I am a nut-in-my-desserts-lover. I’ve found people love ’em or hate ’em in their treats, and I simply LOVE the texture and crunch that comes from nuts. Pecan Pie is pretty much my favorite part about Thanksgiving dinner, and really, I’ll eat it all year long. I also LOVE anything fried for that same crunchy reason, and savory egg rolls are among my favorite crunch!
I decided I’d try to make some Pecan Pie Egg Rolls after I saw the Apple Pie Egg Rolls over at Spend with Pennies. At first it seems weird to put pecan pie + egg rolls together, right? Just think turnovers, or those fruit pies we used to eat in our childhood. The egg roll wrap is neutral, so you can go sweet or savory with them.
I pretty much just made a pecan pie, omitting the crust. Then filled the egg rolls, and cooked ’em up. Here’s a fun little step by step collage:
For the pie part, I used the basic recipe on the Karo Syrup site (below). You can always add cranberries or chocolate chips to the mixture, to spice it up a bit more! I also love my pecan pie with vanilla ice cream, so I made sure that was handy upon eating. By the way, I found my egg roll wrappers in the produce section near the lettuce. I looked all around for them!
After cooking the pie, I had to let it settle, so the time duration was a bit longer (nearly an your to cook, 2 hours to sit). Really, you COULD just buy a pre made pecan pie to fill up the egg rolls, too. Just sayin’…
You can also bake them for 20 minutes (flipping half way) if you want to go without the frying mess.
- 1 cup Karo® Light OR Dark Corn Syrup
- 3 eggs
- 1 cup sugar
- 2 tablespoons butter, melted
- 1 teaspoon Spice Islands® Pure Vanilla Extract
- 2 cups pecans
- 16 egg roll wraps
- oil to fry
- Preheat oven to 350°F.
- Mix corn syrup, eggs, sugar, butter and vanilla using a spoon.
- Stir in pecans.
- Pour filling into pie dish.
- Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below).
- Cool for 2 hours on wire rack before serving.
- Wrap 2 Tablespoons of pecan pie mixture into each egg roll wrap
- wrap and seal with a touch of water
- fry 5-7 minutes on each side on medium heat on stovetop
- I took a bunch of different shots (it was a hard one to photograph) so I’ll just share ’em
If you don’t eat them all up right away, refrigerate or freeze, just put them in the oven for 10 minutes to warm or re-fry them, for that crunchy texture.
So what do you think? Give it a try???
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