Peach Cobbler Egg Rolls
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.
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Servings: 8 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.
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