Ingredients
Scale
- 2 cups peaches, chopped
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 1/2 cup light brown sugar
- 1 tablespoon granulated sugar
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
- 10 egg roll wrappers
- Water (for sealing)
- Oil (for frying)
- Powdered sugar or cinnamon sugar (for serving)
Instructions
- Cook peaches, lemon juice, butter, sugars, cornstarch, cinnamon, and nutmeg over medium heat until thickened.
- Remove from heat and stir in vanilla. Cool completely.
- Place 2–3 tablespoons filling into each wrapper, fold, and seal with water.
- Heat oil to 350–375°F.
- Fry egg rolls for 2–3 minutes until golden and crisp.
- Drain on paper towels or rack.
- Dust with powdered sugar or cinnamon sugar and serve warm.
Notes
- Use ripe peaches for best flavor.
- Cool filling completely to avoid soggy wrappers.
- Do not overcrowd the pan when frying.
- Maintain oil temperature for crisp texture.
- Can also be baked or air-fried if preferred.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Fusion
- Diet: Vegetarian