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!
This year, Trevor and I are starting a new tradition. This new tradition includes eating lots and lots of Pumpkin Pie Egg Rolls.
Wait? What?
Yeah. That’s right. You heard me.
Pumpkin…
Pie…
Egg Rolls…
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.
Deal?
– Jennifer
PS: We used these tools in today’s recipe that made things super easy: a silicone brush
Show me the yummy!
- 1 package egg roll wrappers you'll only need 14
- 1 (16 oz) can pumpkin puree
- 1/2 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- water for brushing the egg roll wrappers
- vegetable oil for frying
- 1 (3.5 oz) package Instant White chocolate pudding
- 1 cup skim milk
- 1 (8 oz) container Cool Whip thawed
- 1 jar caramel topping
- In a large bowl whisk together pumpkin puree, brown sugar, vanilla, cinnamon, salt, ginger, cloves, and nutmeg until well incorporated. Set aside.
- *Take 1 egg roll wrapper with a corner facing you and place it on your counter top.
- About an 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.
- 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 14 egg roll wrappers are complete.
- Fill a medium sized sauce pan with about 1 inch of vegetable oil.
- Heat to 325 degrees F.
- 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.
- In a large bowl, combine pudding mix and milk and mix well. Fold in Cool-Whip and mix until completely incorporated.
- Take fresh egg rolls and top with cool whip and caramel.
- Serve immediately!
*Be sure to check out the video for visuals on how to roll and fry these! 🙂
Amazing! pumpkin egg rolls!? so creative! Love this and you make it look so easy. Ready for pumpkin everything, yum! Pinned! 🙂
Thanks Ana! I am SO ready for all things pumpkin. 🙂
These are so genius!!!! Seriously, how did you think of these? There is nothing quite as good as pumpkin pie…fried.
Thanks Brielle! You can pretty much fry anything and make it better…right? 😉
SO FUN!! I love this idea for an eggroll. So pretty and tasty!
Thanks so much, Steph! We definitely had fun making these. 🙂
What a fun new recipe idea. Very fun…and you are right. Frying always seems so daunting.
Thanks Sandi! It DOES…but I promise it’s not. 🙂
All I can say is thank God bathing suit season is OVER!
HA!!!!!! Love it. Meeee too. 😉 Glad the recipe testing was after bikini season, too. 😉
I want these in my life right at this very moment! 😀 Really lovely recipe and photography!
Thanks for sharing!
Thanks Madiha! 🙂
oh woaaah!! And then you top it off with white chocolate cool! This is soo good 😀
Thanks, Howie! 🙂
These look so amazing, I have to make them, I am so glad to have them in my pumpkin recipe round up!
Yes! Thanks for including them in your round-up, Sara! 🙂
Whaaaaaaat??? I’m drooling over here. LOVE THIS!
Thank you so much! 🙂 They’re pretty fun!
Oh wow! This looks like something I could have 1000 of! 😝 😝 😝 😝
Thanks Olivia! Me too. 😉
I love all the flavors in this egg rolls. Your new tradition of wanting to have more pumpkin pie egg rolls is inspiring me to do the same.
Thank you! 🙂 I love twists on classics, so this was fun!
This is one tradition that I NEED to be a part of – you’re killing me over here! This is such a genius idea!
Thanks Sarah!! 🙂
Brilliant! I’m always looking for variations of pumpkin pie recipes. These look so delicious!
Thanks Judy! 🙂
Can these be made ahead and frozen and then reheated?
Hi Lisa! I haven’t tried that personally, but I don’t see why not! My suggestion: 1. Make the egg rolls according to directions (don’t fry them!) 2. Wrap the individual (uncooked) egg rolls in aluminum foil 3. Place the wrapped egg rolls in a resealable plastic bag and freeze. 4. When ready to serve, thaw the frozen egg rolls in the refrigerator – I’m not sure how long this would take… a few hours? 5. Fry the egg rolls according to recipe directions. I’d love to hear how this works for you, Lisa! Hope that helps!! 🙂
Just made these pumpkin pie egg roll and followed recipe. Just had one and they taste way to much like pumpkin and not like pumpkin pie, any suggestions?
Hi Cindy! Thanks for trying the recipe! You could definitely add more sugar, maybe add an extra 1/4 cup? Give it a taste, and if it’s not sweet enough, you could add another 1/4 cup. You could also up the spices! Try adding 1/4 teaspoon more cinnamon, etc. Taste as you go along, until it tastes how you like you pumpkin pie! 🙂 I hope that helps! Let me know how it works out! 🙂
Could these be baked? I know its kindof a party-pooper thing to do. but just wondering if we could cut a little of the fat out.
Hi Ashley! Sure! They definitely won’t be as crispy, but it should work fine. 🙂 Directions: Preheat oven to 400 degrees F and line a baking sheet with a silicone mat. Prepare egg rolls as directed above. Place egg rolls on the baking sheet and spray the tops very lightly with cooking spray. Bake for 10-12 minutes, flipping halfway through. I’d love to know how they turn out from baking! 🙂
My jaw dropped when I saw this recipe on Pinterest! I love pumpkin all year round, and I plan to make these asap! I was also wondering about baking the rolls instead of frying. Do you think they’d be crispier if lightly brushed with an egg wash between rolling and baking? I’ve never cooked with egg roll wrappers before, and I wouldn’t want to make them gummy or anything.
Thanks!! xo
Thank you so much for your kind words, Marissa! I would recommend frying these for best results, but if that’s not an option, I would preheat the oven to 400 degrees F and line a baking sheet with a silicone mat. Place the wontons on the baking sheet and spray the top very lightly with cooking spray. Bake for 10-12 minutes, flipping halfway through. Let me know if you bake them… I’d love to see how they turn out!
Do you think these could be made with an air fryer?
Hi Debbie! Honestly I know nothing about air fryers, but if they work similarly to deep fryers (using less/no oil, of course) I’d imagine it would work just fine. If you give it a try, I’d love to know how it works out! 🙂
I would like to know, can these be made a day ahead of time and still taste great without going soggy? Do you store them in a sealed container on the counter top or in the frig? Want to make them for a rehearsal dinner for this Thursday evening as a hand held dessert and dip into the topping as she doesn’t want plated desserts. Any help would be appreciated. Thank you. I also thought a faster idea was to sift icing sugar on top if you wanted to avoid the topping for a pretty less messy dessert. Thank you.
I think that would be fine, Jill! I hope it works out for you! 🙂 I would store them in a container in the fridge.