Peach Cobbler Egg Rolls
Peach Cobbler Egg Rolls are crispy, golden egg roll wrappers filled with a warm spiced peach filling and rolled in cinnamon sugar. Quick to make, easy to customize, and perfect for any occasion.
Equipment
- 1 Medium Skillet for cooking the filling
- 1 Deep Skillet or Dutch Oven for frying
- 1 Cooking Thermometer to monitor oil temperature
- 1 Slotted Spoon or Tongs
- 1 Pastry Brush for egg wash
- 1 Air Fryer (optional)
Ingredients
Peach Filling
- 2 cups fresh or canned peaches diced small, drained if canned
- 3 tablespoons brown sugar packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch to thicken the filling
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Egg Rolls
- 12 egg roll wrappers found in the refrigerated section
- 2 cups vegetable oil for frying
- 2 tablespoons water or egg wash for sealing
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Dice the peaches into small, even pieces so the filling rolls up neatly inside each wrapper.
- Melt butter in a skillet over medium heat, then add the diced peaches, brown sugar, cinnamon, nutmeg, and lemon juice.
- Cook the peach mixture for about 5 minutes, stirring regularly, until the peaches soften and the sugar melts.
- Stir in the cornstarch and cook for another 2 minutes until the filling thickens. Remove from heat and add vanilla extract.
- Let the peach filling cool completely before assembling the egg rolls. A hot filling will tear the wrappers.
- Lay one egg roll wrapper flat on a clean surface in a diamond shape with one corner pointing toward you.
- Spoon 2 to 3 tablespoons of the cooled peach filling onto the center of the wrapper.
- Fold the bottom corner up over the filling, fold in both side corners, and roll upward tightly. Seal the top edge with water or egg wash.
- Heat oil in a deep skillet to 350 degrees Fahrenheit. Use a thermometer for accuracy.
- Fry the rolls in batches, turning occasionally, for 2 to 3 minutes per side until deep golden brown.
- Remove the rolls with a slotted spoon and drain on paper towels for 1 to 2 minutes.
- Mix granulated sugar and cinnamon in a bowl, then roll each warm egg roll in the mixture to coat evenly.
- Serve warm with caramel sauce, whipped cream, or vanilla ice cream on the side.
Notes
Cool the peach filling completely before rolling to prevent soggy or torn wrappers. Fry in small batches at 350F for best results. For an air fryer version, brush with oil and cook at 375F for 8 to 10 minutes flipping once. Freeze unfried rolls for up to 2 months and fry straight from frozen.