Let’s roll up our sleeves and get cooking! Follow these steps to create your own batch of Apple Pie Egg Rolls:

1. In a medium saucepan over medium heat, combine the diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, vanilla extract, and lemon juice. Stir well to ensure the apples are coated evenly.
2. Cook the apple mixture for about 5-7 minutes, or until the apples are tender and the sugars have melted into a syrupy consistency.
3. In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Add this to the apple mixture and stir until the filling thickens, about 2 minutes. Remove from heat and let it cool slightly.
4. Lay out an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons of the apple mixture onto the center of the wrapper.
5. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly, sealing the top corner with a dab of water.
6. Repeat with the remaining wrappers and filling.
7. In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. Once the oil is hot, carefully place the egg rolls in the skillet, seam side down.
8. Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes per batch.
9. Remove the egg rolls from the oil and drain on paper towels. Dust with powdered sugar if desired.

One of my favorite memories in the kitchen is the sound of sizzling oil and the sight of golden brown treats emerging from it, reminiscent of the churros my family would make on special occasions.