Ingredients

2 cups diced peaches (fresh or canned, drained)
1/4 cup light brown sugar
1 tbsp cornstarch
1 tsp ground cinnamon
1/2 tsp vanilla extract
1 tbsp lemon juice (optional)
8-10 egg roll wrappers
Oil for frying
Powdered sugar (for dusting)

Directions

In a saucepan, combine diced peaches, brown sugar, cinnamon, cornstarch, lemon juice, and vanilla. Cook over medium heat for 5-7 minutes, stirring frequently, until the mixture thickens. Let it cool completely.

Place a generous spoonful of filling in the center of an egg roll wrapper. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the edge with a dab of water.

Heat 1-2 inches of oil to 350°F-375°F in a skillet. Fry rolls in batches for 2-3 minutes per side until golden brown and crispy.

Drain on paper towels and dust with powdered sugar while warm.

** Air Fryer Method: Lightly spray the rolls with oil and air fry at 375°F for 8-10 minutes, flipping halfway through.