Chef Joeys Peachy Egg Rolls Recipes

CHEF JOEY'S PEACHY EGG ROLLS

Steps:

• 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!

QUICK AND EASY PEACH PIE EGG ROLLS WITH RASPBERRY SAUCE

Steps:

• In a large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger, nutmeg, pumpkin pie spice, and salt.
• Spread one side of each egg roll wrapper with about 1 tablespoon cream cheese. Top cream cheese with 1 tablespoon of the pie filling mixture. Fold the wrappers over the mixture. Moisten the ends with a small amount of water, and seal.
• Heat the oil in a large skillet over medium-high heat. Drop the egg rolls a few at a time into the hot oil. Fry until golden brown. Drain on paper towels.
• In a bowl, mix the raspberry jam, honey, and remaining water. Add more water as necessary to obtain a syrup like texture. Serve the warm egg rolls over ice cream, top with the raspberry jam mixture, and sprinkle with confectioners' sugar.