Fry up a batch of these unforgettable dessert egg rolls for a show-stopping treat that’s both quick and incredibly flavorful. With a sweet, spiced apple and rich chocolate-hazelnut filling wrapped in a crispy golden shell, this unique dessert is guaranteed to be the star of any gathering.
Table of Contents
Why You Will Love This Recipe
I first experimented with this recipe for a fun twist on traditional apple pie, and the result was pure magic. The contrast between the hot, crispy wrapper and the molten chocolate center became an instant family favorite. It’s a creative and interactive dessert that feels gourmet but is surprisingly simple to master at home.
Ingredients
Filling & Frying:
- 3 Golden Delicious apples, peeled and finely chopped
- 1/2 teaspoon orange zest, plus more for garnish
- 3 tablespoons orange juice
- 1 tablespoon white sugar
- 1 1/2 teaspoons vanilla extract, divided
- 1 pinch grated nutmeg
- 1 pinch salt
- 1 quart vegetable oil, or as needed, for frying
- 8 egg roll wrappers
- 1/2 cup chocolate-hazelnut spread, such as Nutella®
Toppings:
- 1 cup whipping cream
- 1/4 cup powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup hazelnuts, chopped
- 1 piece chocolate, for shaving
Step-by-step instructions for making the recipe
- In a small saucepan, combine the chopped apples, orange juice, white sugar, 1 teaspoon of the vanilla extract, nutmeg, and salt. Bring the mixture to a boil.
- Reduce the heat to medium-low, cover, and cook for 3 to 5 minutes, stirring occasionally, until the apples are tender and the mixture has thickened.
- Remove from heat and stir in the 1/2 teaspoon of orange zest. Spread the apple filling on a plate and let it cool completely.
- Preheat your oven to 200°F (93°C) to keep cooked egg rolls warm. Pour oil into a deep 10-inch skillet to a depth of 3/4 inch (about 1 quart) and heat to between 350°F and 375°F (180°C to 190°C).
- Assemble the egg rolls: Place one egg roll wrapper on a work surface with one corner pointing toward you like a diamond.
- Spread 1 tablespoon of chocolate-hazelnut spread and 3 tablespoons of the cooled apple filling in the center of the bottom half of the wrapper.
- Fold the bottom corner up and over the filling, tucking the tip underneath. Fold the left and right corners inward toward the center, forming an envelope shape.
- Roll the egg roll snugly toward the remaining top corner. Moisten the top corner with a little water and press firmly to seal. Place on a parchment-lined baking sheet. Repeat with remaining wrappers and filling.
- Working in batches to avoid crowding, carefully fry the egg rolls for 3 to 5 minutes, turning occasionally, until they are golden brown and crispy.
- Remove the egg rolls from the oil and drain them on a paper towel-lined plate. Transfer to the prepared baking sheet and keep warm in the oven while you fry the rest.
- Make the cocoa whipped cream: In a medium bowl, beat the whipping cream, powdered sugar, cocoa powder, and the remaining 1/2 teaspoon of vanilla extract with an electric mixer until stiff peaks form.
- Serve the warm egg rolls topped with a dollop of the cocoa whipped cream, a sprinkle of chopped hazelnuts, chocolate shavings, and a little extra orange zest.
Chocolate-Apple Egg Rolls
Ingredients
Equipment
Method
- In a small saucepan, combine the chopped apples, orange juice, white sugar, 1 teaspoon of the vanilla extract, nutmeg, and salt. Bring the mixture to a boil.3 Golden Delicious apples, peeled and finely chopped, 3 tablespoons orange juice, 1 tablespoon white sugar, 1 1/2 teaspoons vanilla extract, divided, 1 pinch grated nutmeg, 1 pinch salt
- Reduce the heat to medium-low, cover, and cook for 3 to 5 minutes, stirring occasionally, until the apples are tender and the mixture has thickened.
- Remove from heat and stir in the 1/2 teaspoon of orange zest. Spread the apple filling on a plate and let it cool completely.1/2 teaspoon orange zest
- Preheat your oven to 200°F (93°C). Pour oil into a deep 10-inch skillet to a depth of 3/4 inch and heat to between 350°F and 375°F (180°C to 190°C).1 quart vegetable oil
- Assemble the egg rolls: Place one egg roll wrapper on a work surface with one corner pointing toward you like a diamond.8 egg roll wrappers
- Spread 1 tablespoon of chocolate-hazelnut spread and 3 tablespoons of the cooled apple filling in the center of the bottom half of the wrapper.1/2 cup chocolate-hazelnut spread
- Fold the bottom corner up and over the filling, tucking the tip underneath. Fold the left and right corners inward toward the center, forming an envelope shape.
- Roll the egg roll snugly toward the remaining top corner. Moisten the top corner with a little water and press firmly to seal. Place on a parchment-lined baking sheet. Repeat with remaining wrappers and filling.
- Working in batches, carefully fry the egg rolls for 3 to 5 minutes, turning occasionally, until they are golden brown and crispy.
- Remove the egg rolls and drain them on a paper towel-lined plate. Transfer to the prepared baking sheet and keep warm in the oven while you fry the rest.
- Make the cocoa whipped cream: In a medium bowl, beat the whipping cream, powdered sugar, cocoa powder, and the remaining 1/2 teaspoon of vanilla extract with an electric mixer until stiff peaks form.1 cup whipping cream, 1/4 cup powdered sugar, 1 tablespoon unsweetened cocoa powder, 1 1/2 teaspoons vanilla extract, divided
- Serve the warm egg rolls topped with a dollop of the cocoa whipped cream, a sprinkle of chopped hazelnuts, chocolate shavings, and a little extra orange zest.1/4 cup hazelnuts, chopped, 1 piece chocolate, for shaving, 1/2 teaspoon orange zest
Notes
FAQ
How can I ensure my egg rolls don’t get soggy?
The most important step is to let the apple filling cool completely before assembling. A warm filling will create steam inside the wrapper, making it soggy. Also, make sure your oil is at the correct temperature (350-375°F).
Can I bake these instead of frying?
Yes, for a lighter version, you can bake them. Brush the assembled egg rolls lightly with oil and bake at 400°F (200°C) for 15-20 minutes, turning halfway through, until golden and crispy. The texture will be different but still delicious.
What’s the best way to seal the egg rolls?
Using a small amount of water on the final corner acts as a “glue” to seal the wrapper shut. Press firmly to ensure it is completely sealed and won’t open during frying.
Can I prepare these ahead of time?
You can assemble the egg rolls ahead of time and keep them covered in the refrigerator for a few hours before frying. Do not freeze them with the fresh apple filling, as it will make the wrappers soggy when thawing.