Ingredients
Scale
- 1 large can of Peaches, drained and diced
- 10 Egg Roll Wrappers
- 1 tbsp Cornstarch
- ¼ cup water
- 1 Egg, large, beaten well
- 1 tbsp PLUS 1 tsp Cinnamon, divided
- ¼ cup Sugar
- 1 tsp Vanilla Extract
- 1 tsp Lemon juice
- 2 tbsp Butter, melted
- ½ cup Brown Sugar
Instructions
- Combine water and cornstarch in a small bowl. Mix well until no clumps are visible.
- Add the diced peaches into a skillet over medium-high.
- Pour the cornstarch mixture into the peaches. Mix well and cook until the sauce thickens.
- Add the vanilla,1 teaspoon cinnamon, and lemon juice. Mix well to combine.
- Remove the peach filling from the heat and set it aside to cool.
- Spread one egg roll and add the filling on one end. Fold the ends and roll the egg roll.
- Combine the usage and cinnamon.
- Brush the seams with a beaten egg to close them. Coat with melted butter and cinnamon sugar mixture.
- Place over a baking sheet lined with parchment paper.
- Repeat with the remaining egg rolls.
- Preheat the oven to 400 degrees F and bake for 15 to 20 minutes.
- Category: Dessert
- Method: Oven
- Cuisine: American