Peach Cobbler Egg Rolls

How to make Peach Cobbler Egg Rolls

2 cups peaches, chopped

1 tbsp fresh lemon juice

2 tbsp butter, salted

½ cup brown sugar, Preferably light brown

4 tsp cornstarch

½ tsp cinnamon

½ tsp vanilla extract

10 egg roll wrappers

Water to seal the edges

Vanilla Bean Sauce for dipping

½ tsp vanilla bean paste

2 ½ tbsp milk

¾ cup powdered sugar

In a small saucepan combine the peaches, lemon juice, butter and brown sugar

Add in the cornstarch and cinnamon

Bring to a boil, then reduce the heat and simmer while stirring occasionally. It should begin to thicken within 10 minutes.

Stir in the vanilla extract and set aside to cool

Lay one egg roll wrapper on a flat surface in a diamond shape

Brush the edges with water

Place approximately 2 tbsp of peach filling in the center in a line of the wrapper

Fold the sides in while you are rolling, continue and be sure to press the edges

Preheat the oil in a skillet to 350* and allow to heat up

Place the egg rolls into the oil seam side down and fry until the egg roll is a golden brown

Remove from the oil and place on a paper towel lined dish to drain off the oil

After a few minutes, place the egg rolls on a cooling rack and dust with Confectioners sugar

For the Vanilla Bean Sauce, mix the ingredients together and use for dipping or drizzling over the egg rolls.

Serve and enjoy!

YIELD: 10 SERVING SIZE: 1