-
1
In a large bowl whisk together pumpkin puree, brown sugar, vanilla, cinnamon, salt, ginger, cloves, and nutmeg until well incorporated. Set aside.
-
2
Take 1 egg roll wrapper with a corner facing you and place it on your counter top. About 1 inch from that corner, place 2 tablespoons of filling on the wrapper perpendicularly. Brush the edges of the wrapper with water. Take the corner closest to you and fold it over the filling. The tip should be a little more than halfway across the wrapper. Gently press down around the filling, so no air remains. Take the right corner and fold that to the middle of the filling. Repeat with the left corner.
-
3
Brush the remainder of the wrapper with water and gently roll the rest of the way up. Make sure the seals are completely closed, or the filling will fall out while frying. If the outside of the wrapper is damp, gently pat dry or the wrapper will adhere to the bottom of the frying pan. Repeat until all egg roll wrappers are complete.
-
4
Fill a medium sized sauce pan with about 1 inch of vegetable oil. Heat to 325u00b0F.
-
5
One at a time, gently place each filled wrapper in the hot oil. Fry until golden, about 60 seconds. Using a metal slotted spoon, remove from the hot oil and place on a paper-towel-lined plate. Repeat with remaining egg rolls.
-
6
In a large bowl, combine pudding mix and milk and mix well. Fold in Cool Whip and mix until completely incorporated.
-
7
To serve, take fresh egg rolls and top with white chocolate whipped topping and caramel. Serve immediately!
-
8
Note: Be sure to check out the video in the related blog post for visuals on how to roll and fry these!
