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Crispy Sweet Stuffed Egg Rolls

Crispy Sweet Stuffed Egg Rolls combine creamy fruit filling with a golden, crunchy shell a quick, handheld dessert ideal for finishing a meal on a sweet note.
Calories:
Author: Sandra Myers

Ingredients

Peach Filling

  • 2 cups peeled and diced peaches
  • 1 tablespoon unsalted butter
  • 1 tablespoon packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon cornstarch optional, for thickening
  • 1 tablespoon water if using cornstarch

Cheesecake Filling

  • 8 ounces cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract

Assembly

  • 10 egg roll wrappers
  • Vegetable oil for frying

Coating

  • 3 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  • Melt butter over medium heat, add peaches, brown sugar, cinnamon, and vanilla. Cook 5–7 min until soft and juicy.
  • Mix cornstarch with water, stir into peaches, and cook 1–2 min until slightly thick. Cool.
  • Beat cream cheese, powdered sugar, and vanilla until smooth.
  • Place 1 tbsp cheesecake filling and 1 tbsp peach filling on a wrapper. Fold, tuck sides, roll tightly, and seal with water.
  • Heat oil to 350°F (177°C) and fry 2–3 min until golden and crisp. Drain.
  • Mix sugar and cinnamon, roll warm egg rolls in mixture, and serve.