Peach Cobbler Egg Rolls (Printable)

Golden fried wraps 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 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 - In a medium bowl, combine peaches, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch. Mix well and let stand for 5 minutes to macerate.
02 - Lay an egg roll wrapper on a clean surface with a corner facing you. Spoon 2 tablespoons of peach filling near the bottom corner. Fold the bottom over the filling, tuck in the sides, and roll up tightly. Brush the top corner with beaten egg to seal. 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 each side or until golden brown and crisp. Remove and drain on paper towels.
04 - For the glaze, whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm egg rolls before serving, if desired.

# Expert Advice:

01 -
  • They combine the comfort of homemade peach cobbler with the addictive crunch of perfectly fried egg rolls
  • The handheld format means you can enjoy all that gooey peach filling without needing a fork or plate
  • They come together in just 35 minutes but taste like you spent all afternoon in the kitchen
02 -
  • Damp paper towels over your unused wrappers are essential because once they dry out, they crack when you try to fold them and there's no saving the recipe at that point
  • Letting the oil come back to temperature between batches makes a huge difference in how crispy they turn out, so invest in a kitchen thermometer
  • The filling should be completely cool before wrapping, otherwise the steam will make the wrappers soggy and they won't crisp up properly when fried
03 -
  • Use a spider strainer or slotted spoon to remove the egg rolls from the oil because regular tongs can pierce the wrapper and cause hot oil to spill inside
  • If your egg rolls start unrolling while frying, your egg wash wasn't applied thoroughly enough or you didn't seal the final corner tightly

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