Peach Cobbler Egg Rolls (Print View)

Golden crispy rolls filled with warm 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 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

# Method:

01 - Combine diced peaches, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch in a medium bowl. Mix thoroughly and allow the mixture to sit for 5 minutes to macerate, ensuring the flavors meld together.
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 sides, and roll tightly upward. Seal the final corner with a brush of beaten egg. Repeat this process with all remaining wrappers and filling.
03 - Pour vegetable oil into a deep skillet or pot to a depth of 2 inches. Heat the oil to 350°F. Fry the egg rolls in small batches for 2-3 minutes per side until they achieve a golden-brown, crispy exterior. Transfer to paper towels to drain excess oil.
04 - Whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and free of lumps. Drizzle the glaze generously over the warm egg rolls just before serving.

# Insider Tips:

01 -
  • Theyre basically handheld peach cobbler but way more fun to eat
  • The crunch against the warm fruit filling is absolutely addictive
  • Everyone assumes they took hours but they come together in minutes
02 -
  • Dont overload your wrappers or theyll burst during frying, two tablespoons is the sweet spot
  • Keep your oil around 350 degrees, too cool and they get greasy, too hot and they burn before the inside heats through
  • Let them drain on paper towels for at least a minute before glazing or the drizzle will just slide right off
03 -
  • Work with one wrapper at a time and keep the rest covered with a damp towel so they dont dry out and crack
  • If your peaches are super ripe you can reduce the sugar in the filling by half

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