In a small saucepan, heat chopped peaches, lemon juice, butter, brown sugar, cornstarch, and cinnamon.
2 cups chopped peaches,1 tablespoon fresh lemon juice,2 tablespoon salted butter,½ cup light brown sugar,4 teaspoon cornstarch,½ teaspoon ground cinnamon
Bring to a boil, stirring, and then reduce heat to low and simmer, stirring occasionally, about 10 minutes or until thickened. Stir in vanilla extract, then set aside to cool.
½ teaspoon pure vanilla extract
To assemble egg rolls, place an egg roll wrapper on a clean surface with one corner facing you. Brush the edges with water. place about 2 tablespoon of cooled peach filling in the center.
10 egg roll wrappers,2 tablespoon water
Fold sides in while rolling until egg roll is rolled and sealed. Repeat with remaining wrappers.
Preheat oil to 350°F. Cooking in batches, carefully place egg rolls into hot oil and fry until deep golden brown, about 5-6 minutes.
vegetable oil
Remove egg rolls to a wire rack placed over a paper towel to drain and cool. Once cool, dust with powdered sugar, if desired.
powdered sugar
Vanilla Bean Dipping Sauce
Whisk together powdered sugar, milk, and vanilla bean paste.
¾ cup powdered sugar,2-3 tablespoons milk,½ teaspoon vanilla bean paste
Whisk in a pinch of salt to taste and use to dip cooled egg rolls.
pinch salt
NOTES
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