When it comes to the world of culinary delights, there's always room for innovation and creativity. Combining classic flavors with unexpected twists can lead to extraordinary dishes that tantalize our taste buds and spark our imagination. Enter the realm of Peach Cobbler Egg Rolls – a fusion of two beloved treats that promises a mouthwatering experience like no other. In this blog post, I'll take a delicious journey into the world of Peach Cobbler Egg Rolls, exploring the delightful marriage of textures and flavors that they offer.

Peach, Brie, and Prosciutto Tarts

Ingredients

For the Peach Filling:

• 2 cups fresh peaches, diced

• 2 tablespoons butter

• 1/2 cup brown sugar

• 1 tablespoon fresh lemon juice

• 1/2 teaspoon ground cinnamon

• 4 teaspoons cornstarch

• 1/2 teaspoon vanilla extract

For the Egg Rolls:

• 8 egg roll wrappers

• 1 cup warm water (for sealing egg rolls)

• Vegetable oil, for frying

For the Vanilla Icing:

• 1 cup powdered sugar

• 2 tablespoons milk

• 1 teaspoon vanilla extract

Instructions

1. In a saucepan, combine the butter, diced peaches, brown sugar, lemon juice, ground cinnamon, and cornstarch. Cook over medium heat, stirring occasionally, until the peaches release their juices and the mixture becomes slightly thickened (about 5-7 minutes). Add in vanilla then remove from heat and let cool slightly.

2. Lay an egg roll wrapper on a clean surface, with one corner pointing toward you. Place about 2 tablespoons of the peach filling in the center of the wrapper, leaving space around the edges.

3. Fold the bottom corner of the wrapper over the filling, then fold in the sides. Using your finger, brush the top corner with warm water, then roll up the wrapper tightly, sealing the edge. Repeat with the remaining wrappers and filling.

4. Heat vegetable oil in a deep skillet or pot to 350°F (175°C).

5. Carefully add the egg rolls to the hot oil, a few at a time, and fry until golden brown and crispy, turning occasionally. This usually takes about 3-4 minutes per batch. Use a slotted spoon to remove the egg rolls from the oil and place them on a cooling rack to drain excess oil.

6. In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and creamy. Adjust the consistency by adding more milk if needed.

7. Serve the peach cobbler egg rolls warm, dusted with powdered sugar or drizzled with the vanilla icing on the side for dipping.

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