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Peach Cobbler Egg Rolls



2 cups peaches, chopped

1 tablespoon recent lemon juice

2 tablespoons butter, salted

½ cup brown sugar, ideally mild brown

4 teaspoons cornstarch

½ teaspoon of cinnamon

½ teaspoon vanilla extract

10 sheets of rolled eggs

Water to seal the sides

Vanilla bean sauce for dipping

½ teaspoon vanilla bean paste

2 ½ tablespoons of milk

¾ cup powdered sugar


In a small saucepan, mix the peaches, lemon juice, butter and brown sugar

Add cornstarch and cinnamon

Deliver to a boil, then scale back the warmth and simmer, stirring sometimes. It ought to begin to thicken inside 10 minutes.

Add the vanilla extract and let cool

Lay a sheet of rolled egg on a flat floor in a diamond form

Brush the sides with water

Place about 2 tablespoons peach filling within the heart in a line from the bundle

Fold within the sides as you roll, hold going and be sure you press the sides

Preheat the oil in a frying pan to 350* and let it warmth up

Place spring rolls in oil seal aspect down and fry till spring rolls are golden brown

Take away from the oil and place on a dish lined with paper towel to empty the oil

After a couple of minutes, place the spring rolls on a cooling rack and sprinkle with icing sugar

For the vanilla bean sauce, combine the elements collectively and use to dip or drizzle the spring rolls.

Serve and revel in!

Vitamin Data:


Quantity per serving: CALORIES: 207 | TOTAL FAT: 3g | SATURATED FATS: 2g | TRANS FAT: 0g | UNSATURATED FATS: 1g | CHOLESTEROL: 10mg | SODIUM: 265mg | CARBOHYDRATES: 41g | FIBER: 1g | SUGAR: 20g | PROTEIN: 4g

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