Ingredients
Scale
- 1 ½ cups diced peaches (fresh, frozen, or canned in juice)
- â…“ cup brown sugar
- ½ teaspoon ground cinnamon
- â…› teaspoon ground nutmeg
- 2 teaspoons cornstarch
- 8 egg roll wrappers
- 2 tablespoons unsalted butter, melted
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- ½ teaspoon vanilla extract (for glaze)
- Oil for frying (vegetable or canola)
Instructions
- In a saucepan, cook peaches, brown sugar, cinnamon, nutmeg, and cornstarch over medium heat until thickened. Cool slightly.
- Place 2 tablespoons filling in center of an egg roll wrapper. Fold bottom over, tuck in sides, and roll tightly. Seal with water.
- Heat oil to 350°F (175°C). Fry rolls 2–3 minutes per side until golden. Drain on paper towels.
- Mix granulated sugar and cinnamon. Roll warm egg rolls in mixture.
- Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over egg rolls before serving.
Notes
- Let peach filling cool fully before assembling to avoid soggy egg rolls.
- Seal rolls tightly with water to prevent leaks while frying.
- For a lighter version, bake at 400°F for 15–18 minutes after brushing with butter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American, Southern
- Diet: Vegetarian