Easy Peach Cobbler Egg Rolls are a delightful twist on the classic dessert. These crispy, golden egg rolls are filled with a warm and gooey peach cobbler-inspired filling and finished with a touch of sweetness.
They make for a perfect snack or dessert that’s easy to whip up and guaranteed to impress.
Kitchen Equipment Needed
- Medium saucepan
- Mixing bowl
- Wooden spoon
- Pastry brush
- Frying pan or deep fryer
- Paper towels
Ingredients Overview
- Peaches: Use fresh, frozen, or canned peaches to create a sweet and juicy filling.
- Sugar and Spices: Brown sugar, cinnamon, and nutmeg bring warm cobbler flavors.
- Egg Roll Wrappers: The perfect crispy shell for the peach filling.
- Butter: Adds richness to the filling.
- Oil for Frying: Vegetable or canola oil works well.
Ingredients
- 2 cups diced peaches (fresh, frozen, or canned)
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- Pinch of nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
- 10-12 egg roll wrappers
- Vegetable oil for frying
- Optional: powdered sugar or cinnamon sugar for garnish
Instructions
- Prepare the Filling
- In a medium saucepan over medium heat, combine the peaches, brown sugar, cinnamon, nutmeg, vanilla, and butter.
- Cook for 5-7 minutes, stirring occasionally, until the peaches soften and the mixture starts to thicken.
- Stir in the cornstarch slurry and cook for another 1-2 minutes until the mixture becomes glossy and thick. Remove from heat and let it cool.
- Assemble the Egg Rolls
- Lay an egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape).
- Spoon 1-2 tablespoons of the peach filling onto the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly to form a log. Seal the edge with water.
- Fry the Egg Rolls
- Heat about 2 inches of oil in a frying pan to 350°F (175°C).
- Fry the egg rolls in small batches for 2-3 minutes per side, or until golden brown.
- Remove and drain on paper towels.
- Garnish and Serve
- Dust with powdered sugar or cinnamon sugar for an extra touch of sweetness. Serve warm, and enjoy!
Step-by-Step Instructions
Roll your peach cobbler filling into egg roll wrappers and fry to crispy perfection. Garnish with a sweet topping, and you’ve got a handheld dessert that’s sure to wow.
Recipe Tips
- Don’t overfill the wrappers; it may cause them to burst while frying.
- Use a candy thermometer to monitor oil temperature for consistent frying.
- If you prefer baked egg rolls, brush them with oil and bake at 400°F (200°C) for 12-15 minutes, flipping halfway through.
What to Serve With This Recipe
- Serve alongside a scoop of vanilla ice cream or whipped cream for a decadent treat.
- Pair with a drizzle of caramel or chocolate sauce for added flavor.
Frequently Asked Questions
Can I make these ahead of time?
Yes, assemble the egg rolls and refrigerate them for up to 24 hours before frying.
Can I use store-bought peach pie filling?
Absolutely! It’s a great shortcut for this recipe.
Can I freeze these?
Yes, freeze uncooked egg rolls in a single layer and fry directly from frozen when ready to eat.
Serving Suggestions
Enjoy these Easy Peach Cobbler Egg Rolls as a fun dessert or snack at parties, picnics, or family gatherings. They’re sure to be a hit with both kids and adults!
Easy Peach Cobbler Egg Rolls
Easy Peach Cobbler Egg Rolls are a delightful twist on the classic dessert. These crispy, golden egg rolls are filled with a warm and gooey peach cobbler-inspired filling and finished with a touch of sweetness.
Ingredients
- 2 cups diced peaches fresh, frozen, or canned
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- Pinch of nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 1 tablespoon cornstarch mixed with 1 tablespoon water slurry
- 10-12 egg roll wrappers
Instructions
- Prepare the Filling
- In a medium saucepan over medium heat, combine the peaches, brown sugar, cinnamon, nutmeg, vanilla, and butter.
- Cook for 5-7 minutes, stirring occasionally, until the peaches soften and the mixture starts to thicken.
- Stir in the cornstarch slurry and cook for another 1-2 minutes until the mixture becomes glossy and thick. Remove from heat and let it cool.
- Assemble the Egg Rolls
- Lay an egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape).
- Spoon 1-2 tablespoons of the peach filling onto the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly to form a log. Seal the edge with water.
- Fry the Egg Rolls
- Heat about 2 inches of oil in a frying pan to 350°F (175°C).
- Fry the egg rolls in small batches for 2-3 minutes per side, or until golden brown.
- Remove and drain on paper towels.
- Garnish and Serve
- Dust with powdered sugar or cinnamon sugar for an extra touch of sweetness. Serve warm, and enjoy!
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