In a small saucepan, combine the cold water and cornstarch. Stir until the cornstarch is fully dissolved and the mixture is smooth.

Add the apple chunks, granulated sugar, cinnamon, and vanilla extract to the saucepan. Stir until the apples are evenly coated.

Place the saucepan over medium heat. Cook the apple mixture, stirring occasionally, until the apples begin to soften and the liquid thickens slightly.

Once the filling has thickened and the apples are tender but still hold their shape, remove the saucepan from the heat.

Transfer the apple mixture to a bowl and set it aside to cool for approximately 1 hour. The filling should be cooled before assembling the egg roll ups to prevent the wrappers from becoming soft or tearing.

Once the filling has cooled, preheat the oven to 350°F. Line a baking sheet with parchment paper.

Lightly flour a clean work surface. Lay the egg roll wrappers flat on the prepared surface.

Spoon approximately ⅓ c of the cooled apple filling into the center of each wrapper. Avoid overfilling to ensure the wrappers can be properly sealed.

Lightly moisten all four edges of each wrapper with water using your fingers.

Fold each edge inward by approximately ¼ inch to help secure the filling. Roll each wrapper lengthwise until fully closed. Seal the final edge with a small amount of water.

Place each rolled wrapper seam-side down on the parchment-lined baking sheet.

Lightly spray the tops of the egg roll ups with cooking spray to help them become golden and crisp while baking.

Place the baking sheet on the center rack of the preheated oven.

Bake for 25 to 30 minutes, or until the wrappers are crisp and lightly golden brown.

Remove the baked egg roll ups from the oven and allow them to cool slightly.

Sprinkle with cinnamon sugar or confectioner’s sugar, if desired. Alternatively, prepare a simple glaze by mixing confectioner’s sugar with a small amount of milk, then drizzle it over the warm egg roll ups.

Serve warm.