Melt 2 tablespoon of vegan butter in a large non-stick pan over medium heat. In a medium bowl add diced apples and sprinkle with 3 tablespoons of sugar and ¾ teaspoons cinnamon.
Add apples to a pan and cook until softened, about 5 minutes. Sprinkle with a flour, lightly stir and cook for 1 more minute. Remove from the heat, stir in lemon juice and mix to combine.
Place egg roll wrapper on a working surface with one corner facing you. Lightly moisten the edges with water.
Place about ⅓ cup of apple filling in a center of a wrapper and tightly fold the bottom corner over the filling. Fold corners in from the sides and then roll the log up and seal top corner. The filling should be enough for 8 logs.
In a shallow bowl combine the remaining 1 tablespoon of brown sugar and ½ teaspoon of cinnamon. Set aside.
Melt the remaining 1 tablespoon of butter in a shallow skillet and over medium heat. Add apple pies and cook on each side turning frequently until golden brown, about 4 minutes per side. Remove from the skillet and dredge in a sugar-cinnamon mixture. Serve.
The recipe is adapted from the Eating Well magazine September 2016 issue.