Pumpkin Pie Egg Rolls
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 wrapper!
Equipment
Ingredients
- 1 15-ounce can pumpkin puree
- 1/2 block Nasoya Silken Tofu drained
- 3/4 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 4 tablespoons flour
- 18 Nasoya Egg Roll Wraps
- oil for frying
- powdered sugar optional, for serving
Instructions
- 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.
- To assemble, 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 up the rest of the way. Wet the top corner before pressing it in to seal. Repeat with the remaining ingredients.
- 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.
- Serve hot or at room temp, dusted with powdered sugar.
Video
Notes
- 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.
- You will probably need to adjust the heat on your stove throughout the frying process. Just keep an eye on how quickly the egg rolls are browning and adjust as needed.
Nutrition
Calories: 156kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g