Melt 2 tablespoons of vegan butter in a non-stick pan over medium heat. Add diced Granny Smith apples, 3 tablespoons of brown sugar, and ¾ teaspoon of cinnamon. Cook for around 5 minutes until the apples are softened. Stir in 1 tablespoon of all-purpose flour and cook for an additional minute, then remove from heat and mix in 2 teaspoons of lemon juice.

Lay one egg roll wrapper on a flat surface with a corner facing you. Moisten the edges with water. Place approximately ⅓ cup of apple filling in the center, fold the bottom corner over the filling, tuck it gently, fold in the sides, and roll tightly.

Mix the remaining 1 tablespoon of brown sugar with ½ teaspoon of cinnamon. Heat the last tablespoon of vegan butter in a skillet over medium heat. Place each assembled egg roll in the skillet and fry for about 4 minutes per side until golden brown.

Once golden, remove the egg rolls and dredge them in the sugar-cinnamon mixture for an extra sweet finish.

Let the egg rolls cool slightly before serving warm, ideally alongside vegan vanilla ice cream.