Sweet Stuffed Egg Rolls (Print Version)
Golden egg rolls filled with peaches and cream cheese, tossed in cinnamon sugar for a perfect sweet bite.
# Ingredients:
→ Peach Filling
01 -
2 cups peeled and diced peaches
02 -
1 tablespoon unsalted butter
03 -
1 tablespoon packed light brown sugar
04 -
1 teaspoon ground cinnamon
05 -
1 teaspoon pure vanilla extract
06 -
1 tablespoon cornstarch (optional, for thickening)
07 -
1 tablespoon water (if using cornstarch)
→ Cheesecake Filling
08 -
8 ounces cream cheese, softened
09 -
1/2 cup powdered sugar
10 -
1 teaspoon pure vanilla extract
→ Assembly
11 -
10 egg roll wrappers
12 -
Vegetable oil, for frying
→ Coating
13 -
3 tablespoons granulated sugar
14 -
1 tablespoon ground cinnamon
# Steps:
01 -
Melt butter in a large skillet over medium heat. Add diced peaches, brown sugar, cinnamon, and vanilla extract. Cook for 5 to 7 minutes, stirring occasionally, until peaches are softened.
02 -
If using cornstarch, mix cornstarch and water in a small bowl. Stir into the peach mixture and cook for 1 to 2 minutes until thickened. Remove from heat and let filling cool to room temperature.
03 -
In a medium bowl, beat softened cream cheese, powdered sugar, and vanilla extract with a mixer until completely smooth and creamy.
04 -
Place an egg roll wrapper on a work surface with a corner facing you. Spoon 1 tablespoon cheesecake filling and 1 tablespoon peach filling in the center. Fold the bottom corner over the filling, tuck in sides, and roll up tightly. Seal the edge with water.
05 -
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (177°C). Fry filled egg rolls in batches for 2 to 3 minutes until golden brown and crisp.
06 -
Combine granulated sugar and cinnamon in a shallow dish. Roll the hot, fried egg rolls in the cinnamon sugar mixture to coat evenly.
# Notes:
01 -
Allow the peach filling to cool completely before assembling to prevent egg roll wrappers from tearing.