Ingredients:
2 cups fresh or canned peaches, diced
¼ cup sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 tablespoon cornstarch
1 tablespoon lemon juice
10 egg roll wrappers
Vegetable oil for frying
Powdered sugar for dusting
Instructions:
In a saucepan, combine peaches, sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Cook over medium heat until the mixture thickens, about 5-7 minutes. Let it cool.
Lay an egg roll wrapper on a flat surface. Place about 2 tablespoons of the peach filling in the center.
Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Seal the edges with a bit of water.
Heat vegetable oil in a deep fryer or large saucepan to 350°F (175°C).
Fry the egg rolls in batches for 2-3 minutes until golden brown. Drain on paper towels.
Dust with powdered sugar before serving.
Notes:
Serve with vanilla ice cream or whipped cream for an extra treat.
For a baked version, brush egg rolls with oil and bake at 400°F (200°C) for 15-20 minutes, turning halfway through.
Prep Time: 20 mins | Cooking Time: 10 mins | Total Time: 30 mins | Kcal: 200 per egg roll | Servings: 10
