2 cups fresh chopped peaches
2 tbsp unsalted butter
1/2 cup brown sugar
4 tsp cornstarch
1 tsp lemon juice
1 tsp vanilla extract
1/2 tsp cinnamon
pinch of salt
10 eggroll wraps
water to seal edges
oil for frying, like vegetable oil
cinnamon sugar:
1 cup granulated sugar
1 tsp cinnamon
glaze:
1 cup powdered sugar
4 tbsp heavy cream*
1 tsp vanilla
*adjust as needed for desired thick thickness.
Whisk ingredients together until smooth.
Add peaches, butter, brown sugar, cinnamon, cornstarch and lemon juice to a saucepan.
Bring to a boil and reduce to a simmer. Simmer for 10 minutes. Remove from heat and stir in vanilla. Allow to cool.
Add approximately 2-3 tbsp of filling to the bottom corner of an eggroll. Using a brush ir your finger, draw around the edges of the eggroll with water. Take the bottom corner closest to you and beg rolling upwards. Take the corners on the sides and fold them towards the center, pressing to seal them. Continue rolling upwards. Repeat with remaining eggroll wrappers.
Fry eggrolls in 350 degree oil until golden brown on each side. Remove from oil and toss in cinnamon sugar and drizzle with glaze. Maybe serve with vanilla ice cream. Enjoy!