Pecan Pie Egg Rolls – instead of traditional pecan pie, turn it into something fun.  Gooey pecan pie filling inside of a crispy egg roll and topped with whipped cream!

What is your favorite Thanksgiving dessert? For most people it comes down to pumpkin pie or pecan pie. We have pumpkin pie every single year at my house, but my uncle has always been a pecan pie guy, so every once in a while it made an appearance on our table too. These Pecan Pie Egg Rolls are my way of giving pecan pie lovers something a little more fun than a regular slice.

 

The filling is cooked right on the stovetop until it’s thick and gooey, then wrapped up in egg roll wrappers and fried until golden and crispy. You get all that buttery, brown sugar pecan flavor in a handheld dessert that’s crunchy on the outside and melty on the inside. Pair them with Pumpkin Dump Cake and you’ve got both sides of the great Thanksgiving pie debate covered without rolling out a single crust.

Ingredient Notes

• Corn Syrup – light corn syrup is what I usually use. Dark corn syrup works too and gives the filling a deeper, more caramel-like flavor.
• Light Brown Sugar – adds that rich, molasses sweetness you expect from pecan pie.
• Eggs – help the filling thicken as it cooks on the stovetop.
• Butter – for richness. I use salted or unsalted, either works since there’s only a little added salt.
• Salt – balances out all that sweetness.
• Pecans – chopped, so they fit nicely in the wrappers and every bite gets some crunch.
• Vanilla Extract – stirred in at the end for the best flavor.
• Egg Roll Wrappers – found in the refrigerated produce section of most grocery stores. If they’re frozen, thaw them completely before using.
• Vegetable Oil – or any neutral flavored oil for frying.
• Water – to seal the edges of the wrappers.
• Whipped Cream – Homemade Whipped Cream is my favorite!

How To Make Pecan Pie Egg Rolls

1. Cook the filling. In a heavy bottom stock pot, combine the corn syrup, brown sugar, eggs, butter, and salt over medium heat. Bring to a boil, then reduce the heat and stir in the pecans. Let it cook at a low boil for 8-10 minutes, stirring, until the mixture starts to thicken. Stir in the vanilla.
2. Cool completely. Take the pot off the heat and let the filling cool all the way. Hot filling will soften the wrappers and make them tear, so don’t rush this step.
3. Heat the oil. Add 2-3 inches of oil to a deep frying pan and heat to 360°F.
4. Fill and roll. Lay an egg roll wrapper on a board in a diamond shape. Add about 1/4 cup of the cooled filling near the bottom corner. Wet the edges with water, fold the bottom corner over the filling, fold in the sides, and roll up tightly. Repeat with the remaining wrappers.
5. Fry. Carefully add 2-3 egg rolls at a time to the hot oil and fry for 3-4 minutes, until golden brown.
6. Drain and serve. Move the egg rolls to a wire rack to drain and cool slightly. Serve warm with whipped cream.

Recipe Tips

• Let the filling cool – this is the most important step. Warm filling melts through the wrappers and makes them fall apart.
• Roll them tight – a snug roll with well-sealed edges keeps the filling from leaking into the oil.
• Use a thermometer – keeping the oil at 360°F gives you a crispy, golden shell without a greasy egg roll.
• Don’t crowd the pan – fry just 2-3 at a time so the oil temperature doesn’t drop.
• Drain on a wire rack – it keeps the bottoms crispy and gets rid of extra grease.
• Dust while warm – sprinkle with powdered sugar or toss in cinnamon sugar right after frying so it sticks.

How To Make Them In The Air Fryer or Oven

Not in the mood to deep fry? Both of these methods work great. The texture is a little different than fried, but they’re still crispy and delicious.

Air Fryer: Brush the egg rolls with vegetable oil and arrange in a single layer in the air fryer basket (usually 4-5 at a time). Cook at 390°F for 6 minutes, flip, and cook for another 4-5 minutes until crispy.

Oven: Brush the egg rolls with oil and place seam side down on a parchment-lined baking sheet. Bake at 425°F for 12-15 minutes, flipping halfway, until golden and crispy.

I use this same method for my Air Fryer Egg Rolls and Southwest Egg Rolls.

Variations

• Dark corn syrup – swap it in for the light corn syrup for a deeper, more robust, caramel-like filling.
• Cinnamon sugar coating – skip the powdered sugar and toss the warm egg rolls in cinnamon sugar for a churro-style finish.
• Caramel drizzle – drizzle with caramel sauce right before serving for an extra-decadent dessert.
• À la mode – serve with a scoop of vanilla ice cream instead of whipped cream.

Serving Suggestions

These are best served warm, while the shell is crispy and the filling is gooey. Top them with whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream. For Thanksgiving, I like to set them out on a platter next to a classic pie like Pumpkin Pie so everyone can try a little of both.

Storage & Make Ahead Tips

• Make the filling ahead – cook the filling up to a day ahead, cover, and refrigerate. Cold filling is actually easier to scoop and roll, so this is a great way to split up the work.
• Reheating – pecan pie egg rolls are best fresh, but if you make them ahead, reheat them in the oven to warm them through and re-crisp the shell. Skip the microwave, it makes the wrappers soggy.

More Fun Dessert Recipes

• Cake Batter Cookies
• Mini Pumpkin Pie
• Sugar Cookie Chex Mix
• Apple Upside Down Cake
• Peanut Butter Cake