In a mixing bowl, combine all the ingredients for the filling and mix well to ensure the apples are evenly coated.

Transfer the mixture to a saucepan and cook over medium heat, stirring frequently, until the apples are slightly softened and the mixture has thickened, about 5 to 7 minutes. Remove from the heat and let cool for about 15 minutes.

To assemble the egg rolls, place an egg roll wrapper on a clean, flat surface with one corner pointing toward you. Spoon about 2 to 3 tablespoons of the cooled apple filling onto the center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides. Roll tightly from the bottom, sealing the top corner with a bit of water.

To fry the egg rolls, heat about 2 inches of vegetable oil to 350°F in a large, heavy-bottomed pot or deep fryer. Carefully place 2 to 3 egg rolls into the hot oil. Fry for about 2 to 3 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Combine the sugar and cinnamon in a shallow dish and mix well. While the egg rolls are still hot, roll each one in the cinnamon-sugar mixture to coat. Serve warm.