Pumpkin Pie Eggrolls

Ingredients:

• 1 package egg roll wrappers
• 1 (16 ounce) can pumpkin puree
• 2 ounces cream cheese (room temperature)
• ½ cup brown sugar
• 1 teaspoon pumpkin pie spice
• ½ teaspoon vanilla
• Pinch kosher salt
• Vegetable oil for frying
• Powdered sugar for garnish
• Caramel for dipping

Directions

In a medium bowl, combine pumpkin, cream cheese, brown 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 heaping spoonful of pumpkin mixture. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining pumpkin mixture.

In a large skillet over medium heat, heat oil (it should reach 1 inch up side of pan) until a drop of water spits when added to oil. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.

Dust egg rolls with powdered sugar and serve with caramel.