Peach Cobbler Egg Rolls (Printable)

Crispy peach-filled egg rolls, rolled in cinnamon sugar and served warm—perfect 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

# How To Make:

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 the peach filling onto the lower third of the wrapper. Fold the bottom corner over the filling, tuck in both sides firmly, and roll up tightly. Seal the top edge with beaten egg. Repeat with the remaining wrappers and filling.
03 - Pour 2 inches of vegetable oil into a deep skillet or heavy-bottomed pot and heat to 350°F.
04 - Carefully lower the egg rolls into the hot oil in small batches. Fry for 2 to 3 minutes per side until golden brown and crispy. Remove with tongs and drain on a paper towel-lined plate.
05 - Combine the granulated sugar and cinnamon in a shallow dish. Roll each warm egg roll in the cinnamon sugar mixture until evenly coated on all sides.
06 - Serve the egg rolls warm, optionally accompanied by a scoop of vanilla ice cream.

# Expert Hints:

01 -
  • The crispy shell gives way to a warm gooey peach center that tastes like summer wrapped in a surprise.
  • You probably have most of the ingredients already, and the whole thing comes together in about half an hour.
  • They disappear fast at potlucks and people always ask what your secret is.
02 -
  • Overfilling the wrappers is the number one cause of blowouts, so resist the urge to stuff them and stick to two heaping tablespoons max.
  • Let the filling cool for at least ten minutes before rolling, because hot filling will soften the wrappers and make them tear.
  • If you are short on time, canned peach pie filling works as a shortcut, just go easy on the added sugar.
03 -
  • Use one hand for the dry cinnamon sugar and the other for handling the sticky egg rolls so you do not end up with pasty fingers.
  • Seal the edges extra well with the beaten egg and press firmly, because a small gap will open up into a big mess in the fryer.

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