These Pumpkin Pie Egg Rolls are a fried, fun twist on a classic & served w/ white chocolate cool whip and ooey-gooey caramel! A new tradition has been born!
Yeah. That’s right. You heard me.
And I know. I know. It’s only September, but I was recipe testing these egg rolls earlier this week and I just couldn’t wait to share it with you guys any longer! They completed the holy trinity of fried yumminess: start your day with with an eye opening breakfast egg roll, treat yourself to the cheesiest cheese wonton appetizer and then finish your day in heaven with this unexpected dessert.
So please, forgive me and eat a Pumpkin Pie Egg Roll, because these egg rolls are > pumpkin pie. They have all the classic pumpkin pie flavors you ♡ : cinnamon, spice, and everything nice, but instead of putting the filling into a pie crust and baking it, we’re stuffing the filling into egg roll wrappers and frying them.
Oh yeah. And I should also mention that after they’re fried to g.o.l.d.e.n. perfection, we top them with a white chocolate cool whip and drizzle them with ooey-gooey caramel.
New tradition? Count. Me. In.
To me, the thought of making egg rolls has always seemed so daunting for two reasons.
1. The rolling. How the heck do you make them look pretty?
2. The frying. Hot oil? Noooo thank you.
Then… I actually tried it and realized it’s actually not hard at all! 😉
If you do decide to make this recipe (and really, you should) definitely watch the video above 👆 ! We show you in detail just how easy it is to make, roll, and fry these pumpkin pie egg rolls! You can also see our Breakfast Egg Rolls for step-by-step photos on how to roll an egg roll!
But let’s talk about how these things actually taste.
Um. Basically, they taste like perfection.
The inside pumpkin filling is made with pumpkin puree, brown sugar, vanilla, cinnamon, salt, ginger, cloves, and nutmeg. All classic flavors that, you know, just work. There’s a reason we all love pumpkin pie during the holidays!
The egg roll wrapper mimics the pie crust. Honestly, I actually prefer the egg roll texture to the traditional crust AND you get to eat these with your hands. Finger food #forthewin and once fried, the wrapper becomes so wonderfully warm and so darn crispy I almost can’t take it!
And you can’t have pumpkin pie without cool whip. Amiright? But, of course, I had to put a little twist on it. To add juuust a bit of extra oomph, I flavored my cool whip with instant white chocolate pudding. The cool, creaminess of the cool whip really cuts the spice from the filling and contrasts beautifully with the hot, fried egg roll wrapper.
Are you drooling yet? Because we’ve got one. more. thing…the caramel.
Today, I decided to use a store bought ice cream caramel topping, but feel free to make homemade if you’d like! I have the ultimate bourbon salted caramel that would be fantastic!
After the Pumpkin Pie Egg Rolls are fried and topped with the white chocolate cool whip, we’re going to smother them in that caramel.
I mean…come ooooon!
I have no more words. Just do me a favor and make these crispy, creamy, spiced Pumpkin Pie Egg Rolls with White Chocolate Cool Whip and Caramel.
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