Begin by peeling and slicing your apples into thin pieces, ideally about 1/4 inch thick. In a medium bowl, combine the apple slices with brown sugar and a sprinkle of cinnamon, mixing until the apples are evenly coated. Set this delicious mixture aside to allow the flavors to meld while you prepare the rice paper.

Fill a shallow dish with warm water, and briefly soak the rice paper sheets, one at a time, for about 5-10 seconds, until they are pliable but still slightly firm. Lay the rice paper flat on a clean surface.

Place 1-2 tablespoons of the apple mixture near the bottom edge of the rice paper. Carefully fold up the bottom to encase the filling, then fold in the sides, rolling it tightly to create a secure roll.

Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper and arrange the rolls, brushing both sides lightly with oil.

Bake the rolls for 20-30 minutes, flipping them halfway through, until the rice paper is golden brown and crisp. Remove from the oven and let cool slightly before serving.

After allowing the Baked Apple Pie Rice Paper Rolls to cool for a few minutes, they are ready to be enjoyed. Serve warm, perhaps with a side of dairy-free ice cream or a drizzle of maple syrup.