonight when we made them the wrapper was a lot crisper!

        Reply

  12. This is brilliant! i have never thought of using rice wrappers for dessert but it’s such a good idea. And truth be told, my least favourite part of apple pie is the pastry. I just love the filling – and this way it would totally shine!

    Reply

  18. Any advice on how to not get these to stick to the baking sheet? I oiled it quite generously and brushed the rolls too.

    Reply

    • I hade same problem. Someone suggested parchment paper. I dont think that will work.

      There are so many replys to search thur for hints, but most of the replys are comments on how or want to try or how good they look. Hold it. We all see how good they look people cook them then reply how it went. Thats what the replys are for. That would be helpful.

      Reply

  19. I set my oven at 425 because it runs hot. These burned in the first 10 minutes. Worked OK at 375 but took the full 30 minutes.

    Reply

  20. My rolls also fell apart when frying. I used gala apples and nuked them for a couple of minutes to soften them up then added the sugar and cinnamon. The hot apples melted the sugar and they were very wet. I started to fry them but when the rice wrapper melted, I put the rest in the oven to bake. They came out just fine. Lessons learned: 1) Use two rice wrappers. 2) Make sure the apples and sugar are not wet 3) Do not overstuff the wrappers. On a positive note, my house smells wonderful and anything apples and cinnamon are great a la mode.

    Reply

    • Perhaps someone else has had success layering, but when I attempted a baklava with layered rice paper, it was a true failure – it does not absorb and got hard and inedible.

      Reply

  24. Yum!! Made these for a friend’s party, only half of them made it out of our house. I used a silicon baking sheet instead of oiling but dud brush the rolls with a bit of melted butter and sprinkled additional brown sugar and cinnamon. I doubled the suggest and cinnamon mixture on the apples, then used the remaining juices from the bottom of the bowl, mixed with icing sugar, and made a glaze.. Next time I would add slivered almonds.

    Reply

  27. Actually had this idea when thinking of a gluten free dessert since I already had the ingredients, then I googled it and found your blog. Guess great minds think alike 😉 These are sure to be a hit!

    Reply

  28. Could these be air fried? I don’t use oil in my cooking Fabulous idea. Would like to try date sugar too instead of brown sugar? Thanks.

    Reply

  32. Jenn,
    We really enjoyed these! Thank you! I miss donuts and the very occasional McDonald’s apple pie. ….so this makes me happy.
    Have you ever tried these with cherries? My mom loves cherry pie.
    Also we found that rolling it tighter so the wrapping goes around twice helped them come out better than rolling loosely. And following Jason’s idea to just to get it wet and then pulled it out. It got softer as we put the apples in. Thanks so much!

    Reply

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