Preheat your oven to 425°F and line a baking sheet with parchment paper.

In a medium-sized bowl, combine the diced Granny Smith apples with brown sugar, cinnamon, and cornstarch. Mix until the apples are evenly coated. Let the filling sit for a couple of minutes so the flavors can meld.

Lay an egg roll wrapper on a clean work surface. Spread about 2 teaspoons of cream cheese in the center, then spoon roughly 2 tablespoons of the apple filling on top of the cream cheese.

Moisten the edges of the wrapper with a bit of water. Fold the bottom corner of the wrapper over the filling, roll once, then fold in the left and right sides toward the center. Continue rolling tightly to enclose the filling, sealing the top edge with more water if needed.

Repeat with remaining wrappers, ensuring each egg roll is tightly sealed to prevent leaks during baking.

Place the assembled egg rolls on the prepared baking sheet. Brush or spray each one lightly with oil to encourage browning.

Bake for 15–17 minutes, flipping the egg rolls halfway through, until they are golden and crisp.

Step 4: Finish with Cinnamon Sugar

In a shallow dish, mix the granulated sugar with the ground cinnamon. As soon as the egg rolls come out of the oven, roll them in the cinnamon sugar mixture so they absorb the sweet coating while warm.

Serve warm with a side of warmed caramel sauce for dipping or drizzling. These treats are best enjoyed fresh but can also be reheated in the oven for a few minutes if needed.