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pumpkin spring rolls 9
pumpkin spring rolls 9
Recipes

Make These Pumpkin Pie Spring Rolls This Fall

This article is written by a student writer from the Spoon University at McGill chapter.

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 they’re the perfect finger food dessert. For a date or just a more bougie approach, you can plate them nicely, too.

So here it is: Pumpkin Pie Spring Rolls.  

pumpkin pie  bread pastry
Helena Lin

Pumpkin Pie Spring Rolls

Difficulty:BeginnerPrep time: 10 minutesCook time: 5 minutesTotal time: 15 minutesServings:6 servings

Ingredients

Instructions

  1. Photo by Helena Lin

    Microwave the pumpkin puree for 1 minute. Add the brown sugar and pumpkin spice, mix to combine.

  2. Photo by Helena Lin

    Whisk together the softened cream cheese, maple syrup, and powdered sugar.

    #SpoonTip: I used my magic bullet to blend it to a smoother consistency.

  3. Photo by Helena Lin

    Peel apart 6 spring roll wrappers.

  4. Photo by Helena Lin

    In the middle of the wrapper, add around 2 tablespoons of filling

  5. Photo by Helena Lin

    Fold in the sides of the wrapper. Dab some water on the remaining flap, and roll to seal the spring roll.

  6. Photo by Helena Lin

    Fry the spring rolls until golden brown (around 1 minute per side) and place on a paper towel to drain.

  7. Photo by Helena Lin

    Serve with the dipping sauce on the side. That’s it, that’s all.

Helena Lin

McGill '17

Helena is in her final year studying Psychology at McGill. When not in school (which is as much as possible), you can find Helena recipe testing or exploring new cafes and restaurants in Montreal. Currently, Helena is also studying French cuisine at Le Cordon Bleu and is a food photographer for Foodora. "Some eat to survive, I survive to eat" - Helena Lin