Sweet Potato Dessert Egg Rolls
Sweet Potato Dessert Egg Rolls
Print Recipe
Prep Time 30 minutes mins
Cook Time 3 minutes mins
- 12 6 inch egg roll wrappers
- 1 7 oz tub marshmallow cream
- 1 15 oz can Bruce’s Yam Cut Sweet Potatoes in Syrup; smashed
- 2/3 cup toasted pecan pieces plus extra for garnish
- 1/4 cup slivered basil
- 1 cup neutral oil for frying
- Salted caramel ice cream topping for drizzling
- Vanilla ice cream for serving
Lay out egg roll wrappers (4 at a time) on a work surface.
Spoon about 2 tablespoons marshmallow cream onto each wrapper followed by sweet potatoes, pecans and basil.
Wrap up according to directions on egg roll wrapper package.
Heat oil in a deep skillet to medium-high (340 degrees F.) and fry for 3 minutes (turning occasionally) until golden brown.
Drain on a paper towel then transfer to a warmed serving dish.
Drizzle with heated caramel sauce and extra pecans, if desired.
Serve with scoops of vanilla ice cream.
