Szechuan Pumpkin Spring Rolls

The other day, we bought some spring roll wrappers to make Shiitake Ginger Spring Rolls. The package had many more wrappers than we used in the aforementioned recipe, so we decided to try making another different type of spring roll! Given the time of year it is, this different spring roll pretty much had to make use of a fresh pumpkin.

We decided to add some caramelized sliced garlic and ground Szechuan peppercorns to our filling as well to balance out the natural sweetness of the cooked pumpkin. That brings me to a quick word on Szechuan peppercorns…don’t use too many. They have a very unique flavour, and we find that when we use too many, they leave our mouths with a tingling/numb well after the meal, which is apparently due to a particular chemical compound found within them. If you prefer not to experience this, just skip the peppercorns, and continue on!

These spring rolls would go very well with as a side dish for boldly flavoured stir fries like Venison Peppersteak Stir Fry, Szechuan Chicken and Eggplant Stir Fry, or Chicken and Mushrooms in Oyster Sauce…or you can do like we did and put them atop a bed of greens and eat them for lunch or serve them as an hors d’oeuvre.

Time: 35 Minutes


  • Pumpkin
  • Garlic
  • Spring or Egg Roll Wrappers
  • Ground Szechuan Peppercorns (don’t use too many)
  • Soy Sauce


  • Place an oven safe pan with some water in it in the bottom rack of your oven, and preheat to 400 degrees F. Line a baking sheet with some foil, and give it a good oil spray.
  • Break down your fresh pumpkin. Then, remove skin, and grate the flesh with the shredding attachment of your food processor or by going to town with a box grater.
  • Peel and slice your fresh garlic.
  • Heat some oil in a pan, and when it’s hot, add your garlic. Allow to cook for about 3-4 minutes, stirring occasionally.
  • Add your shredded pumpkin and ground Szechuan peppercorns to the pan, and stir to combine.
  • Allow to cook for a few minutes, and then add in some soy sauce.
  • Continue to sautee until all liquid in your pan has evaporated, and your pumpkin has softened. (Getting rid of the liquid will prevent your spring rolls from getting soggy as they bake).
  • Working one at a time, lay your spring roll wrappers out on a clean surface, and add your cooked pumpkin filling. Then, fold them up like an envelope, and place them atop your baking sheet.
  • When all of your rolls are wrapped, give them a good oil spray on top, and place them in the oven.
  • Bake for about 20 minutes. At this point, they should be crispy and golden brown. Remove from the oven.
  • Plate, devour, and enjoy!

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