- 2 cans of pumpkin
- 1/2 Cup condensed milk
- 1/4 Cup shredded coconut milk
- 1/4 Cup honey
- 1/2 Cup chopped candied pecans
- 1 pack of eggrolls skins
- 1 egg, whisked
- 5 Cups canola oil
In a large bowl, mix all ingredients together excluding the egg and skins. Taste and add more honey or condensed milk for additional sweetness.
Place the square-shaped egg roll skin with one of the corners facing you. Place 1 tablespoon of the pumpkin filling on the bottom part of the skin closer to you and the corner. Do not place the filling in the center. Start rolling the skin by pulling the corner close to you over the filling. Tuck it in and keep rolling until you are at the middle of the square.
Pull the right side over the middle by folding it over filling. Repeat and pull the left side over the middle, folding on top of the right side. Finish rolling the skin with both right and left side tucked in. Dab whisked egg on the top corner and seal the egg roll.
Fill a medium-sized pot halfway with vegetable oil or canola oil and heat on high. (Filling the pot halfway allows the egg roll to float to the top without touching the bottom of the when they are done.) Gently place the egg roll into the pan and fry until golden brown.
Drain the egg roll on paper towels and serve with caramel sauce, chocolate sauce, or by itself.