Submitted by: Tara Cook
Dickson Health and Rehab
Servings: 6
Ingredients:
- 12 egg roll wrappers (they are doubled to make 6)
- 2 1/4 cups diced peaches
- 1/3 cup brown sugar
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla
- 1/2 cup sugar
- 1 teaspoon cinnamon
- vegetable oil, for frying
- 2 tablespoons melted butter
Instructions:
- Dice your peaches into small uniform pieces
- In a small bowl, add cornstarch and water, stir together until it becomes a paste. In a large pan add in peaches, brown sugar, and the water/corn starch mixture. Cook on medium high heat and stir frequently. Cook about 10 minutes or until your peach mixture thickens and becomes bubbly. Remove from the heat and then add in the vanilla extract.
- Prepare your egg roll wraps by adding 1-2 heaping tablespoons of the peach mixture int the center of the wrapper. Wet the edges of the egg roll wrapper, then fold the sides and roll, pressing the edges to close and making sure the egg rolls are tightly wrapped so filling does not escape. Reroll with another wrapper to ensure that filling will not escape. Repeat with the remaining wrappers until all 6 egg rolls are double wrapped.
- In a small bowl, mix together the granulated sugar cinnamon until well combined. Set aside.
- Heat the vegetable oil on medium heat in a large frying pan. Once the oil starts to show small bubbles, it’s ready for frying. Carefully add the peach egg rolls and fry for 3-3 minutes on each side until crispy. Remove from the oil and set on a plate lined with paper towels to drain for 2 to 3 minutes.
- Toss the egg rolls in the melted butter and cinnamon-sugar mixture and serve warm.
Special Notes:
I cooked these on 7/19/2024 for our Residents here at Dickson Health and Rehab and the truly loved them.