Ingredients
Peaches: Use fresh peaches from either the grocery store or from picking them yourself. The measurements in this recipe do not work with canned peaches.
Egg Roll Wrappers: Use the same egg roll wrappers you would use to make savory egg rolls at home. You can find them in the refrigerator section of an Asian market or even at some supermarkets! Note: These are not the same as spring roll wrappers.
Milk: I use 2% milk but you can use oat milk, almond milk, soy milk etc for a dairy free option.
Cornstarch: You can also use arrowroot starch or potato starch as a substitute.
Egg: Large egg
Oil: I like vegetable oil or sunflower oil best for frying.
Tools
Pot: A small to medium pot should be just fine. You do not need a lid.
Frying Pan: I used a cast iron skillet to fry my egg rolls.
How to Tell When a Peach is Ripe
You are going to need ripe peaches for this recipe! Checking to see if a peach is ripe is easy. Simply (lightly) squeeze the peach. If it has a little give, you are good to go! If the peach is solid, then it is not ready yet. You want your peaches to be slightly soft without being squishy.
Ripe peaches are also darker in color and aromatic.
How to Core Peaches
Cut: Look for an indented line down the center of the peach. Use a paring knife to cut on this line all the way around the peach (you will not be able to slice all the way through, because there is a pit in the center).
Twist: Use your hands to lightly twist the two peach halves so that they separate. One of the halves will have the pit.
Pit: Use your hands or a spoon to remove the pit from the center of the peach.
Cut: Dice each half so that they are small enough to fit in an egg roll wrapper.
How to Peel Fresh Peaches
To peel your peaches, you can use a vegetable peeler! Alternatively, you can do the following:
Fill a large pot with water and bring it to a boil. Then add the peaches into the water. Allow them to cook for only 30 seconds, then transfer them to an ice bath and run them with cold water.
Once the peaches are cool enough to touch, use a knife to make a surface level cut in the peach skin. You can then use your fingers to peel the skin away from the fruit!
You also do not have to peel the peaches if you do not want to.
How to Make this Recipe
Step 1: Make the Peach Filling
Add the diced peaches, granulated sugar, ¼ tsp cinnamon, and 1 tbsp of water in a pot over medium heat.
Bring the peach and cinnamon mixture to a boil. Then allow the liquid to boil for a few minutes until the peaches soften.
In a small bowl, combine the remaining 4 ½ tbsp of water with the corn starch. Mix until the cornstarch is completely dissolved, then add the mixture to the pot with the peaches. Stir for a few minutes until the juice thickens.
Remove the peaches from the heat and allow them to cool to room temperature.
Step 2: Assemble the Egg Rolls
