Name: Peach Cobbler Egg Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups canned peach slices, drained and diced; 2 tablespoons brown sugar; 1 tablespoon granulated sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon nutmeg; 1 teaspoon vanilla extract; 1 tablespoon cornstarch; 1 tablespoon water; 10 egg roll wrappers; 2 tablespoons melted butter; Vegetable oil for frying; Powdered sugar for serving

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I love these Peach Cobbler Egg Rolls because they turn a cozy peach cobbler flavor into a crispy, handheld dessert. I fill egg roll wrappers with warm cinnamon peaches, fry them until golden, then finish them with melted butter and powdered sugar. They taste especially good with vanilla ice cream.

Peach Cobbler Egg Rolls

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups canned peach slices, drained and diced

2 tablespoons brown sugar

1 tablespoon granulated sugar

1 teaspoon ground cinnamon

¼ teaspoon nutmeg

1 teaspoon vanilla extract

1 tablespoon cornstarch

1 tablespoon water

10 egg roll wrappers

2 tablespoons melted butter

Vegetable oil for frying

Powdered sugar for serving

Directions

I add the diced peaches, brown sugar, granulated sugar, cinnamon, nutmeg, and vanilla extract to a small saucepan over medium heat.

I stir and cook the mixture for 3 to 4 minutes, until the peaches are warm and syrupy.

I mix the cornstarch and water in a small bowl, then stir it into the peach mixture. I cook it for 1 to 2 minutes, until thickened, then remove it from the heat and let it cool slightly.

I lay one egg roll wrapper on a clean surface with one corner pointing toward me. I spoon about 2 tablespoons of peach filling into the center.

I fold the bottom corner over the filling, fold in the sides, then roll it tightly. I seal the edge with a little water and repeat with the remaining wrappers.

I heat vegetable oil in a deep skillet to 350°F. I fry the egg rolls in batches for 2 to 3 minutes per side, until golden brown and crispy.

I transfer them to a paper towel-lined plate to drain. I brush them lightly with melted butter and dust them with powdered sugar before serving.

Servings and Timing

This recipe makes 10 servings.

Prep time: 20 minutes

Cooking time: 15 minutes

Total time: 35 minutes

Calories: about 210 kcal per serving

Variations

I sometimes add a small pinch of ginger for a warmer spice flavor. I also like mixing in a few diced apples with the peaches for a peach-apple cobbler filling. For a richer dessert, I serve the egg rolls with caramel sauce or a scoop of vanilla ice cream.

Storage/Reheating

I store leftover peach cobbler egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat them, I use an oven or air fryer at 350°F until they are warm and crispy again. I avoid microwaving when I want the wrapper to stay crisp.

FAQs

Can I use fresh peaches?

Yes, I can use fresh peaches. I peel and dice them first, then cook them until soft and syrupy.

Can I bake these instead of frying?

Yes, I can bake them at 400°F until golden and crisp. I brush them lightly with melted butter or oil before baking.

Can I make them in the air fryer?

Yes, I can air fry them at 375°F until crisp and golden. I lightly spray or brush them with oil first.

How do I keep the egg rolls from opening while frying?

I seal the edge with water and make sure I roll each wrapper tightly without overfilling it.

What should I serve with peach cobbler egg rolls?

I like serving them with powdered sugar, caramel sauce, whipped cream, or vanilla ice cream.

Conclusion

I love this Peach Cobbler Egg Rolls recipe because it is simple, crispy, and full of warm cinnamon peach flavor. It gives me the comfort of peach cobbler in a fun dessert that is easy to serve and even easier to enjoy.

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Peach Cobbler Egg Rolls

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Author: Cheryl
Total Time: 35 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

These Peach Cobbler Egg Rolls combine warm cinnamon-spiced peaches with a crispy golden wrapper for a fun handheld dessert. Finished with melted butter and powdered sugar, they are delicious served with vanilla ice cream or caramel sauce.

Instructions

Add the diced peaches, brown sugar, granulated sugar, cinnamon, nutmeg, and vanilla extract to a small saucepan over medium heat.
Cook and stir for 3 to 4 minutes until the peaches are warm and syrupy.
In a small bowl, mix the cornstarch and water. Stir it into the peach mixture and cook for 1 to 2 minutes until thickened. Remove from heat and let cool slightly.
Lay one egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons of peach filling into the center.
Fold the bottom corner over the filling, fold in the sides, and roll tightly. Seal the edge with a little water. Repeat with the remaining wrappers.
Heat vegetable oil in a deep skillet to 350°F.
Fry the egg rolls in batches for 2 to 3 minutes per side until golden brown and crispy.
Transfer to a paper towel-lined plate to drain. Brush lightly with melted butter and dust with powdered sugar before serving.