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This clever spin on the familiar peach pie turns a traditional dessert into handy, crunchy bites that mix crisp baked rice paper with juicy, seasoned peach insides. They're just right for backyard parties or when you need a wow-worthy treat without bothering with pie dough.
I came up with these during a boiling hot summer day when I couldn't stand the thought of heating up the kitchen for a regular pie. My folks weren't sure about them at first, but after one taste, they now ask for these crunchy treats instead of the old-fashioned version.
What You'll Need
- Soft peaches: They bring natural sweetness and moisture; pick ones that give a little when squeezed and smell peachy
- Brown sugar: Gives you those toasty, molasses hints that make peaches taste even better; go for dark brown for extra richness
- Ground cinnamon: Adds cozy warmth that goes hand in hand with peaches; Ceylon type offers a softer, more elegant touch
- Ground nutmeg: Brings depth and a subtle earthy kick to cut the sweetness; grate it fresh for way better flavor
- Cornstarch: Helps the peach juice thicken up so you don't end up with soggy wrappers
- Lemon juice: Perks up the flavor and keeps peach slices from turning brown
- Rice paper wrappers: Form the crunchy outside layer; try to find simple ones with just rice and water
- Vegetable oil: Gets you that nice golden crunch; pick one without much flavor
- Cinnamon sugar: Sprinkled on top for a sweet, caramelized coating
How To Make Them
- Mix Your Filling:
- Get your oven going at 375°F so it's nice and hot. Toss your chopped peaches in a bowl with brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and a pinch of salt. The peaches will start getting juicy as the sugar pulls out moisture. Let everything sit together for about 10 minutes so the cornstarch can work its magic and the flavors can mingle.
- Get Rice Paper Ready:
- Pour some warm water (not too hot or it'll get super sticky) into a wide, flat dish. Dip each wrapper for about 5-10 seconds until it starts to soften but isn't completely floppy. Put each one on a clean, slightly wet kitchen towel to keep it from sticking while you work.
- Put Them Together:
- Take one softened wrapper and put about 2 tablespoons of peach mix right in the middle, keeping it in a neat pile. Fold the bottom up over the filling, then bring in both sides. Roll it up from bottom to top like you would a spring roll, keeping it tight as you go so it stays closed. Line them up seam-side down on a baking sheet covered with parchment paper.
- Bake Until Crispy:
- Brush a little vegetable oil over each roll to help them brown evenly. Sprinkle cinnamon sugar all over for taste and to create that sweet crust. Stick them in the oven for 15-20 minutes, but keep an eye on them after 15. They should look golden brown and crispy. Let them cool for 5 minutes before eating so you don't burn your mouth and the filling firms up a bit.
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Nutmeg is the real game-changer here. I found this out when I put in twice as much by mistake one time. Instead of ruining them, it filled my kitchen with this amazing smell that took me back to my grandma's holiday baking. Now I always buy whole nutmegs and grate them fresh for this recipe.
Keeping and Planning Ahead
These rolls taste best right after baking when they're super crispy. If you have extras, put them in a sealed container with parchment paper between layers and keep in the fridge for up to 2 days. To get them crunchy again, warm them in a 350°F oven for about 5 minutes. You can mix up the filling a day ahead and keep it in the fridge, which saves time when you're ready to make them.
Mix It Up
Peaches work great in this recipe, but don't stop there. Try using mixed berries for something more tangy, or apples with extra cinnamon when fall comes around. For a grown-up twist, splash a spoonful of bourbon into the peach mix before baking. You could even go tropical with chopped mango and pineapple plus a tiny bit of cardamom for something different that works great at summer parties.
Ways to Serve
Make these peach rolls even better by serving them warm with some vanilla ice cream on the side, which gets all melty over the hot rolls. A little caramel sauce drizzled on top makes them fancy, and some crushed, roasted pecans add crunch and nutty flavor. If you want something lighter, try them with a spoonful of lightly sweetened Greek yogurt and some granola sprinkled on top—they're so good you could almost have them for breakfast.
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These crunchy peach treats show off kitchen creativity by bringing together cooking styles from Asia and America for a tasty and one-of-a-kind dessert experience.
Frequently Asked Questions
- → How can I stop the rice paper from breaking?
Don't soak the paper too long - 5-10 seconds is plenty. Handle it carefully while rolling and don't stuff too much filling inside.
- → Is it okay to use frozen peaches?
Sure, just make sure you thaw them completely and pat them dry first. Too much water will make your wrappers turn mushy.
- → What goes well with these peachy rolls?
They're great with a scoop of vanilla ice cream, some drizzled caramel, or a few fresh mint leaves on top.
- → What's the trick to keeping them crunchy?
Let them cool a bit on a wire rack so they don't steam themselves soft. They taste best when eaten right away while still crisp.
- → Can I make these before my guests arrive?
You can get them all rolled up early and keep them in the fridge under a damp cloth, then pop them in the oven right before you want to eat them.