Baked apple pie spring rolls

Method

1. 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.
2. 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.
3. 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.
4. 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.