Sweet Potato Pie Egg Rolls with Cream Cheese Glaze
Sweet Potato Pie Egg Rolls with Cream Cheese Glaze
Ingredients
For the Sweet Potato Pie Filling
- 2 pounds sweet potatoes, peeled
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 2 Marie Callender's 2 Deep Dish Pastry Pie Shells, thawed
For the Sweet Potato Pie Egg Rolls
- 12 egg roll wrappers
- 4 cups vegetable oil, for frying
- 1/4 cup water, for sealing
For the Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 375°F. Place peeled sweet potatoes on a baking sheet lined with aluminum foil. Bake for 45-60 minutes, or until very soft when pierced with a fork.
⏱️ 60 min•🌡️ 375
- 2
Remove sweet potatoes from the oven and let cool slightly. Scoop the flesh into a large bowl and mash thoroughly. Add granulated sugar, brown sugar, 1 teaspoon vanilla extract, and 1/4 cup milk. Mix until smooth and well combined.
⏱️ 10 min
- 3
Pour the sweet potato mixture into the two thawed pie shells. Bake for 30-40 minutes, or until the filling is set and the crust is golden brown. Let cool completely.
⏱️ 40 min•🌡️ 375
- 4
Once cooled, scoop out a significant portion of the baked sweet potato pie (including some of the crust) into a metal mixing bowl. Using a wooden spoon, mash and break down the mixture further until it forms a cohesive, slightly chunky filling for the egg rolls.
⏱️ 10 min
- 5
To assemble the egg rolls, lay an egg roll wrapper on a clean surface in a diamond shape. Place about 2 tablespoons of the sweet potato filling in the center. Moisten the edges of the wrapper with water.
⏱️ 10 min
- 6
Fold the bottom corner over the filling, then fold in the side corners. Roll tightly from the bottom towards the top corner, sealing the edges firmly to create an egg roll shape. Repeat with remaining wrappers and filling.
⏱️ 15 min
- 7
Heat vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350°F. Carefully place egg rolls into the hot oil, frying in batches to avoid overcrowding. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
⏱️ 15 min•🌡️ 350
- 8
Remove fried egg rolls with tongs and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 2 min
- 9
While the egg rolls are cooling, prepare the cream cheese glaze. In a medium bowl, beat softened cream cheese until smooth. Gradually add powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract, mixing until a smooth, pourable glaze forms. Add more milk if needed for desired consistency.
⏱️ 5 min
- 10
Drizzle the cream cheese glaze over the warm egg rolls before serving. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato Pie Egg Rolls with Cream Cheese Glaze
Ingredients
For the Sweet Potato Pie Filling
- 2 pounds sweet potatoes, peeled
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 2 Marie Callender's 2 Deep Dish Pastry Pie Shells, thawed
For the Sweet Potato Pie Egg Rolls
- 12 egg roll wrappers
- 4 cups vegetable oil, for frying
- 1/4 cup water, for sealing
For the Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 375°F. Place peeled sweet potatoes on a baking sheet lined with aluminum foil. Bake for 45-60 minutes, or until very soft when pierced with a fork.
⏱️ 60 min•🌡️ 375 - 2
Remove sweet potatoes from the oven and let cool slightly. Scoop the flesh into a large bowl and mash thoroughly. Add granulated sugar, brown sugar, 1 teaspoon vanilla extract, and 1/4 cup milk. Mix until smooth and well combined.
⏱️ 10 min - 3
Pour the sweet potato mixture into the two thawed pie shells. Bake for 30-40 minutes, or until the filling is set and the crust is golden brown. Let cool completely.
⏱️ 40 min•🌡️ 375 - 4
Once cooled, scoop out a significant portion of the baked sweet potato pie (including some of the crust) into a metal mixing bowl. Using a wooden spoon, mash and break down the mixture further until it forms a cohesive, slightly chunky filling for the egg rolls.
⏱️ 10 min - 5
To assemble the egg rolls, lay an egg roll wrapper on a clean surface in a diamond shape. Place about 2 tablespoons of the sweet potato filling in the center. Moisten the edges of the wrapper with water.
⏱️ 10 min - 6
Fold the bottom corner over the filling, then fold in the side corners. Roll tightly from the bottom towards the top corner, sealing the edges firmly to create an egg roll shape. Repeat with remaining wrappers and filling.
⏱️ 15 min - 7
Heat vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350°F. Carefully place egg rolls into the hot oil, frying in batches to avoid overcrowding. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
⏱️ 15 min•🌡️ 350 - 8
Remove fried egg rolls with tongs and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 2 min - 9
While the egg rolls are cooling, prepare the cream cheese glaze. In a medium bowl, beat softened cream cheese until smooth. Gradually add powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract, mixing until a smooth, pourable glaze forms. Add more milk if needed for desired consistency.
⏱️ 5 min - 10
Drizzle the cream cheese glaze over the warm egg rolls before serving. Serve immediately.
⏱️ 1 min