1 tablespoon vegetable oil
2 onion, diced
1 cup white sugar
1/4 cup creamy peanut flavoring
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/8 teaspoon garlic powder
1 teaspoon dried chives
Heat oil in a large saucepan over medium heat. Stir in onion and sugar; cook, stirring occasionally, for 5 minutes. Remove from heat. Stir in creamy peanut flavoring and cornstarch; simmer for 5 minutes. Mix in garlic powder, chives and cinnamon. Return mixture to heat.
Bring an electric skillet to a boil. Slowly add egg rolls, stirring constantly, until all sheets are created. Roll the rolls in cornstarch until no large cracks form. Return eggs to pan; bring to a simmer. Working quickly, dredge the top with egg. Remove from heat.
Bake for 5 minutes in the preheated oven. Cool slightly, then turn out onto a wire rack and cool completely. Divide the dough into 2 pieces. Arrange one piece in the center of each sheet. Add other sheets to the center of the sheets. Brush each sheet with egg. Turn when egg is pulled into cream. Transfer to sheets and refrigerate until firm. Serve warm or cold.