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Pumpkin Cheesecake Taquitos!

Ingredients

  • 1 package Egg roll wrappers
  • 1 tsp pumpkin pie spice
  • 1 tsp lemon zest
  • 6 oz. Philly Cream Cheese softened
  • 3/4 cup pumpkin puree
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/2 tsp lemon juice
  • 3 tbsp sugar
  • Vegetable Oil for frying
  • 1/4 cup cinnamon
  • 1/4 cup powdered sugar
  • Vanilla Ice cream OR Whipped Cream for serving

Instructions

  • In a small bowl, mix together the pumpkin puree, 1/4 cup sugar, 1 tsp vanilla and 1 tsp pumpkin pie spice until smooth, set aside.
  • In another small bowl, mix together the softened cream cheese, lemon zest, lemon juice and 3 tbsp sugar until smooth. set aside as well.
  • Take each egg roll wrapped and face the corner towards you, and place 2 tablespoons of the cheesecake filling in each wrapper, then 2 tablespoons of the pumpkin mixture on top, evenly.
  • 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 350F
  • 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 or plate then sprinkle with the powdered sugar and cinnamon as soon as each is removed from the oil.
  • Repeat with remaining egg rolls.
  • ENJOY!