Peach Cobbler Egg Roll

Peach Cobbler Egg Roll



°10 egg rolls

°1 enormous can, cut into strips, depleted and washed

°¼ C. water

°¼ C. granulated sugar

°1 tbsp. Corn Starch

°1 tsp. vanilla concentrate

°Press new lemon juice

°1 fried egg

°2 tbsp. liquefied spread

°½ C. earthy colored sugar

°1 tablespoon + 1 teaspoon. part cinnamon


Heat the stove to 400 degrees.

Cut the peaches into solid shapes and add them to a skillet over medium-high hotness on the oven.

Blend the cornstarch in with the water and add it to the container with the sugar. Mixing to sugar disintegrates additionally the blend thickens.

Add the vanilla, 1 teaspoon cinnamon, and new lemon juice.

We eliminate the combination from the hotness and let it cool.

Lay the egg roll covering on a level surface and add a layer of the filling to one end.

Crease the sides and roll the egg roll to close.

Utilize a couple of eggs to seal the egg roll.

Plunge the egg roll in the softened margarine.

Blend earthy colored sugar and 1 tablespoon of cinnamon together in a bowl, and blend the buttered egg rolls into the cinnamon sugar combination.

Put the egg rolls on a baking plate fixed with material and heat for 15-20 minutes until brown and firm.

Enjoy !

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