It has been some time since I did one of my egg roll recipes, so I decided with Thanksgiving this week I would do an awesome dessert one! These Pecan Pie Egg Rolls are totally to die for. The perfect little single serve dessert for any one who loves pecan pies. This would be a total hit at any Thanksgiving get together, but these out instead of a full pie and I know for a FACT they will be destroyed! Top them with some whip cream and that’s it game over man you just won Thanksgiving lol. Anyway there are only days left, to plan and I know you are going to make these. When you do make sure you take a picture and post it to my Facebook page!
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Ingredients
- 2 Cups Pecans, Chopped
- 1 Cup Corn Syrup
- 3 Eggs
- 4 Tbsp. Butter
- 2/3 Cup Brown Sugar
- 1-1/2 tsp. Vanilla
- 12 Egg Roll Wrappers
- Salt
Instructions
- In pot, heat corn syrup, brown sugar, eggs, butter and salt over medium heat.
- Once at a boil, reduce heat and stir in pecans. Allow to simmer for 8-10 minutes, until mixture begins to thicken. Stir in vanilla and combine completely.
- Heat oil in fryer or pan to 350 degrees.
- Lay egg roll wrapper on working surface, place a heaping Tbsp. of cooled filling in center of the wrapper.
- Fold wrapper over filling, fold sides in, and roll tightly. Dampen the end of the egg roll and finish rolling. (see video in post)
- Fry egg rolls in heated oil for about 3-4 minutes until golden brown.
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