Dining Out Was So Last Year: Keep Rollin'

If you couldn't tell....I made these the same night I made my veggie egg rolls!

I'm keeping it simple and easy because I'm away on vacation!! (Yes I am dedicated enough to even post while away)

Cinnamon Sugar Peach & Apricot Rolls

Ingredients:

1 cup of canned peaches (in syrup) diced small

1/2 cup of dried apricots diced small

2 tbl brown sugar

2 tsp corn starch

Wonton Skins featured in this post.

1/2 cup of sugar

1 tbl cinnamon

Combine the peaches, apricots, sugar and cornstarch in a bowl and mix well. I made up this recipe as I went along. So bare with me on the measurements. I would play with it until the filling is a nice thick consistency. You don't want it to be too runny.

Peel away one thin wonton skin and place a small amount of filling and roll into a dessert egg roll. For a more detailed explanation on how to form the perfect roll see my veggie egg roll step by step guide here!

Fry these little guys in a deep fryer or in a large skillet with hot hot oil about 2 inches deep, until they are golden brown.

Right when you take them out sprinkle with the cinnamon sugar.