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.