Toss apple slices with lemon juice to prevent browning.

Melt 1/4 cup butter in a large skillet over medium heat.

Add the apple slices to the skillet and sprinkle with brown sugar and cinnamon.

Cook, stirring occasionally, until apples are tender.

Mix cornstarch with a small amount of cold water to create a slurry.

Pour the cornstarch slurry into the apples and cook for 1-2 minutes until thickened.

Preheat oven to 350 degrees F (175 degrees C).

Spray a 11x7-inch baking dish with nonstick cooking spray or butter it.

Lay out one egg roll wrapper on a plate.

Spoon a portion of the apple mixture down the center of the wrapper.

Brush the edges of the wrapper lightly with melted butter.

Fold the sides of the wrapper over the filling, forming a roll.

Place the enchilada seam-side down in the prepared baking dish.

Repeat steps 9-12 with the remaining wrappers and apple filling.

Pour the remaining apple mixture around the enchiladas in the baking dish.

Brush the tops of the enchiladas with melted butter.

Sprinkle the enchiladas with a mixture of granulated sugar and cinnamon.

Bake in the preheated oven for 20-25 minutes, or until golden brown.

While the enchiladas are baking, prepare the cinnamon vanilla sauce.

In a saucepan, whisk together sugar, flour, cinnamon, and nutmeg.

Gradually whisk in cold water until smooth.

Bring the mixture to a simmer over medium heat, stirring constantly.

Simmer for 8 minutes, or until the sauce has thickened and cleared.

Remove from heat and stir in butter and vanilla extract.

Spoon the cinnamon vanilla sauce over the baked apple enchiladas in the pan.

Serve the enchiladas warm with any remaining sauce on the side.

Optional: Serve with ice cream.