Peel, core, and dice the apples. Toss them in lemon juice to prevent browning.

In a medium saucepan, combine the apples with granulated sugar, brown sugar, cinnamon, nutmeg, salt, and butter. Cook over medium heat for 5–7 minutes until the apples are softened and fragrant.

Stir in the cornstarch mixed with water (cornstarch slurry) and cook until the mixture thickens, about 2–3 minutes. Remove from heat and let cool slightly.

Lay an egg roll wrapper on a clean surface. Place 2-3 tablespoons of the apple filling in the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the edge with a little water or egg wash.

In a deep fryer or large heavy skillet, heat oil to 350°F (175°C).

Fry the egg rolls in batches for 3–4 minutes, or until golden brown. Drain on paper towels.

Dust with powdered sugar or drizzle with caramel sauce. Serve warm, possibly with a scoop of vanilla ice cream.