Peach Cobbler Egg Rolls

Peach Cobbler Egg Rolls are a delightfully crispy treat that’s filled with sweet, juicy peaches and warm spices. They’re not heavy or overly sweet either. I think they’re a perfect dessert for any time of the year, and if you’re not a fan of cinnamon, feel free to omit it. It will still be undeniably delicious!

If you’re looking for a light & crispy dessert that’s not overly sweet, you’ve come to the right place. When you make a crunchy egg roll and pair it with a warm peach filling, you get the perfect dessert. The addition of cinnamon just sends it over the top. I’ve really been in the mood for something fun and summery, and these dreamy egg rolls remind me of warm evenings and family gatherings. Not a fan of cinnamon? Don’t worry, it’s still delicious without it.

Kitchen Equipment Needed

• Mixing bowls
• Saucepan
• Spoon or spatula
• Baking sheet
• Parchment paper
• Oven
• Pastry brush

Ingredients

• 2 cups fresh or canned peaches, diced
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon (optional)
• 1/4 teaspoon ground nutmeg (optional)
• 1 tablespoon cornstarch
• 1 tablespoon water
• 12 egg roll wrappers
• 2 tablespoons unsalted butter, melted
• Powdered sugar (for dusting, optional)

Directions

1. Prepare the Peach Filling:
   • In a saucepan over medium heat, combine the diced peaches, granulated sugar, brown sugar, vanilla extract, ground cinnamon, and ground nutmeg.
   • Cook, stirring occasionally, until the peaches release their juices and the mixture starts to simmer, about 5-7 minutes.
2. Thicken the Filling:
   • In a small bowl, mix the cornstarch with the water to create a slurry.
   • Add the slurry to the peach mixture, stirring constantly until the filling thickens, about 2-3 minutes.
   • Remove from heat and let it cool slightly.
3. Assemble the Egg Rolls:
   • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
   • Place an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond shape).
   • Spoon about 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 up tightly, sealing the edge with a little water.
   • Repeat with the remaining wrappers and filling.
4. Bake the Egg Rolls:
   • Place the assembled egg rolls on the prepared baking sheet.
   • Brush each egg roll with melted butter to help them crisp up.
   • Bake in the preheated oven for 15-20 minutes, or until golden brown and crispy.
5. Serve:
   • Allow the egg rolls to cool slightly before serving.
   • Dust with powdered sugar if desired.

Enjoy your Peach Cobbler Egg Rolls, a crispy and sweet treat perfect for any occasion!

Peach Cobbler Egg Rolls

Peach Cobbler Egg Rolls are a delightfully crispy treat that’s filled with sweet, juicy peaches and warm spices. They’re not heavy or overly sweet either.

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Equipment

• Mixing bowls
• Saucepan
• Spoon or spatula
• Baking sheet
• Parchment paper
• Oven
• Pastry brush

Ingredients

  

• 2 cups fresh or canned peaches diced
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon optional
• 1/4 teaspoon ground nutmeg optional
• 1 tablespoon cornstarch
• 1 tablespoon water
• 12 egg roll wrappers
• 2 tablespoons unsalted butter melted
• Powdered sugar for dusting, optional

Instructions

 

• Prepare the Peach Filling:
• In a saucepan over medium heat, combine the diced peaches, granulated sugar, brown sugar, vanilla extract, ground cinnamon, and ground nutmeg.
• Cook, stirring occasionally, until the peaches release their juices and the mixture starts to simmer, about 5-7 minutes.
• Thicken the Filling:
• In a small bowl, mix the cornstarch with the water to create a slurry.
• Add the slurry to the peach mixture, stirring constantly until the filling thickens, about 2-3 minutes.
• Remove from heat and let it cool slightly.
• Assemble the Egg Rolls:
• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
• Place an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond shape).
• Spoon about 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 up tightly, sealing the edge with a little water.
• Repeat with the remaining wrappers and filling.
• Bake the Egg Rolls:
• Place the assembled egg rolls on the prepared baking sheet.
• Brush each egg roll with melted butter to help them crisp up.
• Bake in the preheated oven for 15-20 minutes, or until golden brown and crispy.

Notes

Serve:
Allow the egg rolls to cool slightly before serving.
Dust with powdered sugar if desired.