Name: Pumpkin Pie Egg Rolls with Cardamom Whipped Cream
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 servings
Ingredients: Canola oil, for frying; 1/2 cup heavy cream; 3 teaspoons powdered sugar; Pinch ground cardamom; Pinch ground ginger; 24 ounces pumpkin pie filling from leftover pumpkin pie (from approximately 2 slices); Sixteen 8-inch square egg roll wrappers; 2 large eggs, beaten; 1/2 cup granulated sugar; 1/4 cup ground cinnamon

Directions

Watch how to make this recipe.

Special equipment:

a deep-fry thermometer; a large piping bag

Heat 3 inches oil to 325 degrees F in a Dutch oven or deep skillet.
Whisk the heavy cream, powdered sugar, cardamom and ginger together in a bowl until soft peaks form. Transfer to a serving bowl and set aside in the refrigerator until ready to serve.
Scoop the pumpkin pie filling into a bowl and mix together until smooth. Spoon into a large piping bag and snip off the tip to make a 1/2-inch hole. Place an egg roll wrapper on a work surface with one of the flat sides facing you. Brush the edges with the egg wash. Pipe a horizontal line of the pumpkin pie filling just above the brushed edge closest to you. Fold in the sides and roll up to the top edge, making sure it seals. Continue with the remaining filling and wrappers.
Fry the egg rolls in batches until all sides are golden brown, 2 to 3 minutes on each side. Meanwhile, add the granulated sugar and cinnamon to a large bowl. Remove the egg rolls from the fryer and add immediately to the cinnamon-sugar mixture, tossing to coat.
Place the egg rolls on a platter and serve alongside the whipped cream.