Peach Cobbler Egg Rolls (Printable)
Sweet peach filling in crispy rolls, coated in cinnamon sugar and served warm with vanilla ice cream.
# What You Need:
→ Peach Filling
01 - 2 cups fresh or canned peaches, diced
02 - 1/4 cup granulated sugar
03 - 2 tablespoons brown sugar
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 2 teaspoons lemon juice
07 - 1 tablespoon cornstarch
08 - Pinch of salt
→ Egg Rolls
09 - 8 egg roll wrappers
10 - 1 egg, beaten (for sealing)
11 - Vegetable oil, for frying
→ Cinnamon Sugar Coating
12 - 1/4 cup granulated sugar
13 - 1 teaspoon ground cinnamon
→ Optional Topping
14 - Vanilla ice cream, for serving
# Steps:
01 - In a medium saucepan over medium heat, combine the diced peaches, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and salt. Stir continuously until the mixture thickens and becomes glossy, about 5 to 7 minutes. Remove from heat and let cool slightly.
02 - Place an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 heaping tablespoons of peach filling onto the lower third of the wrapper. Fold the bottom corner over the filling, tuck in the sides, and roll up tightly. Seal the top edge 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 (175°C).
04 - Fry the egg rolls in batches for 2 to 3 minutes per side until golden brown and crispy. Drain on a paper towel-lined plate.
05 - Mix granulated sugar and cinnamon in a shallow dish. Roll the warm egg rolls in the cinnamon sugar mixture until evenly coated.
06 - Serve warm, optionally with a scoop of vanilla ice cream.
# Expert Advice:
01 -
- You get all the cozy comfort of peach cobbler wrapped inside a shatteringly crisp shell, which feels like a fair food fantasy come true.
- The filling comes together in under ten minutes, and frying is so quick that you can go from zero to dessert in about half an hour.
02 -
- Overfilling the wrappers is the number one cause of blowouts during frying, so resist the urge to pack in extra filling no matter how tempting it looks.
- Seal every edge thoroughly with the beaten egg because even a tiny gap will let peach juice escape and cause splattering in the hot oil.
03 -
- Roll the cinnamon sugar on while the egg rolls are still warm but not hot, because the residual oil helps the sugar adhere without melting it into a syrup.
- Keep your sealed egg rolls under a damp paper towel as you work so the wrappers stay pliable and do not crack at the folds.