To a bowl, combine peach pie ingredients of peaches, coconut sugar, cinnamon and arrowroot starch. Mix together with a spoon.
Fill a large shallow plate with water and soak rice pepper (making sure the entire rice paper gets coated with water for about 5 seconds.
Remove to place on another clean plate or work surface.
Place 1/3 of the peach cobbler filling mixture into the middle of the rice paper into a rectangular shape. Use your hands to top with one end of the rice paper, then fold in each rice paper side onto the middle and finally bring the last rice paper end to complete your dumplings.
Repeat this process of soaking another piece of rice paper and placing on to a clean dry plate. Place the dumpling into the middle to repeat the folding process to double wrap each dumpling.
Continue to do this to make 2 more dumplings, a total of 3 dumplings.
Save the remaining liquid in the bowl from the peach cinnamon sugar mixture.
Add maple syrup to this and mix.
Use a pastry brush to coat each dumpling with this mixture on both sides.
Then spray both sides of the dumplings with avocado oil or coconut oil.
Place into the air fryer at 400F for 6 minutes. Flip with tongs and cook for an additional 6 minutes or until golden brown and crispy.
Cool for a few minutes and cut in half with a sharp knife.
Enjoy with vegan vanilla ice cream and fresh basil!
