Peach Cobbler Egg Rolls (Print)

Golden crispy rolls filled with warm spiced peaches and vanilla drizzle

# What You Need:

→ Fruit Filling

01 - 2 cups fresh or canned peaches, diced (drained if canned)
02 - 1/4 cup granulated sugar
03 - 1 tbsp brown sugar
04 - 1 tsp lemon juice
05 - 1/2 tsp ground cinnamon
06 - 1/8 tsp ground nutmeg
07 - 1 tbsp cornstarch

→ Egg Rolls

08 - 12 egg roll wrappers
09 - 1 egg, beaten for sealing
10 - Vegetable oil for frying

→ Vanilla Glaze

11 - 1/2 cup powdered sugar
12 - 1 tbsp milk
13 - 1/2 tsp vanilla extract

# How To Make It:

01 - Combine peaches, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch in a medium bowl. Mix thoroughly and let stand for 5 minutes to macerate.
02 - Place an egg roll wrapper on a clean surface with a corner facing you. Spoon 2 tablespoons of peach filling near the bottom corner. Fold the bottom corner over the filling, tuck in both sides, and roll up tightly. Seal the final corner with beaten egg. Repeat with remaining wrappers and filling.
03 - Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F. Fry egg rolls in batches for 2 to 3 minutes per side until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
04 - Whisk powdered sugar, milk, and vanilla extract until smooth and drizzle over warm egg rolls before serving.

# Expert Advice:

01 -
  • You get all the comforting flavors of peach cobbler in a fun, handheld package thats impossible to put down
  • The contrast between the crispy exterior and warm, spiced fruit filling is absolutely addictive
  • They come together in under 35 minutes but taste like you spent all afternoon in the kitchen
02 -
  • Do not overfill the egg rolls or they will burst during frying, and you will lose all that delicious filling into your oil
  • Keep your oil temperature steady around 350°F, because if it is too hot the outside burns before the filling heats through
  • Let the filling cool slightly before wrapping, as hot filling can make the wrappers soggy and difficult to work with
03 -
  • Work quickly with the egg roll wrappers and keep unused ones covered with a slightly damp paper towel to prevent drying out
  • If you are worried about the oil temperature, buy an inexpensive kitchen thermometer, it will save you from burnt or soggy egg rolls

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