In a small bowl, whisk together approximately 2 tablespoons of all-purpose flour and 2 tablespoons of water until smooth to create sealing paste.

Lay one egg roll wrapper flat on a clean surface. Spoon about 1/3 cup of apple pie filling onto the bottom third, leaving space at the edges.

Fold the bottom corner of the wrapper over the filling, moisten edges with the flour paste, fold in side corners, and roll tightly to seal.

Heat about 4 inches of vegetable or canola oil in a deep fryer or large Dutch oven to 350°F (175°C).

Combine 1/4 cup of granulated sugar with 1 teaspoon of ground cinnamon in a shallow bowl for coating.

Carefully lower the sealed egg rolls into the hot oil, frying for 3-4 minutes until golden brown. Turn occasionally.

Remove egg rolls from oil and drain on paper towels. Roll in the cinnamon sugar mixture to coat.

Transfer the coated egg rolls to a wire rack to cool slightly and serve warm with caramel sauce for dipping.