Peach Cobbler Egg Roll
- ten egg rolls
- one large can, cut into strips, drained and washed
- ¼ C. water
- ¼ C. granulated sugar
- one tbsp. Corn Starch
- one tsp. vanilla extract
- Squeeze fresh lemon juice
- one scrambled egg
- two tbsp. melted butter
- half C. brown sugar
- one tablespoon + one teaspoon. split cinnamon
Heat the oven to four hundred degrees.
Cut the peaches into cubes and add them to a skillet over medium-high heat on the stove.
Mix the cornstarch with the water and add it to the pan with the sugar. Stirring to sugar dissolves also the mix thickens.
Add the vanilla, one teaspoon cinnamon, and fresh lemon juice.
We remove the mixture from the heat and let it cool.
Lay the egg roll wrapper on a flat surface and add a layer of the filling to one end.
Fold the sides and roll the egg roll to close.
Use a few eggs to seal the egg roll.
Dip the egg roll in the melted butter.
Mix brown sugar and one tablespoon of cinnamon together in a bowl, and mix the buttered egg rolls into the cinnamon sugar mixture.
Place the egg rolls on a baking tray lined with parchment and bake for fifteen to twenty minutes until brown and crispy.