Peach Cheesecake Egg Rolls (Print version)

Crispy egg rolls filled with vanilla cheesecake cream and thick cinnamon peaches, then rolled in cinnamon sugar while warm.

# Ingredients:

For the peach filling

01 - 2 cups (300 g) peeled diced peaches, fresh or well-drained canned
02 - 3 tablespoons packed brown sugar
03 - 1 tablespoon lemon juice
04 - 1 teaspoon ground cinnamon
05 - 1/8 teaspoon ground nutmeg
06 - 1 tablespoon cornstarch
07 - 1 tablespoon water
08 - 1 teaspoon unsalted butter

For the cheesecake filling

09 - 8 oz (226 g) cream cheese, softened
10 - 1/3 cup (40 g) powdered sugar
11 - 1 teaspoon vanilla extract
12 - 1 pinch fine salt

For rolling and frying

13 - 12 egg roll wrappers
14 - 1 large egg, beaten
15 - 4 cups (960 ml) neutral oil, such as canola or vegetable oil, for frying

For the cinnamon sugar

16 - 1/2 cup (100 g) granulated sugar
17 - 1 1/2 teaspoons ground cinnamon

# Instructions:

01 - Stir peaches, brown sugar, lemon juice, cinnamon, and nutmeg in a small saucepan over medium heat. Mix cornstarch with water, stir it into the peaches, and cook for 3-5 minutes until thick and glossy. Stir in the butter, then cool completely.
02 - Beat softened cream cheese, powdered sugar, vanilla, and salt until smooth and creamy. Keep chilled if the peach filling is still cooling.
03 - Place one egg roll wrapper on the counter with a corner pointing toward you. Keep the remaining wrappers covered with a barely damp towel so they do not dry out.
04 - Spoon about 1 tablespoon cheesecake filling onto the lower third of the wrapper. Add about 1 tablespoon cooled peach filling on top, keeping the edges clean.
05 - Fold the bottom corner over the filling, fold in the sides, and roll snugly toward the top corner. Brush the top corner with beaten egg and press firmly to seal. Repeat with the remaining wrappers and filling.
06 - Heat oil in a heavy pot to 350°F (175°C). Fry 3 or 4 egg rolls at a time for 2-3 minutes, turning once, until deep golden brown. Transfer to a rack or paper towels to drain.
07 - Mix granulated sugar and cinnamon in a shallow dish. Roll the hot egg rolls in the cinnamon sugar, then let them cool for 5 minutes before serving.

# Good to know:

01 - Best served warm, about 5 minutes after frying.
02 - Use fresh ripe peaches in season or well-drained canned peaches year-round.
03 - Cool the peach filling before rolling to prevent soggy wrappers and leaks.

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