Pumpkin-Pie Egg Rolls

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.