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- In a small saucepan, heat chopped peaches, lemon juice, butter, brown sugar, cornstarch, and cinnamon.2 cups chopped peaches,1 tablespoon fresh lemon juice,2 tablespoon salted butter,½ cup light brown sugar,4 teaspoon cornstarch,½ teaspoon ground cinnamon
- 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.½ teaspoon pure vanilla extract
- 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.10 egg roll wrappers,2 tablespoon water
- Fold sides in while rolling until egg roll is rolled and sealed. Repeat with remaining wrappers.
- 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.vegetable oil
- Remove egg rolls to a wire rack placed over a paper towel to drain and cool. Once cool, dust with powdered sugar, if desired.powdered sugar
Vanilla Bean Dipping Sauce
- Whisk together powdered sugar, milk, and vanilla bean paste.¾ cup powdered sugar,2-3 tablespoons milk,½ teaspoon vanilla bean paste
- Whisk in a pinch of salt to taste and use to dip cooled egg rolls.pinch salt
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