Peach Cobbler Egg Rolls

• servings: 10 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

2 cups chopped peaches (fresh, frozen, or canned, see below)

1 tablespoon fresh lemon juice

2 tablespoon salted butter (or use unsalted and add a pinch of salt)

½ cup light brown sugar

4 tsp cornstarch

½ teaspoon ground cinnamon

½ teaspoon pure vanilla extract

10 egg roll wrappers

2 tbsp water (for brushing)

vegetable oil (for frying)

powdered sugar (for dusting, optional)

¾ cup powdered sugar

½ teaspoon vanilla bean paste (or vanilla extract)

2-3 tablespoons milk

pinch salt

Directions

Heat

In a small saucepan, heat chopped peaches, lemon juice, butter, brown sugar, cornstarch, and cinnamon.

Simmer

Bring to a boil, stirring, and then reduce heat to low and simmer, stirring occasionally, about 10 minutes or until thickened. Stir in vanilla extract, then set aside to cool.

Assemble

To assemble egg rolls, place an egg roll wrapper on a clean surface with one corner facing you. Brush the edges with water. place about 2 tbsp of cooled peach filling in the center.

Fold sides in while rolling until egg roll is rolled and sealed. Repeat with remaining wrappers.

Cook

Preheat oil to 350°F. Cooking in batches, carefully place egg rolls into hot oil and fry until deep golden brown, about 5-6 minutes.

Remove egg rolls to a wire rack placed over a paper towel to drain and cool. Once cool, dust with powdered sugar, if desired.

Vanilla Bean Dipping Sauce

Whisk together powdered sugar, milk, and vanilla bean paste.

Whisk in a pinch of salt to taste and use to dip cooled egg rolls.

Nutrition

• Serving Size: 1 roll
• Calories: 154 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Trans Fat: 1 g
• Cholesterol: 7 mg
• Sodium: 101 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 1 g
• Total Sugars: 22 g
• Protein: 2 g