Description
Pumpkin Spice Spring Rolls are a delightful fusion treat, combining creamy pumpkin and cream cheese filling with hints of brown sugar and pumpkin pie spice, all wrapped in crispy-fried spring roll wrappers. Each roll is enhanced with mini chocolate chips for a sweet surprise and finished with a dusting of powdered sugar and a side of caramel sauce, offering a festive dessert perfect for autumn gatherings or cozy nights.
Ingredients
- 12 spring roll wrappers
- 2 cups pumpkin puree
- 4 oz cream cheese, softened
- 1/4 cup brown sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1/4 cup mini chocolate chips
- 1 egg, beaten (for sealing)
- Oil for frying
- Powdered sugar for dusting
- Caramel sauce for dipping
Instructions
- In a bowl, combine pumpkin puree, cream cheese, brown sugar, pumpkin pie spice, and vanilla extract until smooth.
- Fold in mini chocolate chips.
- Place 2 tablespoons of filling in the center of each spring roll wrapper.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly.
- Brush the edges with beaten egg to seal the rolls securely.
- Heat oil in a deep pot to 350°F (175°C).
- Fry the spring rolls in batches for 2-3 minutes or until golden brown.
- Drain fried rolls on paper towels to remove excess oil.
- Dust with powdered sugar and serve warm with caramel sauce for dipping.
Notes
If you don’t have pumpkin puree, you can use sweet potato puree. Use mascarpone as a substitute for cream cheese. For a dairy-free version, select vegan cream cheese and check your chocolate chips brand. Spring rolls can be assembled ahead and refrigerated for up to 4 hours before frying. To store, keep leftovers in an airtight container in the fridge for up to 2 days; reheat in oven for crispiness. Ensure oil remains at 350°F; if too low, rolls absorb more oil and turn soggy.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Fusion