Pumpkin Pie Egg Rolls

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These Pumpkin Pie Egg Rolls are the perfect dessert to serve at your holiday feast! A dairy-free pumpkin pie filling & crispy vegan egg roll wrappers!

This post is sponsored by Nasoya!

The holidays just got a whole lot tastier, because everyone is going to go crazy for these Pumpkin Pie Egg Rolls! The filling is simple – we’re talking 5 ingredients! And the outside is perfectly crispy thanks to Nasoya’s Egg Roll Wraps! This is a vegan holiday dessert that you are going to want to make every year! Top them with powdered sugar and serve with vegan ice cream on the side. To die for!

Step One: Make the Filling

The filling for these pumpkin pie egg rolls could not be simpler. Here is what you need:

• pumpkin puree
• Nasoya Silken Tofu
• brown sugar
• pumpkin pie spice
• flour

I know the ingredient list is short, but have no fear, there is no lack of flavor here! By adding Nasoya’s Silken Tofu you get an extra creamy texture. And trust me, no will know there is tofu in there!

Add the pumpkin, tofu, brown sugar & pumpkin pie spice to a food processor. Blend until smooth, scraping down the sides as needed. Transfer the mixture to a large bowl and add the flour. Mix until the flour is combined. Place the bowl in the fridge to chill for 30 minutes.

Step Two: Assemble

To set up your assembly station, grab your filling from the fridge, a small bowl of water and Nasoya Egg Roll Wraps.

Place one egg roll wrap on a clean surface – corner facing you. Add 2 tablespoons of filling to the wrap. Use your fingers to wet the bottom corner. Fold it up over the filling and press it down to seal. Fold in the sides and roll it up the rest of the way. Wet the top corner before pressing it in to seal. Repeat with the remaining ingredients.

Place the finished egg rolls on a plate. You want to work semi-quickly so the wraps don’t dry out too much. You don’t need to rush, but just be sure you’re ready to assemble once you pull everything out.

Step Three: Fry

Normally for a recipe like this I would give you frying and baking options. But today, there is no alternative. These are really, really good fried. Save the baked egg rolls for another recipe, and break out the oil.

Heat about 1″ of oil in a skillet to 325 degrees. Once hot, gently place the egg rolls into the oil – I was able to fit 4 at a time, just don’t overcrowd the pan. Brown on both sides, approximately 1 minute per side. Remove with a metal slotted spoon and place on a paper towel lined plate. Repeat with the remaining egg rolls.

Step Four: Serve

And now the most exciting part…eating! I like to pile the egg rolls up on a plate and sift some powdered sugar over them.

You could also take it up a level and serve these with some vegan ice cream. It is literally a dessert dream! If you can find vegan whipped cream (or want to make some yourself) that would also be great!

These egg rolls are a super fun take on a classic holiday dessert. And EVERYONE will love them!

Tips & Tricks

Don’t overfill the egg rolls. 2 tablespoons may not look like a lot of filling, but it is perfect.

Make sure that you seal the edges when rolling up the egg rolls, otherwise you’ll end up with a mess when you fry them.

Unfortunately, there is no way around frying these. I tried baking them and air frying them and they are just not the same.