Pecan Pie Egg Rolls
Learn how to make Pecan Pie Egg Rolls for a delicious alternative to regular fall pies. Plus, these Egg Rolls are baked not fried. By Gemma Stafford | September 22, 2016 |

Ingredients

1 ½ tablespoons (41g/1½ oz) butter, melted
⅔ cups (85g/3 ¼ oz) brown sugar
2 tablespoons maple syrup
1 teaspoon vanilla
⅛ teaspoon salt
1 egg
1⅓ cup (120g / 4oz) pecans, toasted and finely chopped
12 Egg Roll Wrappers
1 egg , scrambled for eggwash
Cinnamon sugar

Instructions

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
Bake at 375oF (190oC) for 15 minutes.