Pumpkin Pie Egg Rolls – Sweet Easy Recipes for Fall
These Pumpkin Pie Egg Rolls are the ultimate fall dessert – crispy, creamy, and irresistibly spiced!
Servings: 8 egg rolls
Ingredients
- 1 cup pumpkin puree
- 1/3 cup sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- 8 egg roll wrappers
- Vegetable oil, for frying
- Powdered sugar and whipped cream, for topping (optional)
Instructions
- In a medium bowl, mix together pumpkin puree, sugar, pumpkin pie spice, cinnamon, salt, vanilla, and softened cream cheese until smooth.
- Place about 2 tablespoons of filling diagonally across the center of each egg roll wrapper.
- Fold in the sides and roll tightly, sealing the edge with a dab of water.
- Heat oil in a deep skillet over medium heat. Fry egg rolls until golden brown and crispy, about 2–3 minutes per side.
- Drain on paper towels. Dust with powdered sugar and serve warm with whipped cream if desired.