Ingredients
Equipment
Method
- Prepare the Peach Filling:
- In a saucepan over medium heat, combine the diced peaches, granulated sugar, brown sugar, vanilla extract, ground cinnamon, and ground nutmeg.
- Cook, stirring occasionally, until the peaches release their juices and the mixture starts to simmer, about 5-7 minutes.
- Thicken the Filling:
- In a small bowl, mix the cornstarch with the water to create a slurry.
- Add the slurry to the peach mixture, stirring constantly until the filling thickens, about 2-3 minutes.
- Remove from heat and let it cool slightly.
- Assemble the Egg Rolls:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond shape).
- Spoon about 2 tablespoons of the peach filling onto the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll up tightly, sealing the edge with a little water.
- Repeat with the remaining wrappers and filling.
- Bake the Egg Rolls:
- Place the assembled egg rolls on the prepared baking sheet.
- Brush each egg roll with melted butter to help them crisp up.
- Bake in the preheated oven for 15-20 minutes, or until golden brown and crispy.
Notes
Serve:
Allow the egg rolls to cool slightly before serving.
Dust with powdered sugar if desired.
Allow the egg rolls to cool slightly before serving.
Dust with powdered sugar if desired.