PREP/COOK TIME: About One Hour
Makes 8 Servings

INGREDIENTS 

1 Tbs – Extra Virgin Olive Oil

1 Lb – Hot Italian Sausage, Casings Removed

1 Cup – Libby’s 100% Pure Pumpkin

1 Tbs – Ground Chipotle

1 Tbs – Ground Cumin

1 Tsp – Ground Cinnamon

½ Tsp – Nutmeg

1 Tsp – Vanilla

1 Tsp – Kosher Salt

1 Tsp – Coarse Black Pepper

2 Tsp – Fresh Lime Juice

2 Cups – Vegetable Oil, Plus ½ Cup for Brushing

1 Lb (One package) – Athens Phyllo Dough

AVOCADO CREAM SAUCE

1 – Large Avocado, Ripened, Peeled, Pitted and Halved

2 Tbs – Crème Fraiche, or Mexican Crema

½ Tsp – Kosher Salt

½ Tsp – Black Pepper

2 Tsp – Fresh Lime Juice

1 Tsp – Honey

1 Tbs – Cilantro, Chopped

THE NITTY GRITTY

AVOCADO CREAM SAUCE – In a medium bowl, mash avocado into crème fraiche with the back of a fork till blended. Add salt, pepper, lime juice, honey and cilantro; whisk till smooth-ish. Cover with cling film; set aside in fridge to chill.

SPRING ROLLS – In a medium bowl, mash avocado into crème fraiche with the back of a fork till blended. Add salt, pepper, lime juice, honey and cilantro; whisk till smooth-ish.In a 12” skillet, or non-stick pan, heat olive oil at medium high. Add spices and cook for about a minute till aromatic. Piece sausage into pan and cook till browned (about 5 minutes), stirring often. Add pumpkin, salt, pepper, vanilla and stir; cooking rawness out of pumpkin (about another minute). Remove from heat, add lime juice and stir to combine. Let filling cool to room temp.

Cover phyllo sheets with parchment, or wax paper, and a damp towel to keep from drying. Place 1 sheet on counter; brush with vegetable oil. Repeat and layer with 2 more sheets. Cut layers crosswise, about 6x14 inches. Place 1/4 cup of filling on short end of each layer. Fold edges in; rolling up firmly, with seam-side down.  Brush seam with water to hold secure. Recipe should make roughly 8 spring rolls. Cover and wrap left-over phyllo with damp paper towels and cling-film.

In another large skillet, or non-stick pan, heat vegetable oil at high; registering 375° F on a fry thermometer. Fry in batches; adding 4 spring rolls to hot oil, frying each side till golden (About 3 – 4 Minutes). Transfer rolls paper towels; draining oily excess. Serve with Avocado Cream Sauce. Garnish with fresh cilantro.

ADDITIONAL NOTE: Phyllo dough is an utter pain in the ass to work with. DO NOT take it out of its packaging till you’re ready to use it. AND do not buy the cheap stuff! I know it’s the holiday season and supermarkets have sales galore, but, DO NOT buy cheap! It’s an absolute ashy mess and a waste of your money. Buy a brand-name like Athens Phyllo, which I use for this recipe.