Preheat oven to 190 degrees C or 375 F. Take the spring rolls out of the freezer and place out on the counter. Keep sealed, do not open yet.
Toast pecans in a dry pan for about 3 minutes until golden. Remove from pan and a roughly chop with a clever or just a couple of pulses in the food processor will keep the pecans in perfect little bitesized pieces. Set aside.
Add the butter or margarine to the pan and add the star anise, apples, cinnamon, sugar or sugar alternatives and cook for about 5-6 minutes on a medium low heat until the apples are fork tender and the liquid from the apples is absorbed. Add the toasted and roughly chopped pecans and stir. Taste and adjust sugar as desired as I only like my desserts slightly sweet.
Spray your muffin/cupcake tins with a little cooking spray oil. Open the spring roll wrappers (I used the Doll brand). Gently peel off 2 spring rolls wrappers and gently slide into the muffin tin with your fingers. (Make sure that you cover your unused spring toll wrappers with a damp clean tea towel. Only take out the 2 at a time that you are working with as they dry out fast) I seemed to like 2 spring roll wrappers verses just one as it is crispier and the wrapper skins are very thin and fragile. Place about ¼ of the apple and pecan filling into the double spring roll wrapper that is lying inside the muffin tin. Gently pat the apple mixture flat into the spring roll wrapper lined muffin tin. .very gently so you do not break the spring roll wrappers.
You can use either a beaten egg or a thick cornstarch slurry with about 1 tablespoon of water to 1 tablespoon of cornstarch to seal the mooncake at the bottom. Paint either the beaten egg or cornstarch slurry around the inner edges of the spring roll wrappers. Use your fingers to gently pull the spring roll wrapper across the bottom of the mooncake and seal. (See my photo collage in the above post as reference)
Brush the mooncakes with the sealed section facing upwards with a little egg wash or if egg allergy then brush with a little light oil like canola to help brown.
Bake the mooncakes for 15 minutes. Remove the mooncakes from the oven and gently turn the mooncakes to smooth side up and place back into the muffing tins. Brush tops of the mooncakes with either egg or if egg allergy with a little light oil and bake for another 15 minutes or until golden brown and crust is crispy.
Enjoy these delicious Apple Pecan Spring Roll Mooncakes hot out of the oven.