Spiced Pumpkin Spring Rolls

From: HawaiiChef79

On Mar 17, 2009

I've actually had a dish similar to this in Japan and it was excellent. I think that frying is the way to go here. Also, I think the rolls in the photo by Tinkerbell are a bit too big. The rolls should be about the thickness of a finger and very long. The restaurant I went to didn't tuck the sides in, but used toothpicks to secure each open end. Also in stead of cardamom, I would try nutmeg. Lastly, I wouldn't add the honey to the mixture, but brush it on after frying. Those are just my suggestions! Love the idea!

From: ~Jen~

On Feb 20, 2009

Creative idea! I was not sure when or where to add the eggs so omitted them. For me the cardamom taste was too strong, but I think it could be the intensity of the cardamom I bought. I took these to a large tapas party and one party-goer said she loved it and, unpromoted as to what was in the roll, said it tasted like pumpkin pie. Most of the platter went untouched though. I agree with Rita that these could be improved in appearance and taste by being fried or with whipped cream. This can be tweaked into a five star recipe.

From: ~Rita~

On Feb 20, 2009

My 16 ounce of spring rolls had 20 sheets. I had about 1/2 cup filling left over. I have a feeling the chef was trying to keep the fat down in this recipe. I did bake as called for but the sheets were doughy inside just something not right. We tried them and it was thumbs down with everyone. So then I took the remaining and fried them with little better results. I wonder if there should have been some cream in the filling for more smoothness. Even cream cheese which would have firmed it up more for easier rolling and calming the spices some. Sorry I was hoping this would work but all we had was bites and the rest was discarded. An interesting try. With some tweaking this could work.

From: **Tinkerbell**

On Feb 20, 2009

4 stars - I could not find spring roll wraps so had to sub egg roll wraps. I had just finished a recipe that baked the rolls instead of frying & it turned out that we prefer the fried so I got down the high sided griddle for these little desserts. I'm really, really glad I did! The outsides had the perfect mix of crisp & soft instead of crumbling like taco chips. Anyway, the filling had just a bit too much cinnamon in it & was a little stronger than what DS or DH would have liked. DH ate them with some whipped cream, while DS & I ate them with just the powdered sugar. I would try these again with a few modifications to suit my family's tastes. A little less cinnamon, possibly a bit more sugar to sweeten the filling & trying it with only one egg to cut down on the watery filling. It actually refrigerated 24 hours, as my son made it the evening before we were going to eat it & it didn't firm up as much as I'd expected. All in all this was a recipe that we liked, one of my personal favorites, & I'm very likely to make it again. Thank you for sharing your creation! Made for RSC Lucky #13.