Amazing Baked Peach Pie Rice Paper Rolls in Just 4 Steps

You know those moments when you’re craving something sweet but also want to keep it light? That’s exactly where these Baked Peach Pie Rice Paper Rolls were born! Last summer, I had a pile of gorgeous peaches on my counter and a serious case of dessert inspiration—but no patience for rolling out pie crust. Then I spotted the rice paper wrappers in my pantry, and boom! My favorite summer dessert hack was born.

These little rolls pack all the cozy, cinnamon-spiced goodness of peach pie into a fun handheld package. The magic happens when you bake the peaches first—just long enough to caramelize the sugar and soften them perfectly. Then you wrap them up in chewy rice paper with a sprinkle of graham cracker crumbs for that classic pie crust vibe. Trust me, the first time I made these, my family gobbled them up so fast I had to make a second batch!

What I love most is how they bridge two worlds—the comforting warmth of baked fruit desserts meets the fresh, light feel of summer rolls. And the best part? No fork required!

Why You’ll Love These Baked Peach Pie Rice Paper Rolls

Oh my goodness, where do I even start? These little rolls are about to become your new favorite summer treat, and here’s why:

• That magic peach pie flavor – warm cinnamon, caramelized peaches, buttery graham cracker crumbs – all in one bite!
• So easy to make – no fancy pastry skills required, just simple rolling (even if they’re not perfectly neat, they’ll taste amazing)
• Perfect handheld dessert – great for picnics, poolside snacks, or when you just want something sweet without the plate-and-fork situation
• That summer freshness – lighter than traditional pie but with all the comfort food vibes

Seriously, the first time I made these, my neighbor begged for the recipe after just one bite. They’re that good!

Ingredients for Baked Peach Pie Rice Paper Rolls

Grab these simple ingredients – you might already have most in your pantry! The magic happens with just:

• 4 rice paper sheets – the chewy wrapper that makes this fun
• 2 ripe peaches, thinly sliced – slightly firm ones work best
• 1/4 cup brown sugar, packed – for that caramelized goodness
• 1 tsp cinnamon – my secret pie spice weapon
• 1/2 tsp vanilla extract – pure, not imitation!
• 1 tbsp butter, melted – for brushing at the end
• 1/4 cup crushed graham crackers – our “pie crust” shortcut
• Fresh mint leaves – optional but pretty for garnish

See? Nothing fancy – just pantry staples transformed into something magical!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this recipe! Just grab:

• A baking sheet for those peaches
• A mixing bowl (any size will do)
• A pastry brush or spoon for the butter
• A large plate or shallow pan for soaking rice paper

That’s it! See? I told you this was easy. Now let’s get to the fun part – making those delicious rolls!

How to Make Baked Peach Pie Rice Paper Rolls

Ready to turn those simple ingredients into something magical? Let’s do this! I promise, even if you’ve never worked with rice paper before, you’ll get the hang of it quickly. The trick is taking it one step at a time – and not stressing if your first roll isn’t perfect. Mine definitely weren’t when I started!

Preparing the Peach Filling

First, preheat your oven to 350°F (175°C) – this is crucial for getting those peaches perfectly caramelized. While that’s heating up, toss your peach slices in a bowl with the brown sugar, cinnamon, and vanilla extract. Don’t be shy – really coat them well! Spread them out on a baking sheet in a single layer (crowded peaches steam instead of caramelize). Bake for about 15 minutes – you’ll know they’re ready when the edges start looking golden and your kitchen smells like heaven. Let them cool slightly – warm peaches are dreamy in the rolls, but piping hot will make the rice paper too soggy.

Assembling the Rice Paper Rolls

Now the fun part! Fill a large plate or shallow pan with warm water (not hot – trust me on this). Dip one rice paper sheet at a time for about 10-15 seconds until it’s pliable but still slightly firm (it’ll soften more as you work). Lay it flat and quickly add a few peach slices down the center, sprinkle generously with graham cracker crumbs – this is your “pie crust” moment! Fold the sides in like a burrito, then roll tightly from the bottom up. Brush each finished roll with melted butter for that golden glow and extra flavor. Pro tip: work quickly but don’t rush – rice paper waits for no one, but panic leads to messy rolls!

Tips for Perfect Baked Peach Pie Rice Paper Rolls

After making these rolls more times than I can count (and yes, burning a few batches of peaches along the way), here are my hard-earned secrets:

• Pick firm-but-ripe peaches – too soft and they’ll turn to mush when baking
• Taste your peaches first! Adjust sugar – super sweet ones might need less
• Serve immediately – rice paper gets chewier if it sits too long
• Keep a damp towel over unused rice papers – they dry out fast
• Don’t over-soak the wrappers – better slightly firm than soggy!

See? All the mistakes I made so you don’t have to!

Variations for Baked Peach Pie Rice Paper Rolls

Oh, the possibilities! Once you’ve mastered the basic recipe, try these fun twists:

• Crunchy upgrade: Toss in chopped pecans or almonds with the graham crackers
• Cookie swap: Use crushed vanilla wafers or ginger snaps instead of grahams
• Cheesy surprise: Add a tiny sprinkle of ricotta before rolling (sounds weird, tastes amazing!)
• Berry buddies: Mix in a few raspberries with the baked peaches

See? Endless ways to make these rolls your own!

Serving Suggestions

Oh, let me tell you how to take these rolls from great to unforgettable! Serve them warm with a scoop of vanilla ice cream melting over the top – pure heaven. Or dollop some fresh whipped cream alongside and garnish with those mint leaves for a pretty pop of color. Perfect for sharing… if you’re feeling generous!

Storing and Reheating Baked Peach Pie Rice Paper Rolls

Here’s the honest truth – these rolls are absolute best fresh, when the rice paper still has that perfect chewy texture. But if you must store them, pop them in the fridge for no more than 2 hours (uncovered so they don’t get soggy). Whatever you do, don’t try reheating – rice paper turns rubbery when warmed up. My advice? Just make ’em and eat ’em – they disappear fast anyway!

Nutritional Information for Baked Peach Pie Rice Paper Rolls

Now, I’m no nutritionist, but here’s the scoop on what’s in these tasty rolls! (Remember, these are just estimates – your actual amounts might vary slightly depending on peach size and how generous you are with the graham crackers!) Per roll, you’re looking at:

• 120 calories – not bad for a dessert!
• 12g sugar – mostly from those sweet peaches
• 3g fat – thank the butter for that rich flavor
• 23g carbs – energy to enjoy your day
• 2g fiber – hey, peaches are fruit after all!

See? A little treat that won’t wreck your day – just sweet enough to feel indulgent!

Frequently Asked Questions

Q1. Can I use canned peaches instead of fresh?
You can, but trust me – fresh makes all the difference! Canned peaches tend to be too mushy and overly sweet. If you must use them, drain well and pat dry with paper towels first. But really, grab some fresh peaches when they’re in season – the flavor is unbeatable!

Q2. How do I prevent the rice paper from sticking to itself?
Ah, the classic rice paper struggle! My trick? Work on a damp (not wet) cutting board or plate, and don’t soak the wrappers too long – just until pliable. If they do stick, a tiny dab of water on your fingers helps gently separate them. And remember – imperfect rolls still taste amazing!

Q3. Can I make these ahead for a party?
Honestly? These baked peach pie rolls shine brightest when served fresh. The rice paper gets chewier as it sits. If you must prep ahead, bake the peaches in advance and assemble right before serving – the filling keeps beautifully in the fridge for 2 days!

Q4. What if I don’t have graham crackers?
No worries! Crushed vanilla wafers, ginger snaps, or even shortbread cookies make great substitutes. I’ve even used crushed cereal in a pinch (cinnamon toast crunch is surprisingly delicious here!). The goal is just that little crunchy “pie crust” texture.

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