Description
Crispy egg rolls filled with sweet peaches and warm spices, perfect for summer gatherings.
Ingredients
Scale
- 2 cups peeled and diced fresh peaches (or canned, drained)
- 0.25 cup granulated sugar
- 0.25 cup brown sugar
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 10 egg roll wrappers
- Water for sealing the wrappers
- Vegetable oil for frying
- Powdered sugar for dusting (optional)
- Vanilla ice cream for serving (optional)
Instructions
- Prepare the Peach Filling: In a medium saucepan over medium heat, combine the peaches, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and vanilla extract. Stir continuously until the mixture thickens and becomes syrupy, about 5-7 minutes.
- Cool Slightly: Remove from heat and allow the mixture to cool slightly so it’s warm but not too hot to handle.
- Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface in a diamond shape. Place about 2 tablespoons of the peach filling in the center. Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Seal the edge with a bit of water; this ensures no filling escapes during frying.
- Fry the Egg Rolls: Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Carefully add the egg rolls in batches, turning them occasionally until they turn golden brown and crispy, about 2-3 minutes per side.
- Drain and Serve: Transfer to a paper towel-lined plate to remove excess oil. Dust with powdered sugar if desired and serve immediately with a scoop of vanilla ice cream for that extra luxurious touch!
Notes
Make-ahead by preparing the filling a day in advance. Fry just before serving to ensure crispness.
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg