Ingredients:

2 cups chopped peaches (fresh, frozen, or canned)
1 tablespoon fresh lemon juice
2 tablespoons salted butter (or unsalted with a pinch of salt)
½ cup light brown sugar
4 teaspoons cornstarch
½ teaspoon ground cinnamon
½ teaspoon pure vanilla extract
10 egg roll wrappers
2 tablespoons water (for brushing)
Vegetable oil (for frying)
Powdered sugar (for dusting, optional)

Vanilla Bean Dipping Sauce:
¾ cup powdered sugar
½ teaspoon vanilla bean paste (or vanilla extract)
2-3 tablespoons milk
Pinch of salt

Instructions:

Prepare the Peach Filling:
In a small saucepan, combine the chopped peaches, lemon juice, butter, brown sugar, cornstarch, and cinnamon.
Bring to a boil while stirring, then reduce the heat to low and simmer, stirring occasionally, for about 10 minutes or until thickened.
Stir in the vanilla extract and set aside to cool.

Assemble the Egg Rolls:
Place an egg roll wrapper on a clean surface with one corner facing you.
Brush the edges with water.
Place about 2 tablespoons of the cooled peach filling in the center of the wrapper.
Fold the sides in and roll the wrapper tightly to seal. Repeat with the remaining wrappers.

Fry the Egg Rolls:
Preheat the vegetable oil in a deep fryer or large pot to 350°F.
Fry the egg rolls in batches, carefully placing them into the hot oil.
Cook until they are deep golden brown, about 5-6 minutes.
Remove the egg rolls to a wire rack placed over a paper towel to drain and cool.
Once cool, dust with powdered sugar if desired.

Prepare the Vanilla Bean Dipping Sauce:
In a small bowl, whisk together the powdered sugar, milk, and vanilla bean paste until smooth.
Add a pinch of salt to taste and mix well.

Serve:
Serve the peach cobbler egg rolls with the vanilla bean dipping sauce on the side.
Enjoy these delightful Peach Cobbler Egg Rolls with their irresistible combination of crispy exterior and sweet, peachy filling!

Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 10 egg rolls