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Chocolate-Apple Egg Rolls
Eva

Chocolate-Apple Egg Rolls

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 egg rolls
Course: Dessert
Cuisine: American
Calories: 623
Ingredients Equipment Method Notes

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

Equipment

  • Deep Skillet
  • Electric Mixer
  • Parchment Paper

Method
 

  1. 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
  2. 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.
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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.
  8. 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.
  9. Working in batches, carefully fry the egg rolls for 3 to 5 minutes, turning occasionally, until they are golden brown and crispy.
  10. 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.
  11. 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
  12. 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

To avoid soggy egg rolls, it is crucial to let the apple filling cool completely before assembling. For the best results, ensure your oil temperature stays between 350°F and 375°F (180°C to 190°C) during frying.