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Pumpkin Pie Egg Rolls!

Ingredients

  • 1 package egg roll wrappers
  • 1/2 cup brown sugar packed
  • 1/4 teaspoon ground cloves
  • 1 16 oz can pumpkin puree
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • Oil for frying

Instructions

  • In a large bowl, mix together all ingredients until well incorporated then set aside.
  • Take each egg roll wrapped and face the corner towards you, and place 2 tablespoons of the filling in each wrapper
  • brush the edges of the wrappers with water
  • Fold the corner nearest to you over the filling.
  • Gently press the wrapper around the filling, because you do NOT want air in them
  • Fold the right and left corners of the wrapped toward the middle of the filling , one by one.
  • Brush the rest of the wrapper with water, then roll up the rest of the egg roll
  • Make sure all edges are sealed completely, (you do not want filling coming out while frying)
  • You dont want the rolls TOO damp , just wet enough to keep them sealed before frying
  • Repeat process until they are all filled and ready to fry!

For Frying:

  • In a Medium , (semi deep) sauce pan, fill with about one inch of oil
  • heat until 325F
  • One at a time, slowly put each filled roll into the HOT oil carefully.
  • Fry until golden brown, (about one minute)
  • using tongs, remove from the oil, and place onto a cooling wrack lined with a paper towel
  • Repeat with remaining egg rolls.
  • ENJOY!