Imagine biting into a hot apple pie, but instead of a heavy, soggy crust, you get a shattering, crispy crunch.
Table of Contents
That is exactly what these Apple Pie Rice Paper Rolls deliver.
They are a genius dessert hack that marries the gooey, spiced filling of an American pie with the crispy texture of an Asian spring roll. And the best part? They are naturally gluten-free and vegan.
A Little Story About This Dish
I first made these out of desperation. I had a bag of dying apples and zero gluten-free flour in the pantry.
I saw a package of rice paper sheets I usually save for summer rolls. I thought, “Why not baked?”
I tossed the apples in cinnamon sugar, wrapped them up, and threw them in a hot oven. The result was magic. The rice paper blistered and bubbled, creating a shell that tasted like a sugar-coated pastry. These Apple Pie Rice Paper Rolls have since become my family’s favorite “movie night” snack.
Get Ready to Cook!
What to Expect:
These are not soft like summer rolls. We bake them at high heat so the rice paper dehydrates and turns incredibly crispy. The inside becomes molten apple sauce.
Before You Begin:
The rice paper is delicate. You must treat it gently. If you over-soak the paper, it will tear, and the sugar will leak out and burn on the pan. You want the paper pliable, but slightly stiff.
The Heart of the Dish: Ingredients You’ll Need
The beauty of this recipe is its simplicity. You likely have most of this in your kitchen right now.
| Quantity | Ingredient | Note |
| 4-6 | Apples | Granny Smith or Honeycrisp |
| 1/3 Cup | Brown Sugar | Packed |
| 1 Tsp | Cinnamon | Add nutmeg if desired |
| 8-10 sheets | Rice Paper | Round sheets |
| 2 Tbsp | Cooking Oil | Neutral oil (Canola/Avocado) |
Let’s Get Cooking! Step-by-Step Guide
Follow these instructions closely to prevent leaks and ensure maximum crunch for your Apple Pie Rice Paper Rolls.
Phase 1: The Filling
1. Preheat and Prep
Preheat your oven to 450°F (230°C). This high heat is crucial for blistering the skin. Line a baking sheet with parchment paper (essential for catching leaks) or grease a pan heavily.
2. Spice the Apples
Peel your apples. Slice them into small, even pieces. Place them in a bowl and toss with the brown sugar and cinnamon until every slice is coated in that syrupy goodness.
Phase 2: The Wrap
3. The “Dip and Go.”
Fill a large shallow bowl with cool water. Take one sheet of rice paper. Dip it in the water for just 2–3 seconds.
Expert Rule: Do not let it get soft in the water! Take it out while it is still stiff. It will soften on the counter as you work.
4. Fill and Fold
Place the damp paper on a smooth counter. Place 1–2 tablespoons of the apple mixture in the center. Fold the bottom edge up over the apples. Fold the sides in tight. Roll it up like a burrito.
Pro Tip: Double wrap! If you are worried about tearing, wrap the roll in a second sheet of rice paper for extra insurance.
Phase 3: Bake
5. Oil Up
Place the rolls seam-side down on your prepared pan. Brush them generously with cooking oil on all sides. The oil helps them fry in the oven rather than just dry out.
6. Bake and Flip
Bake for 25–30 minutes. You need to turn them a few times during baking to ensure they brown evenly. Watch for the skin to bubble and turn golden.
Mastering the Dish: Pointers for Perfection & How to Store
The Soggy Paper Trap
The biggest mistake people make is soaking the rice paper too long. If it feels like a wet paper towel, it’s too late. It should feel like thin plastic when you pull it out of the water.
Preventing Leaks
If there is a hole in your wrapper, the sugar syrup will escape and burn black on the pan. To avoid this, use the “double wrap” method: make the roll, dip a second sheet of rice paper, and wrap the first roll inside it.
Storage
These Apple Pie Rice Paper Rolls are best eaten immediately. The rice paper loses its crunch after a few hours.
Reheating
If you have leftovers, do not microwave them (they will get rubbery). Reheat them in an air fryer or toaster oven for 5 minutes to crisp the shell back up.
Crispy Apple Pie Rice Paper Rolls (Gluten Free & Easy)
- Total Time: 45
- Yield: 8 1x
- Diet: Vegan
Description
These Apple Pie Rice Paper Rolls are the perfect gluten-free dessert hack. Spiced apples are wrapped in rice paper and baked until the skin bubbles and turns shatteringly crisp.
Ingredients
4–6 medium apples (Granny Smith or Honeycrisp)
1/3 cup brown sugar, packed
1 tsp ground cinnamon
8–12 sheets rice paper (depending on size and double wrapping)
2 tbsp cooking oil (vegetable, canola, or avocado)
Instructions
1. Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. Peel, core, and slice the apples into small pieces. In a bowl, mix the apples with the brown sugar and cinnamon until fully coated.
3. Fill a wide shallow bowl with cool water. Dip one sheet of rice paper into the water for just 2-3 seconds. Do not over-soak; it should still be slightly stiff.
4. Place the paper on a flat surface. Spoon 1-2 tablespoons of apple mixture into the center.
5. Fold the bottom edge up, then fold the sides in, and roll tightly like a burrito. (See notes on double wrapping).
6. Repeat until all apple mixture is used.
7. Place the rolls seam-side down on the prepared pan. Brush all sides generously with cooking oil.
8. Bake for 25–30 minutes, turning the rolls a few times during baking to ensure even browning. The skin should be blistered and crispy.
Notes
**Double Wrapping:** To prevent leaks, I highly recommend using two sheets of rice paper per roll. Wrap the first roll, then wrap that entire package in a second damp sheet.
**The Water Dip:** Do not use hot water and do not soak the paper until it is soft. Dip it quickly and let it soften on the counter while you work.
**Air Fryer Instructions:** Brush with oil and air fry at 400°F for 10-12 minutes, flipping halfway.
**Texture:** Best eaten immediately while hot and crispy.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 roll
- Calories: 160
- Sugar: 18
- Sodium: 15
- Fat: 3
- Saturated Fat: 0.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 1
- Cholesterol: 0
If you want fresh flavors in your gluten-free kitchen, give these recipes a try:
- Gluten Free Mini Apple Muffins (Easy & Dairy-Free!)
- Maple Air Fryer Apples: The Best, Joyful Classic
- The Best Gluten Free Apple Crisp with Oats (Easy Recipe!)
Your Burning Questions Answered!
Can I cook apple pie rice paper rolls in an air fryer?
Yes! This is actually my preferred method. Spray them with oil and air fry at 400°F (200°C) for 10–12 minutes, flipping halfway. They get even crispier than in the oven.
What apples are best for this?
You want apples that hold their shape. Granny Smith adds a nice tartness to balance the sugar, but Honeycrisp or Gala work well if you prefer a sweeter dessert.
Why is my rice paper chewy?
If the oven wasn’t hot enough, or if you didn’t brush enough oil, the paper will dehydrate into a leather-like texture instead of blistering into a crisp shell. Don’t be shy with the oil!
Dig In & Enjoy!
There is something so satisfying about the sound these Apple Pie Rice Paper Rolls make when you bite into them. Snap!
They are lighter than pie, crispier than a turnover, and undeniably delicious. Grab a napkin—the filling is hot!
Check out my Pinterest page and follow along for all my recent updates.