Peach cobbler egg rolls are a true treat. Sweet peaches are stuffed into an egg roll then fried until crispy and rolled in a dusting of cinnamon and sugar.
This dessert combines the fruity goodness of peaches with the addicting crunch of crispy egg rolls. In this recipe to making peach cobbler egg rolls, I’ll show you how to create this simple treat in a short time.
Imagine biting into a golden brown, flaky egg roll wrapper filled with juicy peaches, cinnamon sugar, and a hint of vanilla. The softness of the peaches and the crispiness of the wrapper mixed with the finishing touch of the cinnamon sugar outside is something to be experienced.
The filling is super simple and can be made with fresh, frozen or canned peaches. So, you can enjoy peach cobbler egg rolls year round.
How To Make Peach Cobbler Egg Rolls
Ingredients you’ll need
- Peaches
- Brown sugar
- Cinnamon
- Granulated sugar
- Cornstarch
- Egg roll wrappers
- Vegetable oil for frying
- Lemon juice
- Vanilla extract
Tips when using frozen or canned peaches…
If the peaches are frozen, allow them to thaw. And, if they are canned, drain the excess liquid. They will be much more slick than fresh and a bit more of a challenge to dice up into smaller pieces.
Making the peach cobbler egg rolls recipe
- First, chop up the peaches. You’re going to want small chunks so that you can get as many as possible into one egg roll.
- In a pot, add the chopped peaches, turn on medium heat and add in the brown sugar, lemon juice and vanilla. Allow the sugars to bake down and some of the juices to release, stir often.
- After about 10 minutes of cooking the ingredients down, add in the cornstarch slurry and stir until thickened. Once thickened, remove from the heat and allow to cool fully. This will make the filling really thick before frying which is what you want.
- Pull out the egg roll wrappers and grab a small bowl of water then place it to the side. Take about a tablespoon of filling and roll the egg roll wrappers as normal. Dip a finger in the water to seal the wrapper. Make all the peach cobbler egg rolls then set them to the side.
- Place a pot of oil on the stove and bring to 325-350F, this is the typical frying temperature for most things. While the oil is heating, mix together the cinnamon and sugar on a plate. Make another plate with a paper towel for draining excess oil from the egg rolls.
- Now, one the oil is up to temperature, drop in a sealed egg roll and fry until golden brown. You’re only looking for color here. Once the egg roll is golden, remove and place on the plate with the paper towel. Do not crowd the oil, they cook fast so no more than a few at a time depending on the size of the pot you’re frying in.
- While the egg rolls are still hot, carefully roll them in the plate of cinnamon and sugar.
- Lastly, after being rolled in the cinnamon and sugar and cooled, serve and enjoy.
Great summer desserts to try next
- Bisquick Peach Cobbler
- Cherry Crisp
- Blueberry Coffee Cake
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Peach Cobbler Egg Rolls
Ingredients
- 2 cup peaches, chopped
- 1/2 cup light brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (mix with 1/4 cup water)
Coating
- 2 tablespoon granulated sugar
- 1/2 teaspoon cinnamon
Instructions
- First, chop up the peaches. You're going to want small chunks so that you can get as many as possible into one egg roll.
- In a pot, add the chopped peaches, turn on medium heat and add in the brown sugar, lemon juice and vanilla. Allow the sugars to bake down and some of the juices to release, stir often.
- After about 10 minutes of cooking the ingredients down, add in the cornstarch slurry and stir until thickened. Once thickened, remove from the heat and allow to cool fully. This will make the filling really thick before frying which is what you want.
- Pull out the egg roll wrappers and grab a small bowl of water then place it to the side. Take about a tablespoon of filling and roll the egg roll wrappers as normal. Dip a finger in the water to seal the wrapper. Make all the peach cobbler egg rolls then set them to the side.
- Place a pot of oil on the stove and bring to 325-350F, this is the typical frying temperature for most things. While the oil is heating, mix together the cinnamon and sugar on a plate. Make another plate with a paper towel for draining excess oil from the egg rolls.
- Now, one the oil is up to temperature, drop in a sealed egg roll and fry until golden brown. You're only looking for color here. Once the egg roll is golden, remove and place on the plate with the paper towel. Do not crowd the oil, they cook fast so no more than a few at a time depending on the size of the pot you're frying in.
- While the egg rolls are still hot, carefully roll them in the plate of cinnamon and sugar.
- Lastly, after being rolled in the cinnamon and sugar and cooled, serve and enjoy.