Apple Pie Rice Paper Rolls

Last week I was scrolling through Pinterest, trying to figure out what to do with the pile of apples I’d bought and promptly forgotten about. Classic case of grocery store ambition meeting kitchen reality.

That’s when I stumbled across a recipe that stopped me in my tracks: apple pie made with rice paper. My first thought? No way. Rice paper is for spring rolls, not dessert. But with nothing else planned and apples on the verge of going bad, I figured—why not?

Turns out, it’s genius. These little rolls taste exactly like apple pie, but they’re ridiculously easy. No rolling out crust, no fancy techniques—just wrap spiced apples in rice paper and bake.

The best part? My neighbor popped in while they were in the oven and immediately asked, “Are you making apple pie?” She didn’t believe me when I said it was rice paper until I showed her the package.

Apple Pie Rice Paper Rolls

Ingredients

Method

1. Prep the oven – Heat to 450°F. Line a baking sheet with parchment or brush lightly with oil.
2. Make the filling – Peel and thinly slice apples. Toss with brown sugar and cinnamon.
3. Soften the rice paper – Fill a large bowl ¼ full with room‑temperature water. Dip one sheet at a time until just pliable (don’t let it get soggy).
4. Wrap them up – Place softened rice paper on the counter. Add 1–2 tablespoons of apple filling in the center. Fold bottom up, sides in, then top down—like a burrito.
5. Bake – Arrange seam‑side down on the baking sheet. Brush tops with oil. Bake 25–30 minutes, turning every 8–10 minutes until golden and crisp.
6. Cool and serve – Let rest for 5 minutes before eating (the filling will be very hot).