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Pumpkin Pie Egg Rolls Recipe

Name: Pumpkin Pie Egg Rolls
Prep time: 10 min
Cook time: 1 min
Total time: 11 min
Yield: 14
Ingredients: 1 package egg roll wrappers (you'll only need 14); 1 (16 oz) can pumpkin puree; 1/2 cup brown sugar (packed); 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; water (for brushing the egg roll wrappers); vegetable oil (for frying); 1 (3.5 oz) package Instant White chocolate pudding; 1 cup skim milk; 1 (8 oz) container Cool Whip (thawed); 1 jar caramel topping

Show Me the Yummy

These Pumpkin Pie Egg Rolls are a fried, fun twist on a classic & served w/ white chocolate cool whip and ooey-gooey caramel! A new tradition has been born!

Ingredients

1 package egg roll wrappers (you'll only need 14)

1 (16 oz) can pumpkin puree

1/2 cup brown sugar (packed)

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

water (for brushing the egg roll wrappers)

vegetable oil (for frying)

1 (3.5 oz) package Instant White chocolate pudding

1 cup skim milk

1 (8 oz) container Cool Whip (thawed)

1 jar caramel topping

Method

In a large bowl whisk together pumpkin puree, brown sugar, vanilla, cinnamon, salt, ginger, cloves, and nutmeg until well incorporated. Set aside.

*Take 1 egg roll wrapper with a corner facing you and place it on your counter top.

About an inch from that corner, place 2 tablespoons of filling on the wrapper perpendicularly.

Brush the edges of the wrapper with water.

Take the corner closest to you and fold it over the filling. The tip should be a little more than halfway across the wrapper.

Gently press down around the filling, so no air remains.

Take the right corner and fold that to the middle of the filling.

Repeat with the left corner.

Brush the remainder of the wrapper with water and gently roll the rest of the way up.

Make sure the seals are completely closed, or the filling will fall out while frying.

If the outside of the wrapper is damp, gently pat dry or the wrapper will adhere to the bottom of the frying pan.

Repeat until all 14 egg roll wrappers are complete.

Fill a medium sized sauce pan with about 1 inch of vegetable oil.

Heat to 325 degrees F.

One at a time, gently place each filled wrapper in the hot oil.

Fry until golden, about 60 seconds.

Using a metal slotted spoon, remove from the hot oil and place on a paper towel lined plate.

Repeat with remaining egg rolls.

In a large bowl, combine pudding mix and milk and mix well. Fold in Cool-Whip and mix until completely incorporated.

Take fresh egg rolls and top with cool whip and caramel.

Serve immediately!

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