Japanese Pumpkin Eggrolls with Caramel Sauce

Japanese Pumpkin Eggrolls with Caramel Sauce

From: Chef Kathy Fang, Fang Restaurant, San Francisco. Yield: 15-20 pieces.

2 15-oz. cans pumpkin
½ cup condensed milk
¼ cup shredded coconut
¼ cup honey
½ cup chopped candied pecans
1 package (25 sheets) of eggroll skins
1 egg, whisked
as needed, canola oil for frying (enough to fill a medium-size pot with oil to the middle, 4 to 5 cups)

For filling:

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