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This next recipe is delicious…I mean look at that yummy peach pie dessert, how can you resist?! These are truly homemade and really not that hard to make. Grab some whipped cream and dip them in it for a delicious dessert.
Enjoy..
Peach Pie Eggrolls
Ingredients
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- 10-12 egg roll wrappers
- 4 tablespoons flour
- 1/3 cup sugar
- 1/2 whole lemon, juiced
- 3 1/2 each fresh peaches, peeled and chopped
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/3 teaspoon salt
- 1 egg, beaten
- 1 tablespoon butter, melted
- 2 teaspoons cinnamon sugar, for dusting
Instructions
- Preheat oven to 375-degrees and line a baking sheet with parchment paper.
- Spray a large baking sheet with non-stick spray and set aside.
- In a medium bowl, mix together the peaches, sugar and lemon juice. Add the dry ingredients and Stir until well combined.
- Beat the egg in a separate bowl.
- Take one wrapper, lay it out on a clean, dry cutting board and brush egg wash around each edge. Scoop about 2 tablespoons of peach filling towards one edge of the wrapper, leaving border. Fold in the sides and roll up the egg roll tightly. Place it on the prepared baking sheet, seam side down. Repeat until all the filling is gone.
- Bake for 15 minutes then brush each egg roll with melted butter and sprinkle each with cinnamon sugar. Bake for 5 more minutes.
- Serve warm with whipped cream for dipping.
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Peach Pie Eggrolls
Ingredients
- 10-12 egg roll wrappers
- 4 tablespoons flour
- 1/3 cup sugar
- 1/2 whole lemon, juiced
- 3 1/2 each fresh peaches, peeled and chopped
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/3 teaspoon salt
- 1 egg, beaten
- 1 tablespoon butter, melted
- 2 teaspoons cinnamon sugar, for dusting
Directions
- Preheat oven to 375-degrees and line a baking sheet with parchment paper.
- Spray a large baking sheet with non-stick spray and set aside.
- In a medium bowl, mix together the peaches, sugar and lemon juice. Add the dry ingredients and Stir until well combined.
- Beat the egg in a separate bowl.
- Take one wrapper, lay it out on a clean, dry cutting board and brush egg wash around each edge. Scoop about 2 tablespoons of peach filling towards one edge of the wrapper, leaving border. Fold in the sides and roll up the egg roll tightly. Place it on the prepared baking sheet, seam side down. Repeat until all the filling is gone.
- Bake for 15 minutes then brush each egg roll with melted butter and sprinkle each with cinnamon sugar. Bake for 5 more minutes.
- Serve warm with whipped cream for dipping.
I found you on the Inspiration Monday link up. If you’d like, I’d love for you to come over to Angels Homestead for my Saturday Spotlight link party! Hope to see you there!
April
I could use a batch of these right now! Thanks for linking up with What’s Cookin’ Wednesday!
It’s 6am and guess what I’ll be making today?! Thanks for sharing at Inspire Us Thursday on Organized 31.
Your recipe says 3 1/2 each fresh peaches, peeled and chopped, but do you mean 31/2 cups? This just looks amazing. I will be making this as soon as peach season is here!
I recently made these, followed the recipe exactly but they did not turn out very well. I would suggest frying the peach filled egg rolls for a better texture and flavor. The egg roll package includes instructions for frying.