Peachy Cinnamon Sugar Rolls (Print Version)

# Ingredients:

→ The Filling

01 - 4 juicy peaches, chopped small

02 - 3 tablespoons dark brown sugar

03 - 1 teaspoon cinnamon powder

04 - 1/4 teaspoon freshly grated nutmeg

05 - 1 tablespoon cornstarch powder

06 - 1 tablespoon fresh lemon squeeze

07 - Tiny bit of salt

→ Assembly

08 - 12 sheets of rice paper

09 - 2 tablespoons cooking oil for coating

10 - Sugar-cinnamon mix for topping

→ Serving

11 - Scoops of vanilla ice cream if you want

12 - Drizzle of caramel if desired

13 - Few mint leaves to decorate

# Instructions:

01 - Heat your oven to 375°F (190°C). Toss chopped peaches with dark brown sugar, cinnamon, nutmeg, cornstarch, fresh lemon juice and a tiny bit of salt in a bowl. Let everything hang out together for about 10 minutes so the flavors can blend.

02 - Get a wide, flat dish and pour some warm water in. Dunk each rice paper for about 5-10 seconds until it gets soft. Put it down on a slightly wet kitchen towel.

03 - Drop about 2 spoons of peach mix into the middle of your softened wrapper. Fold the bottom part up first, then tuck in the sides, and roll it all up like you're making a burrito. Put them crease-side down on a baking tray lined with parchment.

04 - Lightly coat each parcel with cooking oil. Dust them with the cinnamon-sugar mix. Pop them in the oven for 15-20 minutes until they turn crispy and golden. Let them cool down for 5 minutes before you dig in.

# Notes:

01 - Don't soak the wrappers too long or they'll fall apart.

02 - Get everything ready before you start rolling, as wet rice paper gets sticky fast.

03 - Don't stuff too much filling in or the wrappers will tear.

04 - Keep some space between parcels on your tray so they crisp up evenly.

05 - Keep an eye on them while baking - they can burn real quick.

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