Directions

• Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
• Dice the peaches and cook them in a skillet over medium-high heat. Combine water and cornstarch, add to the skillet with sugar, and stir until thickened. Add vanilla, 1 teaspoon of cinnamon, and lemon juice. Remove from heat and let cool.
• Lay an egg roll wrapper flat and spoon a portion of the peach filling onto one end. Fold the sides inward and roll tightly. Seal the edges with beaten egg.
• Dip each egg roll into melted butter, ensuring an even coating. In a bowl, mix brown sugar and 1 tablespoon of cinnamon. Roll each butter-coated egg roll in the cinnamon sugar mixture until fully coated.
• Arrange the coated egg rolls on the prepared baking sheet. Bake for 15-20 minutes or until golden brown and crispy.