Peach Cobbler Egg Rolls (Printable)
Crispy golden rolls filled with warm spiced peaches and vanilla glaze
# What You'll Need:
→ Fruit Filling
01 - 2 cups fresh or canned peaches, diced and drained
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 It:
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 work surface with one corner pointing toward you. Spoon 2 tablespoons of peach filling near the bottom corner. Fold the bottom corner over the filling, fold in the sides, and roll tightly upward. Seal the final corner with beaten egg. Repeat with remaining wrappers and filling.
03 - Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F. Fry egg rolls in batches for 2-3 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
04 - Whisk together powdered sugar, milk, and vanilla extract until smooth and lump-free. Drizzle glaze over warm egg rolls immediately before serving.
# Expert Tips:
01 -
- The crispy shell gives way to warm, spiced peaches like a little handheld pie
- Ready in under 40 minutes but tastes like you spent all afternoon in the kitchen
- That vanilla glaze turns something already good into something people beg for
02 -
- Overfilling the wrappers is the number one mistake people make with this recipe
- Let the oil come back to temperature between batches so they fry evenly
03 -
- Work quickly with the egg roll wrappers because they dry out and become difficult to fold
- Keep a damp paper towel over the wrappers you have not used yet