Sweet Stuffed Egg Rolls
Sweet Stuffed Egg Rolls are crisp, golden wrappers filled with creamy, fruity sweetness a portable treat perfect for picnics, potlucks, or just a fun twist on dessert at home.
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 in a skillet over medium heat. Add peaches, brown sugar, cinnamon, and vanilla; cook 5–7 minutes until softened.
- If using, mix cornstarch with water, stir into peaches, and cook 1–2 minutes until thickened. Cool to room temperature.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Place 1 tbsp cheesecake filling and 1 tbsp peach filling in the center of an egg roll wrapper. Fold, tuck sides, and roll tightly. Seal with water.
- Heat oil to 350°F (177°C). Fry rolls 2–3 minutes until golden and crisp.
- Mix sugar and cinnamon; roll hot egg rolls in mixture to coat.