Preparation Steps

• In a large skillet, melt the butter over medium heat. Add the diced apples, granulated sugar, cinnamon, nutmeg, and lemon juice.
• Cook, stirring occasionally, until the apples are tender and the mixture has thickened, about 8-10 minutes. Let the apple filling cool completely.
• Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon about 2 tablespoons of the cooled apple filling onto the center of the wrapper.
• Fold the bottom corner over the filling. Fold in the left and right corners. Roll up tightly to form an egg roll shape.
• Dip your finger in the beaten egg and moisten the top corner of the wrapper. This will help seal the egg roll. Press to seal.
• Repeat with the remaining wrappers and filling.
• In a deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).
• Carefully place 2-3 egg rolls in the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
• Remove the egg rolls from the oil with a slotted spoon and place them on a wire rack to drain. Repeat with the remaining egg rolls.
• Serve warm, with caramel sauce or whipped cream for dipping, if desired.