Pumpkin Cheesecake Taquitos!

Method

1. In a small bowl, mix together the pumpkin puree, 1/4 cup sugar, 1 tsp vanilla and 1 tsp pumpkin pie spice until smooth, set aside.

2. In another small bowl, mix together the softened cream cheese, lemon zest, lemon juice and 3 tbsp sugar until smooth. set aside as well.

3. Take each egg roll wrapped and face the corner towards you, and place 2 tablespoons of the cheesecake filling in each wrapper, then 2 tablespoons of the pumpkin mixture on top, evenly.

4. brush the edges of the wrappers with water

5. Fold the corner nearest to you over the filling.

6. Gently press the wrapper around the filling, because you do NOT want air in them

7. Fold the right and left corners of the wrapped toward the middle of the filling , one by one.

8. Brush the rest of the wrapper with water, then roll up the rest of the egg roll

9. Make sure all edges are sealed completely, (you do not want filling coming out while frying)

10. You dont want the rolls TOO damp , just wet enough to keep them sealed before frying

11. Repeat process until they are all filled and ready to fry!

For Frying:

1. In a Medium , (semi deep) sauce pan, fill with about one inch of oil

2. heat until 350F

3. One at a time, slowly put each filled roll into the HOT oil carefully.

4. Fry until golden brown, (about one minute)

5. using tongs, remove from the oil, and place onto a cooling wrack or plate then sprinkle with the powdered sugar and cinnamon as soon as each is removed from the oil.

6. Repeat with remaining egg rolls.

7. ENJOY!