Peach Cobbler Egg Rolls (Print View)

Golden wrappers filled with warm cinnamon-spiced peaches, fried until crispy and topped with sweet 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 Rolls

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

# How to Make:

01 - Combine peaches, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch in a medium bowl. Mix thoroughly and let stand for 5 minutes to allow flavors to meld and juices to release.
02 - Place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon approximately 2 tablespoons of peach filling near the bottom corner. Fold the bottom corner over the filling, fold in the sides, and roll tightly toward the top corner. Brush the top edge with beaten egg and seal securely. Repeat with remaining wrappers and filling.
03 - Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F. Working in batches, fry egg rolls for 2 to 3 minutes per side until golden brown and crispy. Transfer to a wire rack or paper towels to drain excess oil.
04 - Whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Drizzle generously over warm egg rolls immediately before serving.

# Expert Suggestions:

01 -
  • That first crunch giving way to warm, spiced peach filling feels like discovering a secret door to summer
  • They come together faster than you can preheat your oven for traditional cobbler
  • The handheld form means you can eat them while standing at the counter, which is how the best snacks are enjoyed
02 -
  • Hot oil spits when water hits it, so pat your peach filling dry if it seems too juicy before rolling
  • Dont overload the wrappers or theyll burst during frying two tablespoons is the sweet spot
  • Let the fried egg rolls drain on paper towels, not paper plates which get soggy fast
03 -
  • Use a thermometer for your oil without it, youre guessing and guessing leads to burnt or greasy results
  • Work with one wrapper at a time and keep the rest covered with a damp towel so they dont dry out

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