Directions

1. Open the canned apple pie filling and coarsely chop the apple slices so into at least quarters so they fit into the wrappers more evenly.
2. In a small bowl, whisk together egg whites with 1 tablespoons of water.
3. Place an egg roll wrapper on a clean work surface and baste the edges with the egg white mixture.
4. Spread approximately 1 tablespoon of brie in the center of the egg roll wrapper. Spoon in 1/3 cup of the apple pie filling.
5. Fold one corner of the egg roll wrapper over the apple pie filling, Fold in the other two corners on either side (like an envelope) and then continue to roll. Roll should be fairly tight, but with a little room for expansion.
6. Repeat with the remaining wrappers. If the wrapper does not stick, add more egg wash to secure.
7. Place egg rolls in a container separated by parchment paper or wax paper. Freeze for a minimum of 1 hour or up 20 weeks. Since they are not tightly wrapped, they are more prone to developing freezer burn. See instructions for freezing for longer periods of time.
8. In a medium bowl, combine the sugar and apple pie spice. Set aside.
9. When ready to fry, fill a large Dutch oven or heavy bottom saucepan with about 2-3 inches of neutral oil. Heat to between 325°F and 345°F using a deep frying thermometer.
10. When oil is hot, gently lower 2-3 egg rolls (depending on the size of the pot) into the hot oil. Fry for 3-4 minutes, turning once, or until just golden brown.
11. Remove to a rimmed baking sheet with a wire rack suspended over it to drain. After 1 minute of draining, toss in the sugar and apple pie spice mixture. And set on a plate.
12. Repeat with the remaining egg rolls.
13. For serving, drizzle with caramel sauce and serve with a generous scoop of vanilla ice cream.