Imagine biting into a crispy, golden egg roll that reveals the rich, sweet, and nutty essence of pecan pie with every mouthful. If you think that sounds irresistible, wait until you try these Pecan Pie Egg Rolls! This Southern-inspired treat combines the classic flavors of a beloved dessert with the fun and crunch of an egg roll, making it the perfect indulgence for any occasion. Whether you're looking to impress guests at a dinner party or simply satisfy your own cravings, these delightful morsels are sure to steal the show. Get ready to roll your way into dessert heaven!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Southern
Serves: 12 egg rolls
Ingredients
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1/4 cup corn syrup
- 1/4 cup butter, melted
- 1 tsp vanilla extract
- 1 egg, beaten
- 12 egg roll wrappers
- Oil for frying
Instructions
- In a medium mixing bowl, combine chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and beaten egg. Stir thoroughly until all ingredients are well incorporated and create a smooth, sticky filling.
- Prepare a clean work surface and lay out egg roll wrappers. Keep a small bowl of water nearby to help seal the wrappers.
- Position each egg roll wrapper diagonally on the work surface, forming a diamond shape facing you.
- Place approximately 2-3 tablespoons of the pecan pie filling in the center of each wrapper, ensuring it's compact and doesn't overflow.
- Fold the bottom corner of the wrapper up and over the filling, tucking it tightly.
- Fold in the side corners towards the center, creating an envelope-like shape.
- Roll the wrapper upward, sealing the top corner with a small amount of water to ensure it stays closed.
- Heat oil in a deep fryer or large heavy-bottomed pot to 375°F (190°C). Use a thermometer to maintain consistent temperature.
- Carefully place egg rolls into the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes per side until golden brown and crispy.
- Remove egg rolls with a slotted spoon and drain on paper towels to remove excess oil.
- Allow egg rolls to cool for 5 minutes before serving. Optional: dust with powdered sugar or serve with vanilla ice cream.
Tips
- Prep Ahead: To save time, you can prepare the pecan filling a day in advance and store it in the refrigerator. Just make sure to let it come to room temperature before filling the egg rolls.
- Sealing Technique: Ensure that your egg rolls are tightly sealed to prevent the filling from leaking during frying. Use a little water on the edges of the wrapper to help stick them together securely.
- Oil Temperature: Maintaining the oil temperature at 375°F (190°C) is crucial for achieving that perfect crispy texture. If the oil is too cool, the egg rolls will absorb excess oil and become greasy.
- Batch Frying: Fry the egg rolls in small batches to avoid overcrowding the pot, which can lower the oil temperature and lead to uneven cooking.
- Serving Suggestions: For an extra touch of decadence, dust your egg rolls with powdered sugar or serve them with a scoop of vanilla ice cream or whipped cream for dipping.
- Storage: If you have leftovers, store them in an airtight container in the refrigerator. Reheat them in the oven for a few minutes to regain their crispiness before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 3g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 30mg
