- Whisk together the pumpkin puree, ¼ cup of granulated sugar, vanilla extract, and pumpkin pie spice in a small bowl until smooth. Transfer mixture to a piping bag and set aside.
- In a separate small bowl, whisk together the cream cheese, lemon zest, juice and 3 tablespoons of granulated sugar until smooth.
- Cut off the tips of both piping bags. Pipe a line of the cheesecake mixture in the center of a Dynasty Egg Roll Wrapper. Then pipe a line of the pumpkin next to the cheesecake line. Brush the edges of the wrapper with water.
- Fold up the egg roll, like you would a burrito, and seal it to prevent any mixture from coming out in the fryer. Repeat with the remaining filling and wrappers.
- Heat 2 inches of vegetable oil in a pan to 375˚F. Fry the egg rolls in batches for 2 to 3 minutes or until golden brown. Remove from oil and roll them around in cinnamon sugar while still hot. Allow the egg rolls to cool for at least 10 minutes before serving with whipped cream. Enjoy!
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