Ingredients for Spiced Pumpkin Spring Rolls
- Pumpkin Puree
- Eggs
- Cinnamon
- 1 teaspoon ground cardamom
- Fresh Ginger
- ¼ cup honey
- Sugar
- Almond Extract
- Salt
- 1 package (about 20) spring roll wrappers
- Canola Oil
- Powdered Sugar
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How to Make Spiced Pumpkin Spring Rolls
- In a medium bowl, combine pumpkin puree, ground cardamom, honey, and grated ginger. Mix well until thoroughly combined.
- Lay out spring roll wrappers on a clean, flat surface. Lightly dampen a kitchen towel to keep wrappers from drying out.
- Place about 2 tablespoons of the pumpkin mixture in the center of each spring roll wrapper.
- Fold the sides of the wrapper inward, then tightly roll up from the bottom, tucking in the filling as you go.
- Heat vegetable oil in a large skillet or wok over medium heat.
- Carefully place the spring rolls in the hot oil, a few at a time, and cook for about 2-3 minutes per side, or until golden brown and crispy.
- Remove spring rolls from the skillet and place them on a wire rack to drain excess oil.
- Serve immediately, optionally topped with a dollop of whipped cream or a sprinkle of cinnamon.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
42g
Fat
2g
Carbs
11g
