Heat a pot of vegetable oil to cook the egg rolls in. You want the oil at 350 degrees.
In a bowl, combine the apples, 3 Tbsp sugar, 1 Tbsp brown sugar, flour, ¼ tsp cinnamon, and lemon juice.
Place 2 Tbsp of the filling in the center of each wonton wrapper. Fold 1 corner to the center tucking in the filling followed by 2 sides. Use a dab of water to wipe around the edges of the last corner and roll up. Make sure the wrapper is well secured so none of the filling will leak out.
In another bowl, mix together the ingredients for the cinnamon sugar. Set aside.
Fry egg rolls in oil for 4-5 minutes until brown and crisp.
Place on a plate lined with paper towels to drain for a minute. Then roll in the cinnamon sugar mixture.
Top with caramel apple dip and serve with ice cream. Serves 6.
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