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Hi Bold Bakers!
These Pecan Pie Egg Rolls are not your traditional Egg Rolls; they are nothing like the savory ones you find at a takeaway restaurant. But we are making desserts with these egg roll wrappers, filling them with delicious flavors that remind me of the holidays.
The pecan filling is everything you love about Pecan Pie. Chopping the pecans as small as you can will make this filling more stable, and putting it in the refrigerator for 30 minutes (or overnight) will thicken it and make it easier to work with.
When rolling up your fillings, use water or an egg wash to seal the edges of the wrappers. Put a piece of parchment or foil on your baking sheet for easier clean up.
Just a note: The egg roll wrappers are available in Asian Markets in the freezer section but I also put a link below to buy them online. Failing that you can always use filo pastry or puff pastry.
Wait, you want even more Dessert Egg Rolls? Here are Apple Pie Egg Rolls and Pumpkin Pie Egg Rolls .
Fall in love with Baking this time of year. I have plenty of recipes to keep you busy. Try my Apple Crisp, Twix Pie, and even my Homemade Pop-Tarts.
Try These Recipes!
Watch The Recipe Video!
Pecan Pie Dessert Egg Roll
Ingredients
- 1 ½ tablespoons (41g/1½ oz) butter, melted
- ⅔ cups (85g/3 ¼ oz) brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- 1 egg
- 1⅓ cup (120g / 4oz) pecans, toasted and finely chopped
- 12 Egg Roll Wrappers
- 1 egg , scrambled for eggwash
- Cinnamon sugar
Instructions
- Mix all ingredients together in a bowl and place in the refrigerator for 30 minutes to cool.
- Take bowl out and mix with a spoon
- Scoop two heaping tablespoons onto egg roll wrapper and fold sides over to secure the filling in the middle. The filling can be quite runny, so use a dab of water to glue the wrapper to itself to hold it together.
- Place rolls on baking sheet and brush with egg wash and sprinkle with cinnamon sugar
- Bake at 375oF (190oC) for 15 minutes.
Can these be frozen before baking or after baked
How long will these last after baked?
I made the pecan egg roll ones. I was able to get only seven out of 12, and no I didn’t eat part of the filling beforehand. Granted, I WAS tempted, but. . . Also I was only able to use 1 tablespoon in the 7 wrappers??
I made the pecan pie ones and the filling was absolutely delicious. The egg roll wrappers were frozen when purchased so I thawed them out and followed the recipe. The problem is that the wrappers were so tough we had trouble chewing them! What could be the problem? Would they be more tender frieď? I didn’t over bake them. I thought about using crepes instead. Maybe I’ll have better luck with those or puff pastry. The egg roll wrappers sure were easy though.
what can be used instead of maple syrup
Can Apple or cherry pie filling be used..
Can I fried them instead? I am worried about the eggs in the pecan and pumpkin ones, will the frying time cook the eggs?
I’ve made three batches of the apple pie egg rolls – we are addicted. I gave some to my dad who is the caregiver for my mom with Alzheimer’s – he is addicted is as well. I tried a mix of Fuji apples and Honeycrisp apples. One batch I added some caramel syrup to the filling (reduced the cinnamon/sugar and added the caramel) then topped them with a drizzle. THESE. ARE. SO. GOOD!
I’m making the pecan egg rolls today. In fact they are in the oven as we speak.