This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
When you think of egg rolls, you typically think of a savory side dish you find at a Chinese restaurant. But today we are making desserts with these egg roll wrappers, filling them with delicious flavors that remind me of the holidays (just in time!). I think you’ll find these egg rolls to be flaky, crunchy, and a perfect vessel for these holiday fillings like my Pumpkin Pie Egg Rolls.
The pumpkin filling will remind you of delicious pumpkin pie, but now it’s contained in this light, crispy egg roll. Feel free to use your homemade pumpkin puree instead of the canned pumpkin if you have some in your cupboard. The smell of the baking will fill your home with holiday spirit.
When rolling up your fillings, use water or an egg wash to seal the edges of the wrappers. Put a piece of parchment or foil on your baking sheet for easier clean up.
Just a Note: The egg roll wrappers are available in Asian Markets in the freezer section but I also put a link below to buy them online. Failing that you can always use filo pastry or puff pastry.
Wait, you want even more Dessert Egg Rolls? Here are Apple Pie Egg Rolls and Pecan Pie Egg Rolls.
Fall in love with Baking this time of year. I have plenty of recipes to keep you busy. Try my Apple Crisp, Twix Pie, and even my Homemade Pop-Tarts.
Try These Recipes!
Watch The Recipe Video!
Pumpkin Pie Dessert Egg Rolls
Ingredients
- 1 egg
- ½ can (15oz) tinned pumpkin puree conversion
- ¼ cup (2oz) brown sugar conversion
- ½ teaspoon pumpkin pie spice
- ⅛ teaspoon salt
- 12 Egg Roll Wrappers
- 1 egg , scrambled for egg wash
- Cinnamon sugar
Instructions
- In a bowl, combine ingredients and whisk until smooth.
- Scoop two heaping tablespoons onto wrapper and fold sides over to secure the filling in the middle. The filling can be quite runny, so use a dab of water to glue the wrapper to itself to hold it together.
- Place rolls on baking sheet and brush with egg wash. Sprinkle with cinnamon sugar
- Bake at 375oF (190C) for 15 minutes.
I have another pumpkin recipe I was going to make tomorrow and it only takes 1/2 a can of pumpkin puree. I wondered how I would use up the rest of the can! Now I know. I even have egg roll wrappers in the fridge! Thank you so much.
Hi Gemma,
I love the idea of handheld desserts. I didn’t hear a crunch (like savory fried egg rolls) so does baking eliminate the crunchy/crispy factor? If so, can I brush with melted butter or spray with oil, so it has that crunchy crispy outcome?
Secondly I read we can add cream cheese, does cream cheese need to be refrigerated or room temp for the pumpkin egg rolls?
Hi Gemma,
I was wondering if you had the nutritional facts for these. Calories, carbs and such. I’m always looking for ways to make lighter desserts!
Thank you!
This recipe sounds great. I will try this weekend. My question is can you put cream cheese in the filling, or just leave a great recipe as is. I have cream cheese left over. I don’t know if I should use it in this recipe, or throw it out. Sincerely, Sylvia
On the recipe, you call for 1/2 can (15 oz) of pumpkin puree. I find that a little confusing, because the average can of pumpkin is 15 oz. Does the recipe need 15 oz, or 7.5 oz?
We like our pumpkin pie cold.. will your pumpkin egg rolls sustain the refrigerator ?