Ingredients

1 cup corn syrup
2/3 cup Imperial Sugar Light Brown Sugar
3 whole large eggs
4 tablespoons butter
1/4 teaspoon salt
2 cups chopped pecans
1 1/2 teaspoons vanilla extract
12 egg roll wrappers
Vegetable oil (2-3 inches in bottom of pan)
Water
Optional Crème Chantilly

Instructions

In a heavy bottom stock pot, heat corn syrup, brown sugar, eggs, butter, and salt over medium heat. Bring to a boil. Reduce heat and stir in pecans. Cook over a low boil for 8-10 minutes, until mixture begins to thicken. Add vanilla extract, stirring until fully incorporated. 1
Remove from heat and let cool completely.2
In a frying pan, heat oil to 360°F. 3
Lay an egg roll wrapper on a board. Fill with about 1/4 cup of cooled pecan pie filling. Using your fingers, wet edges of egg roll wrapper with water. Fold wrapper over filling, fold sides in, and roll tightly. Repeat with remaining wrappers and filling.4
Drop 2-3 egg rolls into hot oil. Cook for 3-4 minutes, until golden brown.5
Remove to a wire rack to drain and cool.6
Serve topped with whipped cream.

Crème Chantilly

1 cup whipping cream
1 teaspoon vanilla extract
1 tablespoon + 1 teaspoon Imperial Sugar Extra Fine Granulated Sugar

In a cold bowl, whip the ingredients until firm peaks form.1
If using a stand mixer, make sure not to over whip the cream as it will turn into butter.2
Keep refrigerated.

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