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Pumpkin-Pie Egg Rolls
Pumpkin-Pie Egg Rolls
0 Reviews
From: EatingWell.com, July 2018
A delightful twist on classic pumpkin pie, these sweet, crispy egg rolls will be your new favorite spiced pumpkin treat. Don't be concerned about the quantity of oil used for frying: only about half of it is absorbed during the cooking process.
- By: Carolyn Casner EatingWell Recipe Developer & Tester
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- ¾ cup unseasoned pumpkin puree
- ½ cup part-skim ricotta cheese
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 8 egg roll wrappers
- ¼ cup coconut oil
- 2 tablespoons sugar
Preparation
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Prep
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Ready In
- Whisk pumpkin, ricotta, brown sugar, vanilla, cinnamon, nutmeg and salt together in a medium bowl.
- Place an egg roll wrapper on a clean work surface with one corner facing you. Lightly brush the edges with water. Place a very generous 2 tablespoons of the pumpkin filling in a 3-by-1-inch log in the center, parallel to you. Fold both sides of the wrapper over the filling, then fold in the bottom corner and roll up as tightly as possible. Place on a parchment paper-lined plate. Repeat with the remaining wrappers and filling.
- Heat oil in a large skillet over medium heat until shimmering. Add the rolls and cook, turning frequently, until golden brown on all sides, 4 to 7 minutes total. Sprinkle the hot rolls with sugar.
- Serving size: 1 egg roll
- Per serving: 203 calories; 7 g fat(5 g sat); 1 g fiber; 30 g carbohydrates; 5 g protein; 32 mcg folate; 8 mg cholesterol; 9 g sugars; 9 g added sugars; 3,639 IU vitamin A; 1 mg vitamin C; 71 mg calcium; 2 mg iron; 220 mg sodium; 104 mg potassium
- Nutrition Bonus: Vitamin A (73% daily value)
- Carbohydrate Servings: 2
- Exchanges: 1½ starch, 1 fat, ½ other carbohydrate
