Chef Joey’s Peachy Egg Rolls

READY IN: 35mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (10 ounce) packages frozen organic peaches (thawed and save the liquid)
  • 1
    (1 lb) package egg roll wrap (I used the large size Nasoya)
  • 4
    tablespoons organic cornstarch
  • 14
    cup water
  • 3
    tablespoons brown sugar
  • 2
    teaspoons vegan margarine
  • 1
    beaten egg (for brushing)
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DIRECTIONS

  • Thaw the peaches completely in the microwave.
  • Reserve the liquid. Add the water to the peach liquid and put in a small bowl. Add the cornstarch and give it a good stir to combine.
  • Heat the thawed peaches in a large sauce pan until hot.
  • Add the cornstarch water mixture to the hot peaches and stir until thickened.
  • Add the brown sugar and vegan margarine. Stir well.
  • Remove from the sauce pan and put into a bowl.
  • Crack the egg into a small bowl and mix. You will brush this on to the egg roll.
  • Put a mound of peaches onto each of the egg roll wrappers.
  • Brush the egg on one half of the square and fold over to make a triangle. Bring The two ends of the bottom of the triangle together and seal with a little egg. Then bring the point down and seal to form a little rectangular package.
  • Brush all over the packet with the egg wash and bake at 350’F for 15-18 minutes.
  • Cool on a wire wrack. You can also sprinkle the packet with white sugar and cinnamon before you bake them, or you can sprinkle with powdered sugar when they are still warm.
  • Bon Appetit!
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