Chef Joey’S Peachy Egg Rolls

• 2 (10 ounce) packages frozen organic peaches (thawed and save the liquid)
• 1 (1 lb) package egg roll wrap (I used the large size Nasoya)
• 4 tablespoons organic cornstarch
• 1/4 cup water
• 3 tablespoons brown sugar
• 2 teaspoons vegan margarine
• 1 beaten egg (for brushing)

1. Thaw the peaches completely in the microwave.
2. 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.
3. Heat the thawed peaches in a large sauce pan until hot.
4. Add the cornstarch water mixture to the hot peaches and stir until thickened.
5. Add the brown sugar and vegan margarine. Stir well.
6. Remove from the sauce pan and put into a bowl.
7. Crack the egg into a small bowl and mix. You will brush this on to the egg roll.
8. Put a mound of peaches onto each of the egg roll wrappers.
9. 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.
10. Brush all over the packet with the egg wash and bake at 350'F for 15-18 minutes.
11. 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.
12. Bon Appetit!

peaches, egg roll, cornstarch, water, brown sugar, margarine, egg

Taken from www.food.com/recipe/chef-joey-rsquo-s-peachy-egg-rolls-435931 (may not work)