Ingredients

• 2 cups chopped peaches – fresh, frozen, or canned (see below)
• 1 Tablespoon fresh lemon juice
• 2 Tablespoon salted butter – or use unsalted and add a pinch of salt
• 1/2 cup light brown sugar
• 4 teaspoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pure vanilla extract
• 10 egg roll wrappers
• 2 Tablespoon water – for brushing
• vegetable oil – for frying
• powdered sugar – for dusting (optional)

Vanilla Bean Dipping Sauce

• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla bean paste – or vanilla extract
• 2-3 Tablespoons milk
• pinch salt

Procedure

1. In a small saucepan, heat chopped peaches, lemon juice, butter, brown sugar, cornstarch, and cinnamon.
2. Bring to a boil, stirring, and then reduce heat to low and simmer, stirring occasionally, about 10 minutes or until thickened. Stir in vanilla extract, then set aside to cool.
3. To assemble egg rolls, place an egg roll wrapper on a clean surface with one corner facing you. Brush the edges with water. Place about 2 Tablespoon of cooled peach filling in the center.
4. Fold sides in while rolling until egg roll is rolled and sealed. Repeat with remaining wrappers.
5. Preheat oil to 350°F. Cooking in batches, carefully place egg rolls into hot oil and fry until deep golden brown, about 5-6 minutes.
6. Remove egg rolls to a wire rack placed over a paper towel to drain and cool. Once cool, dust with powdered sugar, if desired.

Vanilla Bean Dipping Sauce

• Whisk together powdered sugar, milk, and vanilla bean paste.
• Whisk in a pinch of salt to taste and use to dip cooled egg rolls.