Heat a skillet over medium heat. In a bowl, combine apple pie filling, brown sugar, and cinnamon; let sit for 5 minutes.

Lay out egg roll wrappers. Spoon 2 tablespoons of filling onto center, sprinkle with topping, and fold.

Brush edges with melted butter, fold corners to center, and roll tightly to seal.

Heat 2 inches of oil in a deep skillet until hot. Test with a piece of wrapper; it should sizzle.

Fry egg rolls for 3-4 minutes until golden brown, turning occasionally.

Remove from oil, drain on paper towels, garnish with walnuts, drizzle with caramel, and serve warm.