Peach Cobbler Egg Rolls (Print View)

Golden crispy rolls filled with cinnamon-spiced peaches and vanilla glaze

# What You'll 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 Roll Assembly

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

# Step-by-Step Directions:

01 - Combine diced peaches, granulated sugar, brown sugar, lemon juice, ground cinnamon, nutmeg, and cornstarch in a medium bowl. Stir thoroughly to coat peaches evenly. Let mixture stand for 5 minutes to allow flavors to meld and cornstarch to activate.
02 - Position an egg roll wrapper on a clean work surface with one corner pointing toward you. Place approximately 2 tablespoons of peach filling just above the bottom corner. Fold the bottom corner over the filling, fold in the side corners, then roll tightly upward. Seal the final flap with beaten egg. Continue until all wrappers are filled.
03 - Pour vegetable oil to a depth of 2 inches in a deep skillet or Dutch oven. Heat oil to 350°F. Fry egg rolls in batches of 4-5 for 2-3 minutes per side until golden brown and crispy. Transfer to paper towel-lined plate to drain excess oil.
04 - Whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and creamy. Drizzle generously over warm egg rolls immediately before serving.

# Expert Suggestions:

01 -
  • They are faster than pie but deliver that same fruit filled comfort
  • The combination of crispy wrapper and warm spiced peaches is absolutely addictive
  • Perfect for sharing because everyone gets their own handheld dessert
02 -
  • Overfilling the wrappers is the number one mistake that causes splitting and messy frying
  • Let the oil come back to temperature between batches or you will end up with greasy results
  • These are best eaten warm but the filling stays hot longer than you expect so give them a minute to cool
03 -
  • Work quickly with the wrappers because they dry out fast and become difficult to roll
  • A thermometer takes the guesswork out of oil temperature and prevents under or overcooking

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