Peach Cobbler Egg Rolls
Golden, crispy egg roll wrappers filled with warm, gooey peach cobbler filling bursting with sweet, fragrant peaches and a hint of vanilla. These handheld treats combine southern charm with a fun and flavorful twist, perfect for family desserts, parties, or snacks.
Servings: 12 servings
Calories: 250kcal
Ingredients
- 12 egg roll wrappers
- 2.25 cups peaches, chopped (fresh, frozen or canned)
- 1/4 cup brown sugar
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- Oil for frying (vegetable or canola oil)
- 2 tablespoons melted butter
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Prepare the thickening mixture by combining cornstarch and water in a small bowl until smooth.
- In a medium non-stick pan over medium heat, add chopped peaches and brown sugar and stir gently.
- Pour the cornstarch mixture into the pan with the peaches and cook until thickened and bubbly, about 3-5 minutes.
- Remove the pan from heat and stir in vanilla extract. Allow the mixture to cool completely.
- To assemble, place an egg roll wrapper in a diamond shape on a flat surface. Add 1-2 tablespoons of cooled filling in the center.
- Wet the edges of the wrapper with water, fold the bottom over the filling, then the sides and roll up tightly, sealing securely.
- Heat oil in a frying pan or deep fryer to around 350°F (175°C).
- Carefully fry the egg rolls for 2-3 minutes per side, or until golden and crispy. Drain on paper towels or a wire rack.
- While the egg rolls are frying, mix melted butter, sugar, and cinnamon in a shallow dish.
- Roll the cooled egg rolls in the cinnamon-sugar mixture until fully coated. Serve warm.
Notes
Use a deep fryer for best results with consistent oil temperature.
Make sure the peaches are cool before assembling to prevent the pastry from becoming soggy.
For a baked alternative, place filled and rolled egg rolls on parchment paper and bake at 375°F (190°C) for 10-12 minutes per side, but frying gives a crispier exterior.
Store leftovers in an airtight container for up to 2 days.
Make sure the peaches are cool before assembling to prevent the pastry from becoming soggy.
For a baked alternative, place filled and rolled egg rolls on parchment paper and bake at 375°F (190°C) for 10-12 minutes per side, but frying gives a crispier exterior.
Store leftovers in an airtight container for up to 2 days.