Recipe: Peach Cobbler Egg Rolls

Make the Peach Filling:
In a medium skillet, melt butter over medium heat. Add peaches, brown sugar, granulated sugar, and cinnamon. Cook for 5–6 minutes, stirring occasionally, until peaches soften and the mixture thickens slightly.
Stir in vanilla and cornstarch slurry. Cook for another minute until glossy. Remove from heat and let cool.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon 2 tablespoons of filling onto the center.
Fold the bottom corner over the filling, fold in the sides, and roll up tightly. Moisten the top corner with water to seal. Repeat with remaining wrappers.
Fry:
Heat 1–2 inches of vegetable oil in a deep skillet to 350°F (175°C).
Fry 2–3 egg rolls at a time for about 2–3 minutes per side, or until golden brown. Drain on paper towels.
Serve:
Dust with powdered sugar or drizzle with glaze. Serve warm — ideally with a scoop of vanilla ice cream!

Air Fryer Option: Spray egg rolls lightly with oil and air fry at 375°F (190°C) for 7–9 minutes, turning halfway through.
Storage: Store leftovers in the fridge for up to 3 days; reheat in an air fryer or oven to crisp them up.
Add a pinch of nutmeg or ginger for extra warmth and spice.