INGREDIENTS
1 package egg roll wrappers
1/2 cup brown sugar packed
1/4 teaspoon ground cloves
1 16 oz can pumpkin puree
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
Oil for frying.
INSTRUCTIONS
In a large bowl, mix together all ingredients until well incorporated then set aside.
Take each egg roll wrapped and face the corner towards you, and place 2 tablespoons of the filling in each wrapper
brush the edges of the wrappers with water
Fold the corner nearest to you over the filling.
Gently press the wrapper around the filling, because you do NOT want air in them
Fold the right and left corners of the wrapped toward the middle of the filling , one by one.
Brush the rest of the wrapper with water, then roll up the rest of the egg roll
Make sure all edges are sealed completely, (you do not want filling coming out while frying)
You dont want the rolls TOO damp , just wet enough to keep them sealed before frying
Repeat process until they are all filled and ready to fry!
FOR FRYING:
In a Medium , (semi deep) sauce pan, fill with about one inch of oil
heat until 325F
One at a time, slowly put each filled roll into the HOT oil carefully.
Fry until golden brown, (about one minute)
using tongs, remove from the oil, and place onto a cooling wrack lined with a paper towel
Repeat with remaining egg rolls.
ENJOY!
