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Baked apple pie spring rolls

Name: Baked apple pie spring rolls
Prep time: 20 min
Cook time: PT35-40M
Total time: 55 min
Yield: Makes 8
Ingredients: 4 granny smith apples, peeled, cored and chopped into 1cm cubes; 4 tbsp caster sugar; 1 star anise; 3 tbsp ras el hanout; 8 square spring roll wrappers; 1 medium egg, beaten; 20g unsalted butter, melted; Black and white sesame seeds to sprinkle; 100g dark chocolate, broken into small pieces

By: Omar Foster

Published: 7 Oct 24
Updated: 7 Oct 24

Apple pie – in a spring roll? MasterChef favourite Omar Foster has made it happen! “Apples flavoured with northern African spices and stuffed into Asian spring roll wrappers provide the ultimate relaxed dessert,” says Masterchef favourite Omar Foster. “They’re perfect for dipping into a simple chocolate sauce.”

For many, cooking is all about experimenting in the kitchen, and few do it better than Omar Foster. This recipe show just how exciting food can be when you respectfully mix two cuisines into one; try his French onion pancakes or mushroom stroganoff ramen next.

After finishing as runner-up on MasterChef 2023, where he wowed all the judges with his innovative flavour combinations, Omar now works as a recipe developer, consultant and stylist through his agency, Whipped Cream. “If it makes you raise an eyebrow when you read the recipe, but puts a smile on your face when you eat it, my work is done,” says Omar.

Discover more delicious apple dessert recipes.

Easy
October 2024

Test kitchen approved

Makes 8
Hands-on time 20 min, plus 10-15 min cooling. Simmering time 15 min, plus oven time 20-25 min

Discover more delicious apple dessert recipes.

Nutrition: Per roll (with sauce)

Calories: 205kcals
Fat: 9g (4.9g saturated)
Protein: 3.1g
Carbohydrates: 27g (20g sugars)
Fibre: 2.5g
Salt: 0.2g

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Ingredients

4 granny smith apples, peeled, cored and chopped into 1cm cubes
4 tbsp caster sugar
1 star anise
3 tbsp ras el hanout
8 square spring roll wrappers
1 medium egg, beaten
20g unsalted butter, melted
Black and white sesame seeds to sprinkle
100g dark chocolate, broken into small pieces

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Method

Heat the oven to 210°C/ 190°C fan/gas 6½ and line a baking tray with baking paper. Put the chopped apples in a pan with the sugar, star anise, 2 tbsp of the ras el hanout and 40ml water. Bring to a simmer over a medium heat, then cook for about 15 minutes or until the apples are soft, jammy and caramelised. Remove from the heat, discard the star anise and set aside to cool for 10-15 minutes.
Place a spring roll wrapper on the work surface with a corner pointing towards you, then spoon about 1½ tbsp of the apple mixture in the centre. Bring the point nearest you over the apple mixture, tucking it in tightly. Brush a little beaten egg all over the exposed pastry, then fold in the sides and roll into a tight cigar shape. Repeat with the rest of the wrappers and filling to make 8 spring rolls, putting them on the lined baking tray as you work.
Brush the tops of the spring rolls with some melted butter, then scatter over some sesame seeds. Bake for 10-15 minutes or until golden and crisp, before turning the rolls over, brushing with more butter and sprinkling over more sesame seeds. Bake for another 10 minutes.

While the spring rolls bake, melt the chocolate in a heatproof bowl set over a pan of simmering water (ensuring the bowl isn’t touching the water). Add the remaining 1 tbsp ras el hanout to the chocolate, reserving a pinch, then transfer to a small bowl. Sprinkle the remaining pinch of ras el hanout on top and serve alongside the rolls.