Baked Peach Pie Rolls (Print Version)
# Ingredients:
→ The Filling
01 -
4 ripe peaches, diced
02 -
3 tablespoons brown sugar
03 -
1 teaspoon ground cinnamon
04 -
1/4 teaspoon ground nutmeg
05 -
1 tablespoon cornstarch
06 -
1 tablespoon lemon juice
07 -
Pinch of salt
→ Assembly
08 -
12 rice paper wrappers
09 -
2 tablespoons vegetable oil, for brushing
10 -
Cinnamon sugar, for sprinkling
→ Serving
11 -
Vanilla ice cream, optional
12 -
Caramel sauce, optional
13 -
Fresh mint leaves, for garnish
# Instructions:
01 -
Preheat the oven to 190°C (375°F). In a medium bowl, combine diced peaches, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and salt. Stir gently and let sit for 10 minutes to allow flavors to meld.
02 -
Fill a large, shallow dish with warm water. Dip one rice paper wrapper in warm water for 5-10 seconds until pliable. Place on a clean, damp kitchen towel.
03 -
Place about 2 tablespoons of peach filling in the center of each wrapper. Fold the bottom up over the filling, fold in the sides, and roll tightly like a spring roll. Place seam-side down on a parchment-lined baking sheet.
04 -
Brush each roll lightly with vegetable oil. Sprinkle with cinnamon sugar. Bake for 15-20 minutes until golden and crispy. Let cool for 5 minutes before serving.
# Notes:
01 -
Don’t oversoak the rice paper as it becomes very delicate when wet.
02 -
Have all ingredients ready before assembly, as rice paper can become sticky if left too long.
03 -
Avoid overfilling to prevent tears.
04 -
Leave room between rolls on the baking sheet for even crisping.
05 -
Watch carefully, as rice paper can go from golden to burnt quickly.