Pumpkin Pie Egg Rolls
Rating
Let me see you egg roll!
Ingredients
- 1 package egg roll wrappers
- 1 16 oz. can pumpkin puree
- 2 oz. cream cheese, softened to room temperature
- ½ c. brown sugar
- 1 tsp. pumpkin pie spice
- ½ tsp. vanilla
- Pinch kosher salt
- Vegetable oil, for frying
- Powdered sugar, for garnish
- Caramel, for dipping
Instructions
- In a medium bowl, combine pumpkin, cream cheese, brown sugar, pumpkin pie spice, vanilla and a pinch of salt. Using a hand mixer, mix until all ingredients are smooth and fully combined.
- Place an egg roll wrapper on a clean surface in a diamond shape and add a heaping spoonful of pumpkin mixture. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining pumpkin mixture.
- In a large skillet over medium heat, heat oil (it should reach 1" up side of pan) until a drop of water spits when added to oil. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
- Dust egg rolls with powdered sugar and serve with caramel.