Baked Apple Pie Rice Paper Rolls
Learn how to make baked apple pie rice paper rolls—a gluten-free dessert that’s crispy, healthy, and perfect for busy families. No complicated techniques required!
You know that moment when you’re craving something warm and comforting, but you want to keep things simple and gluten-free? Well, I had exactly that feeling last Thanksgiving, standing in my kitchen wondering how to reinvent dessert for my family. That’s when baked apple pie rice paper rolls came to life—and honestly, they’ve become my go-to when I need something that feels fancy but doesn’t require hours of prep work.
These rolls are a game-changer for gluten-free rice paper recipes because they skip the deep fryer and use your oven instead, meaning less mess and fewer cleanup battles. The crispy exterior gives way to a tender, spiced apple filling that tastes like fall in every single bite.
Whether you’re new to gluten-free baking or looking to add another crowd-pleaser to your recipe rotation, this how to make apple pie rice paper rolls guide walks you through each step with zero intimidation. You’ve totally got this.
Table of Contents
About This Baked Apple Pie Rice Paper Rolls
This baked apple pie rice paper rolls recipe combines the comfort of traditional apple pie with the modern simplicity of rice paper—creating something that feels both nostalgic and fresh. Whether you’re hosting a family gathering or treating yourself to a quiet dessert moment, these rolls deliver crispy, fruity perfection without the gluten-free stress.
Happy baking, friend. You’re going to love these.
Baked Apple Pie Rice Paper Rolls
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Knife
- Peeler
- Pastry brush
Ingredients
Apple Pie Filling
- 4-6 medium Apples (Granny Smith or Honeycrisp) firm varieties work best
- ⅓ cup Brown Sugar
- 1 teaspoon Ground Cinnamon
For Assembly & Baking
- ½ package Rice Paper Sheets standard package
- 2 tablespoons Cooking Oil (olive or neutral) for brushing
Instructions
- Heat your oven to 450°F and line a baking sheet with parchment paper or give it a light oil coating. While that’s warming up, peel and slice your apples into thin, bite-sized pieces—you want them tender enough to soften quickly during baking without being so thin they disappear.
- Toss your apple slices with the brown sugar and cinnamon in a bowl, stirring gently so every piece gets coated with that warm spice mixture. The apples will start releasing their juices, which is perfect—that’s your filling liquid doing all the flavoring work for you.
- Fill a large mixing bowl about 1/4 full with room-temperature water. Dip each rice paper sheet into the water for just 3–5 seconds—aiming for a texture that’s soft enough to fold without cracking, but still with a tiny bit of stiffness to it. A damp paper towel works beautifully if you prefer more control—just run it lightly across each sheet until it’s pliable.
- Lay a softened rice paper flat on your counter and spoon 1 to 2 tablespoons of the apple mixture into the center. Fold the bottom edge up and over the filling first, then tuck in both sides snugly, and finally fold the top down last—kind of like wrapping a little present. Press gently as you fold to make sure everything stays tucked and sealed.
- Arrange your rolls seam-side down on your prepared baking sheet, giving them a little breathing room so they crisp up evenly. Brush both the top and bottom of each roll lightly with cooking oil—this is what gives them that gorgeous golden, crispy exterior.
- Slide your pan into the oven and bake for 25 to 30 minutes, turning the rolls over halfway through so they brown evenly on both sides. You’ll know they’re done when they’re light golden brown and the paper is crispy to the touch.
- Remove from oven and let cool on the pan for about 5 minutes so they firm up completely before serving.
Notes
Ingredients For Baked Apple Pie Rice Paper Rolls
| Ingredient | Amount |
|---|---|
| Apples (firm, like Granny Smith or Honeycrisp) | 4–6 medium |
| Brown sugar | 1/3 cup |
| Ground cinnamon | 1 teaspoon |
| Rice paper sheets | 1/2 of a standard package |
| Cooking oil (olive or neutral) | 2 tablespoons |
Instructions For Baked Apple Pie Rice Paper Rolls
Step 1: Get Your Oven Ready and Prep the Apples
Heat your oven to 450°F and line a baking sheet with parchment paper or give it a light oil coating. While that’s warming up, peel and slice your apples into thin, bite-sized pieces—you want them tender enough to soften quickly during baking without being so thin they disappear.
Step 2: Create Your Spiced Apple Filling
Toss your apple slices with the brown sugar and cinnamon in a bowl, stirring gently so every piece gets coated with that warm spice mixture. The apples will start releasing their juices, which is perfect—that’s your filling liquid doing all the flavoring work for you.
Step 3: Soften Your Rice Paper (The Crucial Part)
Fill a large mixing bowl about 1/4 full with room-temperature water. Here’s the game-changer: dip each rice paper sheet into the water for just 3–5 seconds—and I mean just a few seconds. You’re aiming for a texture that’s soft enough to fold without cracking, but still with a tiny bit of stiffness to it.
This is where the magic happens. Too much soaking time and your rice paper becomes a mushy disaster; too little and it’ll tear when you try to wrap it. A damp paper towel works beautifully if you prefer more control—just run it lightly across each sheet until it’s pliable.
Step 4: Roll Like You Mean It
Lay a softened rice paper flat on your counter and spoon 1 to 2 tablespoons of the apple mixture into the center. Fold the bottom edge up and over the filling first, then tuck in both sides snugly, and finally fold the top down last—kind of like wrapping a little present.
Press gently as you fold to make sure everything stays tucked and sealed. If you spot a small hole, don’t panic—just patch it with a tiny scrap of rice paper and a damp finger to seal it.
Step 5: Prepare for Baking
Arrange your rolls seam-side down on your prepared baking sheet, giving them a little breathing room so they crisp up evenly. Brush both the top and bottom of each roll lightly with cooking oil—this is what gives them that gorgeous golden, crispy exterior.
Step 6: Bake Until Golden and Crispy
Slide your pan into the oven and bake for 25 to 30 minutes, turning the rolls over halfway through so they brown evenly on both sides. You’ll know they’re done when they’re light golden brown and the paper is crispy to the touch. The kitchen will smell absolutely incredible at this point.
Substitutions For Rice Paper Rolls Healthy Recipes
Using Different Apples?
Swap your apple variety based on what you love—Granny Smith for tartness, Honeycrisp for sweetness, or a mix of both for balance. Firmer varieties hold up better during baking, so avoid the softer ones like Red Delicious unless you don’t mind a mushier filling.
Brown Sugar Swap
Can’t find brown sugar or prefer something else? Use coconut sugar or regular white sugar with a splash of molasses stirred in for that same caramel-like flavor. Maple syrup works too, though you might need to reduce the apples’ juice slightly so your filling doesn’t get too runny.
Cinnamon Alternatives
If cinnamon’s not your thing, try a blend of nutmeg and allspice, or swap in pumpkin pie spice for something more complex. Even cardamom brings a lovely floral note if you’re feeling adventurous.
Oil Choices
Coconut oil, avocado oil, or even ghee all work beautifully here and add subtle flavor undertones. Pick whatever aligns with your cooking preferences or dietary needs.
For more inspiration on simple gluten-free desserts, check out our complete gluten-free cookie collection and easy dairy-free dessert ideas to keep your recipe rotation fresh and exciting.
If you’re looking to round out your meal, our homemade miso soup recipe makes a wonderful savory starter, or explore our healthy sesame chicken for a delicious dinner that balances perfectly with this sweet treat.
Troubleshooting Your Baked Apple Pie Rice Paper Rolls
My Rice Paper Tore While Wrapping
Don’t stress—this happens to everyone! Grab a small piece of damp rice paper and press it over the tear to seal it, or simply fold that roll a bit tighter so the edges overlap. A little transparency won’t hurt the baking process.
The Rolls Came Out Too Soft, Not Crispy
Your oven temperature might be running low, or you didn’t turn them halfway through. Next time, bump the oven to 475°F and flip them at the 12–15 minute mark to ensure both sides crisp up evenly.
My Filling Leaked Onto the Pan
This usually means the rice paper was either too wet or had a hole before baking. Make sure you’re dipping for only a few seconds and always patch any visible tears before rolling. A wet paper towel for softening gives you better control than full submersion.
Rolls Are Golden But Still Chewy Inside
They need a couple more minutes—bake them for the full 30 minutes and don’t skip the flip. Once they’re done, let them cool on the pan for about 5 minutes so they firm up completely.
Storage and Make-Ahead Tips
Storing Baked Rolls
Keep your cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 4 days if you want them to last a bit longer. They’ll stay crispy thanks to the parchment paper separating each layer, which prevents moisture from building up.
Freezing for Later
You can absolutely freeze these beauties raw, right before baking. Arrange unbaked rolls on a freezer-safe tray, freeze for 2 hours until solid, then transfer to a freezer bag. Bake straight from frozen, adding just 5 extra minutes to your baking time.
Meal Prep Strategy
Prep your apple filling and soften your rice papers the day before, then store them separately in the fridge. Rolling and baking fresh the next day takes about 15 minutes, making this perfect for a quick weeknight dessert or weekend breakfast surprise.
Serving Suggestions and Pairings
Warm from the Oven
Serve your gluten-free rice paper recipes while they’re still warm and crispy, perhaps with a drizzle of honey or a dusting of powdered sugar if you’re feeling extra. A scoop of vanilla ice cream or dairy-free coconut cream melts beautifully against the warm apple filling.
Tea or Coffee Pairing
These rolls are perfect alongside a warm cup of chai tea, cinnamon-spiced coffee, or even a cozy herbal blend. The crispy-chewy texture pairs beautifully with any warm beverage, especially during cooler months.
Brunch Centerpiece
Arrange them on a platter for holiday gatherings or brunch with family—they look fancy enough to impress but casual enough to feel approachable. Add fresh berries or a small bowl of caramel sauce for dipping, and you’ve got a dessert that steals the show.
Variations and Dietary Tweaks
Kid-Friendly Version
If your little ones are picky about texture, use applesauce instead of chunky apples—just reduce the brown sugar by half since applesauce is already sweetened. They’ll love the nostalgic apple pie flavor without the chunks.
Dairy-Free and Vegan
This Baked Apple Pie Rice Paper Rolls is already naturally dairy-free and vegan, so no changes needed! Serve alongside your favorite plant-based ice cream or coconut whipped cream for an extra-special treat.
Lower-Sugar Option
Swap the brown sugar for monk fruit or stevia, or use less sugar altogether and let the natural apple sweetness shine through. You might add a touch of vanilla extract to boost the flavor without adding sweetness.
Spiced Up Version
Man, oh man, if you’re a warming-spice enthusiast, try adding a pinch of nutmeg, allspice, and fresh ginger to your filling. The deeper spice profile tastes like autumn and pairs beautifully with cranberry sauce for dipping.
FAQs About Baked Apple Pie Rice Paper Rolls
Can I make these without an oven and use a skillet instead?
You can pan-fry them in a shallow skillet with oil over medium heat, but you won’t get quite the same crispy exterior. Baking gives you more even crispiness with way less babysitting and oil splatter.
How do I know if my rice paper is soaked enough?
It should feel soft and pliable without being sticky or falling apart. If you can fold it without cracks appearing, you’re in the sweet spot—a little stiffness is actually your friend here.
What’s the best way to prevent the sugar from leaking and burning on the pan?
Make sure your rice paper is completely sealed with no holes, and brush both sides generously with oil. The oil creates a protective barrier that keeps the filling where it belongs.
Can I prep these the morning of and bake them later?
Absolutely! Just wrap your unbaked rolls loosely in plastic wrap and refrigerate them until you’re ready to bake. Bake straight from the fridge, adding about 3–5 extra minutes to your baking time.
Why is rice paper such a good gluten-free option for this recipe?
Rice paper is naturally gluten-free, crispy when baked, and takes on flavors beautifully without overpowering your filling. It’s also way lighter than traditional pastry crusts, making this feel indulgent without being heavy.
Best way to reheat these without losing the crispiness?
Pop them into a 350°F oven for 5 minutes to warm through and re-crisp the exterior. Your microwave will make them chewy, so skip that method if you want to preserve that satisfying crunch.
Final Tips for Success
Well, here’s the thing about mastering how to make apple pie rice paper rolls—it’s really all about respecting that rice paper and not overthinking it. The most common mistake I see is over-soaking, so if you remember nothing else, remember: a quick dip and a light touch are all you need.
You know what makes this Baked Apple Pie Rice Paper Rolls truly special? It’s naturally gluten-free, packed with fruit, and fussy enough to feel impressive but simple enough for a beginner to nail on the first try. That’s the sweet spot we’re always aiming for here at GrainlessLife.
