Ingredients
Scale
- 29-ounce can peaches
- 1 tablespoon cornstarch
- ¼ cup water
- 1 teaspoon vanilla extract
- ¼ cup white sugar
- 2 tablespoons melted butter
- Lemon juice, to taste
- ½ cup brown sugar
- 1 beaten large egg
- 1 tablespoon and 1 teaspoon ground cinnamon
- 10 egg roll wrappers
Instructions
- Drain the peaches and chop, then heat them in a skillet over a moderate heat.
- Stir the cornstarch and water together and then add to the skillet along with the white sugar.
- Cook until thickened.
- Add the vanilla, lemon juice and 1 teaspoon of ground cinnamon.
- Preheat the oven to 350 degrees F.
- Let the filling cool and then divide between 10 egg roll wrappers.
- Fold the sides up and roll them closed.
- Brush some beaten egg over the seam and roll them in butter.
- Combine the remaining cinnamon with the brown sugar.
- Roll the egg rolls in this mixture and then arrange on a greased or parchment lined sheet pan.
- Bake for 15 to 20 minutes or until golden brown and crispy.
- Cook Time: 45 minutes