Ingredients
1 ½ cups diced peaches (fresh, frozen, or canned in juice)
⅓ cup brown sugar
½ teaspoon ground cinnamon
⅛ 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 medium saucepan over medium heat, combine diced peaches, brown sugar, cinnamon, nutmeg, and cornstarch. Stir frequently until the mixture thickens and the peaches soften slightly. Set aside to cool.
- Place an egg roll wrapper in a diamond shape and spoon about 2 tablespoons of the peach filling into the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly, sealing the edge with a bit of water.
- Heat oil in a deep skillet or pot to 350°F (175°C). Fry the egg rolls in small batches for 2–3 minutes per side, until golden brown. Transfer to paper towels or a wire rack to drain.
- In a shallow bowl, mix granulated sugar and cinnamon. Roll the warm egg rolls in the mixture until well coated.
- To make the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the egg rolls before serving.
Notes
Use other fruits like apples, blueberries, or strawberries as filling variations.
For a lighter version, bake at 400°F for 15–18 minutes, brushing with melted butter beforehand.
Air fry at 375°F for 8–10 minutes, flipping halfway for even crispness.
Add a spoonful of cream cheese to the filling for extra richness.
Reheat leftovers in an oven or air fryer to maintain crispiness; avoid microwaving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 egg roll
- Calories: 210
- Sugar: 17g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg