Side Pannel
Pumpkin Pie Egg Rolls
Pumpkin Pie Egg Rolls
- Recipe Submitted by maryjosh on 01/05/2017
Ingredients List
- Pumpkin Pie Egg Rolls
- 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
- White Chocolate Cool Whip
- 1 (3.5 oz) package Instant White chocolate pudding
- 1 cup skim milk
- 1 (8 oz) container Cool Whip thawed
- Caramel
- 1 jar caramel topping
Directions
Pumpkin Pie Filling/Assembly
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.
Frying
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.
White Chocolate Cool Whip
In a large bowl, combine pudding mix and milk and mix well. Fold in Cool-Whip and mix until completely incorporated.
Serving
Take fresh egg rolls and top with cool whip and caramel.
Serve immediately!
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.
Frying
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.
White Chocolate Cool Whip
In a large bowl, combine pudding mix and milk and mix well. Fold in Cool-Whip and mix until completely incorporated.
Serving
Take fresh egg rolls and top with cool whip and caramel.
Serve immediately!
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