Ingredients
Scale
For the Peach Filling:
- 1 can peaches in 100% juice (not syrup!)
- 2 tablespoons salted butter
- 2 tablespoons white sugar
- 2 tablespoons light brown sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
For Assembly:
- 1 package egg roll wrappers (usually found in the produce section!)
- Small bowl of water (for sealing)
- Vegetable oil for frying
For Cinnamon Sugar Coating:
- 1/2 cup white sugar
- 1/2 teaspoon ground cinnamon
For the Vanilla Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare your filling: In a saucepan, melt your butter over medium-high heat. Once melted, add white sugar, brown sugar, cinnamon, and vanilla extract. It’ll start to smell like HEAVEN at this point!
- Thicken the mixture: Drain your peaches BUT save the juice! In a small bowl, mix the cornstarch with about 3 tablespoons of the reserved peach juice until dissolved. Bring your sugar mixture to a boil and then whisk in this cornstarch slurry. You’ll see it start to thicken almost immediately – that’s what we want!
- Add peaches: Reduce heat to medium and continue cooking for 2-3 minutes until the mixture has thickened nicely. Then gently fold in your peaches. Be careful not to stir too vigorously – we want those beautiful peach pieces to stay intact!
- Cool the filling: Remove from heat and let the filling cool completely. I know it’s tempting to rush this step (believe me, I’ve been there!), but hot filling will make your egg roll wrappers tear. Patience is key here, friends!
- Prepare your cinnamon sugar: While the filling cools, mix 1/2 cup of sugar with 1/2 teaspoon of cinnamon in a shallow dish. Set aside.
- Roll the egg rolls: Once cooled, lay an egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond). Place about 1 1/2 tablespoons of peach filling in the center.
- Wrap them up: Dip your finger in water and wet all edges of the wrapper. Fold the bottom corner up over the filling, then fold in the left and right corners. Roll upward, keeping it tight but not so tight that the filling bursts out. The water helps seal everything together!
- Fry to golden perfection: Heat 2-3 inches of oil in a heavy pan to 350°F. If you don’t have a thermometer, test with a small piece of wrapper – it should bubble immediately and rise to the surface. Fry your egg rolls in small batches (don’t crowd them!) for about 3 minutes per side until they’re beautifully golden brown.
- Sugar coat them: As soon as they come out of the oil, toss them in your cinnamon-sugar mixture. This step is NOT optional – it’s what makes these egg rolls absolutely magical!
- Make the glaze: While the egg rolls cool slightly, whisk together your powdered sugar, milk, and vanilla until smooth. If it’s too thick, add a tiny bit more milk. If it’s too thin, add more powdered sugar.
- Serve and enjoy: Drizzle that gorgeous glaze over your egg rolls and serve while still warm. Prepare for your family to FREAK OUT over how good these are!
Notes
- Egg roll wrappers are usually found in the produce section of your grocery store, often near the tofu products.
- If your peaches are particularly juicy, you might need a touch more cornstarch to get the right consistency.
- Let the oil drain well on paper towels before tossing in cinnamon sugar – this helps the coating stick better.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Fusion/American
- Diet: Vegetarian
Nutrition
- Serving Size: 12-15 egg rolls
- Calories: Approximately 175 per egg roll
- Sugar: 18g
- Sodium: 138mg
- Fat: 5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
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