Peach Cobbler Egg Rolls

Peach Cobbler Egg Rolls

This is such a great appetizer to serve with stir fry or Chinese dishes.

Make a batch of these for Superbowl Sunday ♥♥


10 Egg roll wrappers 1 large can of sliced pieces drained and rinsed ¼ C. Water ¼ C. Granulated sugar 1 Tbsp. Cornstarch 1 tsp. Vanilla extract Squeeze fresh lemon juice 1 large egg beaten 2 Tbsp. Butter melted ½ C. Brown sugar 1 Tbsp + 1 tsp. Cinnamon divided

Step 1:

Preheat the oven to 400 degrees. Dice the peaches and add them to a skillet over medium-high heat on the stove.

Step 2:

Mix the cornstarch with the water and add to the skillet along with the sugar. Stir until the sugar is melted, and the mixture thickens.

Step 3:

Stir in the vanilla, 1 tsp cinnamon, and a squeeze of fresh lemon juice.

Step 4:

Remove the mixture from the heat and let cool.

Step 5:

Place an egg roll wrapper on a flat surface and add a layer of the filling to one end.

Step 6:

Fold the sides in and roll the egg roll closed. Use a bit of egg to secure the egg roll closed. Dip the egg roll in the melted butter.

Step 7:

Stir together the brown sugar and 1 Tbsp of cinnamon in a bowl, and toss the butter dipped egg rolls in the cinnamon-sugar mixture. Place the egg rolls on a parchment-lined baking sheet and bake for 15-20 minutes until browned and crispy.