Ingredients
1 package egg roll wrappers
1 16 oz. can pumpkin puree
2 oz. cream cheese, softened to room temperature
1/2 c. brown sugar
1 tsp. pumpkin pie spice
1/2 tsp. vanilla
Pinch kosher salt
Vegetable oil, for frying
Powdered sugar, for garnish
Caramel, for dipping
Preparation
Step 1In 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.Step 2Place 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.Step 3In a large skillet over medium heat, heat oil (it should reach 1" 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.Step 4 Dust egg rolls with powdered sugar and serve with caramel.
