For the Blunzen Spring Roll, heat the canola oil in a non-stick frying pan.
Sauté the shallots and apples in it until translucent and then transfer to a sufficiently large bowl. Mix the bluntzes, hazelnuts and marjoram into the apple and shallot mixture and season with salt, pepper and white wine vinegar.
Cut the spring roll dough in half. Spread out the eight dough sheets and brush their ends with egg white. Spread the Blunzen-apple mixture evenly on top and turn the spring rolls. Fold in the ends exactly.
Next, bake the spring rolls in a fat bath, e.g. in a wok, at about 160 °C for about three minutes until golden brown. Allow to drain briefly and quickly bring the Blunzen spring rolls to the table.
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