1 28 ounce can of peaches, drained
1/4 cup sugar
2 Tablespoons butter
1/8 teaspoon cinnamon
1 teaspoon vanilla extract
1 Tablespoon of water
1 Tablespoon corn starch
1 pinch salt
Egg roll wrappers
Oil for frying
Toss all peaches, sugar, butter, cinnamon, and vanilla extract in a large pot over medium heat, break up peaches with spatula to bite size pieces while butter melts. Reduce heat to medium low. In a small bowl combine water and cornstarch and stir until smooth.
Pour mixture into peaches and stir well. Place top on pot and let it cook on low for 35 minutes, or until soft. Remove from heat to a bowl and let cool completely.
Cut egg roll wrappers to in half. Place about 3 Tablespoons of filling with ¼ inch of the edge. Lightly wet the edges with water then put another wrapper on top of the filling.
Press on edges to seal the pies. Fill a sauce pot with about 3 inches of vegetable oil and heat oil to 350 degrees. Fry pies until they are golden brown and remove to a cooling rack. If you like, sprinkle hot pies with cinnamon sugar.
Peace,
CK