Preparation

1. Add the pumpkin, tofu, brown sugar & pumpkin pie spice to a food processor. Blend until smooth, scraping down the sides as needed. Transfer the mixture to a large bowl and add the flour. Mix until the flour is combined. Place the bowl in the fridge to chill for 30 minutes.
2. To assemble, place one egg roll wrap on a clean surface – corner facing you. Add 2 tablespoons of filling to the wrap. Use your fingers to wet the bottom corner. Fold it up over the filling and press it down to seal. Fold in the sides and roll up the rest of the way. Wet the top corner before pressing it in to seal. Repeat with the remaining ingredients.
3. Heat about 1″ of oil in a skillet to 325 degrees. Once hot, gently place the egg rolls into the oil – I was able to fit 4 at a time, just don’t overcrowd the pan. Brown on both sides, approximately 1 minute per side. Remove with a metal slotted spoon and place on a paper towel lined plate. Repeat with the remaining egg rolls.
4. Serve hot or at room temp, dusted with powdered sugar.