Check out my How To video on YouTube:
I used a recipe on Delish to get me started. I first happened upon the idea of pumpkin pie egg rolls on Pinterest, while I was conducting research for my Thanksgiving menu. I thought it would be too much of hassle to make it on Thanksgiving, since I am responsible for several dishes that day.
This was my first time making Pumpkin Pie Egg Rolls. Actually, it was my first time making egg rolls in general. I thought it was such a creative and cute idea. Plus, I could not resist combining two of my favorite things – egg rolls and pumpkin pie!
1 package of egg roll wrappers
1 16 oz. can pumpkin puree
2 oz. cream cheese, softened
1/2 c. sugar
1 tsp. pumpkin pie spice OR (1/2 teaspoon cinnamon, 1/8 teaspoon cloves, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg)
1/2 tsp. vanilla
Pinch of kosher salt
Vegetable oil, for frying
1 can of condensed milk, for dipping
- In a medium bowl, combine pumpkin, cream cheese, 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 spoonful of pumpkin mixture near the bottom corner. Fold up bottom half and tightly fold in sides. Gently & tightly roll. Repeat with remaining pumpkin mixture until all of the mixture is used.
- 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, about 1 minute per side. Transfer egg rolls to a paper towel-lined plate to cool.
- Drizzle egg rolls with condensed milk and/or set aside some for dipping purposes.