Learn how to make Pecan Pie Egg Rolls for a delicious alternative to regular fall pies. Plus, these Egg Rolls are baked not fried.
Author: Gemma Stafford
1 ½tablespoons(41g/1½ oz) butter, melted
⅔cups(85g/3 ¼ oz) brown sugar
1⅓cup(120g / 4oz) pecans, toasted and finely chopped
12Egg Roll Wrappers
1egg, scrambled for eggwash
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