For all you pumpkin spice AND pumpkin pie loving people out there (you know who you are), it's that wonderful time of year again. As you walk through the supermarket, every product imaginable has had pumpkin spice added to it. Why not? It's pure joy.
There's something about the combination of cinnamon, nutmeg, ginger, clove, and all spice that is just fall. This year, instead of making a pumpkin pie, I've decided to create a recipe for spring rolls instead.
I love spring rolls because you can buy the wrappers at almost any supermarket, they are extremely easy to put together, and are the perfect finger food dessert. For a date or just a more bougie approach, you can plate them nicely too.
Here it is... Pumpkin pie spring rolls.
Pumpkin Pie Spring Rolls
- Prep Time:10 mins
- Cook Time:5 mins
- Total Time:15 mins
- 1 cup pumpkin puree
- 1/3 cup brown sugar
- 1 1/2 teaspoon pumpkin spice
- 1/4 cup cream cheese
- 1 tablespoon maple syrup
- 1 tablespoon powdered sugar
- 1 pack spring roll wrappers
- Oil for frying
Microwave the pumpkin puree for 1 minute. Add the brown sugar and pumpkin spice, mix to combine.
Whisk together the softened cream cheese, maple syrup, and powdered sugar.
#SpoonTip: I used my magic bullet to blend it to a smoother consistency.
Peel apart 6 spring roll wrappers.
In the middle of the wrapper, add around 2 tablespoons of filling
Fold in the sides of the wrapper. Dab some water on the remaining flap, and roll to seal the spring roll.
Fry the spring rolls until golden brown (around 1 minute per side) and place on a paper towel to drain.
Serve with the dipping sauce on the side. That's it, that's all.