Peach Roll ups

 

10 egg roll wrappers

1 large can of sliced drained peaches

1/4 cup of water

1/4  granulated sugar

1 Tbls. Cornstarch

1 tsp. Vanilla

Fresh lemon, juice

1 lrg. beaten egg

1 Tbs. butter, melted

1/2 cup br. Sugar

1 Tbs + 1 tsp cinnamon, divided

Preheat oven to 400º

Dice peaches and add them to a skillet over medium heat.

Mix cornstarch with the water, add white sugar and mixture to the skillet. Stir until sugar is dissolved and mixture thickens. 

Stir in vanilla, 1 tsp cinnamon and squeeze the lemon into the skillet without the seeds.

Remove from heat and let cool completely.

Place egg roll wrapper on a flat surface and add a layer of filling to one end.

Fold the sides in and roll to close. Use water or egg wash to seal.

Dip egg roll in melted butter. Stir brown sugar and 1 Tbs.  of cinnamon in a small bowl. Roll the egg rolls in the sugar mixture and place on parchment paper lined cookie sheet.

Repeat until all the filling is used.

Bake 15 to 20 minutes until browned and crispy.

**Recipe and photo from Recipes needed.