Prepare the Apple Pie Filling:
Peel and chop the apples into cubes. Set aside.
In a medium saucepan, combine the water, sugar, salt, lemon juice, cinnamon, vanilla extract, nutmeg, and cornstarch. Stir to combine and cook over medium heat for about 3 minutes, stirring occasionally, until the mixture thickens.
Once thickened, add the chopped apples to the saucepan and cook for about 10 minutes, or until the apples are soft.
Remove from heat and allow the apple filling to cool for a few minutes.
Assemble the Chimichangas:
Lay out the tortillas and place 1 teaspoon of caramel sauce in the center of each. Spread it evenly.
Spoon some of the apple pie filling over the caramel sauce in the center of each tortilla.
Fold the sides of the tortillas over the filling and roll them up tightly into chimichangas. Secure with a toothpick to keep them sealed.
Fry the Chimichangas:
Heat the vegetable oil in a skillet over medium heat.
Once hot, fry the chimichangas, rotating them on all sides until they are golden brown and crispy.
Transfer the fried chimichangas to a paper towel-lined plate to remove excess oil.
Coat and Serve:
In a small bowl, mix together the sugar and cinnamon.
Roll the warm chimichangas in the cinnamon sugar mixture until well coated.
Drizzle additional caramel sauce over the top before serving. Enjoy warm!