peach cobbler egg rolls Chicago


food healthy for dogs


  • 10 egg roll wrappers
  • 1 large can of sliced chunks, drained and rinsed.
  • ¼ C. water
  • ¼ C. granulated sugar
  • 1 Tbsp. cornstarch
  • 1 tablespoon vanilla extract
  • A splash of fresh lemon juice
  • 1Large beaten egg
  • 2 Tablespoons melted butter
  • ½ C. brown sugar
  • 1 Tbsp. + 1 tsp. cinnamon, divided

How To Make Peach Cobbler Egg Rolls

  1. Preheat the oven to 400 degrees.
  2. Dice the peaches and place them in a skillet on the stove over medium-high heat.
  3. Mix the cornstarch with the water and add it to the pan with the sugar. Stir until the sugar is melted and the mixture thickens.
  4. Stir in the vanilla, 1 teaspoon of cinnamon, and a squeeze of fresh lemon juice.
  5. Remove the mixture from the heat and let it cool.
  6. Place an egg roll on a flat surface and add a layer of filling to one end.
  7. Fold in the sides and close the roll.
  8. Use a little egg to keep the roll closed.
  9. Dip the roll in the melted butter.
  10. Mix the brown sugar and 1 tablespoon of cinnamon in a bowl, then toss the butter-soaked egg rolls with the cinnamon and sugar mixture.
  11. Place the egg rolls on a parchment-lined baking sheet and bake for 15 to 20 minutes until golden and crisp.

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