Ingredients
2 cups chopped peaches (fresh, frozen, or canned)
1 tablespoon fresh lemon juice
2 tablespoons salted butter (or unsalted with a pinch of salt)
½ cup light brown sugar
4 teaspoons cornstarch
½ teaspoon ground cinnamon
½ teaspoon pure vanilla extract
10 egg roll wrappers
2 tablespoons water (for brushing)
Vegetable oil (for frying)
Powdered sugar (for dusting, optional)
Vanilla Bean Dipping Sauce:
¾ cup powdered sugar
½ teaspoon vanilla bean paste (or vanilla extract)
2–3 tablespoons milk
Pinch of salt
Instructions
In a small saucepan, combine peaches, lemon juice, butter, brown sugar, cornstarch, and cinnamon. Bring to a boil, then simmer on low heat for about 10 minutes, stirring occasionally until thickened. Stir in vanilla extract and set aside to cool.
To assemble egg rolls, place a wrapper on a clean surface with a corner facing you. Brush the edges with water. Place about 2 tablespoons of cooled peach filling in the center. Fold sides inward and roll tightly. Seal the edges.
Heat oil to 350°F. Fry egg rolls in batches until golden brown, about 5-6 minutes. Drain on a wire rack over paper towels.
Dust with powdered sugar if desired. Serve with Vanilla Bean Dipping Sauce.
- Prep Time: 25 minutes
- Cook Time: 6 minutes