Apple Pie Protein Spring Rolls with Vanilla Protein Dip

Prep Time: 15 minutes
Cook Time: 8–10 minutes per batch
Total Time: 25–30 minutes
Servings: 4 (2 spring rolls per serving)

Scale

For the Filling:

For the Spring Rolls:

For the Vanilla Protein Dip:

1. Make the Filling

In a medium saucepan over medium heat, combine diced apples, lemon juice, maple syrup, cinnamon, salt, and water.

Cook 5–7 minutes, stirring occasionally, until apples are softened but still slightly firm.

Remove from heat and let cool for 1–2 minutes.

Stir in the protein powder until fully incorporated. Cool completely before rolling.

2. Assemble the Spring Rolls

Lay one wrapper on a flat surface in a diamond shape. Place ~2 tbsp of filling just below the center.

Fold the bottom corner over the filling, tuck the sides in, brush the top corner with beaten egg, and roll tightly to seal.

Repeat with remaining wrappers and filling. Keep unused wrappers under a damp paper towel.

3. Air-Fry

Preheat air fryer to 375°F (190°C).

Lightly spray the basket with oil. Arrange spring rolls in a single layer, not touching.

Spray tops lightly with oil. Air-fry 8–10 minutes, flipping halfway, until golden and crispy.

4. Make the Dip

In a small bowl, whisk together yogurt, protein powder, and cinnamon.

Add almond milk, 1 tsp at a time, until smooth and dippable. Sweeten with maple syrup if desired.

Soggy Rolls? Ensure filling is fully cooled and don’t overcrowd the air fryer.
Make Ahead: Assemble, freeze for 1 hour, then cook from frozen (add 2–4 min to air frying time).
Fruit Swaps: Cook down peaches, cherries, or pears first to prevent soggy wrappers.
Vegan Option: Use plant-based protein powder, agave nectar, and seal wrappers with cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) instead of egg.