Preheat oven to 350 degrees
In a medium nonstick pot on the stove, combine sugar, cornstarch, spices, vanilla extract, and salt with 1/2 cup cold water. Mix until ingredients dissolve. Add apples and stir. Bring to medium-high heat and, stirring frequently, cook until apples have softened, 7 – 10 minutes.
Reduce heat to low and, stirring often, cook until thick and gooey, 1 – 2 minutes. Transfer to a bowl and set aside to cool.
Prepare a large baking sheet by lining it with foil and/or spraying it with nonstick spray. Set aside.
Place two egg roll wrappers flat on a dry surface. Set out a small dish of water. Dip your finger into the water, and run it along all of the wrapper edges. (Repeat as needed while preparing your pockets, as it will help seal them.) Starting 1/2 inch from the bottom, place about 1/3 cup pie filling along the bottom half of each wrapper, leaving a 1/2-inch border on the sides.
Fold the top half of each wrapper over the filling, so that the top edge meets the bottom and the filling is encased with a border on three sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal. Press firmly along the borders with the prongs of a fork to seal completely. Carefully transfer to the baking sheet. Repeat this process with remaining wrappers and filling, for a total of six mini pies.
Spray the top of each pocket with olive oil cooking spray. Bake in the oven until edges begin to brown, 15 – 18 minutes.
Allow to cool for 5 minutes.
Top with additional cinnamon and homemade whipped cream or a small scoop of vanilla ice cream