Experience the comforting flavors of classic Southern peach cobbler reinvented as crispy, golden egg rolls. These delightful treats combine the warmth of cinnamon-spiced peaches with a satisfyingly crunchy exterior, perfect for snacking or dessert.
Whether dusted lightly with powdered sugar or served alongside creamy vanilla ice cream, these Peach Cobbler Egg Rolls deliver a playful, indulgent twist for any occasion, capturing summer’s sweetness in every bite.
- The buttery, flaky egg roll wrappers contrast beautifully with the soft, cinnamon-infused peach filling.
- Quick to make in under 30 minutes, ideal for last-minute dessert cravings or summer gatherings.
- Vegetarian-friendly and easily customizable with fresh or canned peaches.
Ingredients
- Fresh Peaches: 2 cups of peeled and diced peaches bring juicy, natural sweetness and vibrant summer flavor.
- Granulated Sugar: 1/4 cup adds subtle sweetness to balance the tartness of the peaches.
- Brown Sugar: 1/4 cup enhances richness with its deep caramel notes, complementing the fruit.
- Cinnamon: 1 teaspoon infuses warm, aromatic spice essential to traditional peach cobbler flavor.
- Nutmeg: 1/2 teaspoon provides a subtle, earthy undertone boosting the spice blend.
- Cornstarch: 1 tablespoon thickens the peach filling, ensuring a syrupy consistency that’s not runny.
- Lemon Juice: 1 tablespoon brightens the peach flavor and prevents browning during cooking.
- Vanilla Extract: 1 teaspoon adds a smooth, fragrant depth to the filling.
- Egg Roll Wrappers: 10 sheets provide a crispy, golden shell that perfectly encases the sweet filling.
- Water: For sealing the wrappers securely to avoid bursting during frying.
- Vegetable Oil: Used for deep frying to achieve a crunchy, golden exterior.
- Powdered Sugar (optional): For dusting, adding a delicate sweetness and attractive finish.
- Vanilla Ice Cream (optional): A cool, creamy accompaniment enhancing the warm, spicy flavors.
Instructions
- Cook Cinnamon-Peach Filling
Combine diced peaches with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and vanilla extract in a medium saucepan. Stir continuously over medium heat until the mixture thickens into a syrupy consistency, about 5 to 7 minutes. This step allows the natural juices to meld with spices, creating the rich, luscious filling.
- Cool the Peach Mixture Slightly
Remove the saucepan from heat and let the filling cool briefly. Cooling prevents the hot filling from compromising the delicate egg roll wrappers during assembly and helps maintain a crisp texture when fried.
- Prepare Egg Roll Wrappers
Place one egg roll wrapper on a clean, flat surface positioned like a diamond shape. This orientation helps with wrapping efficiently and securing the filling inside.
- Fill and Roll the Egg Rolls
Put about 2 tablespoons of the peach filling in the center of the wrapper. Fold the bottom corner over the filling, fold in the sides snugly, and roll it up tightly. Use water to seal the final edge firmly, ensuring the rolls hold together during frying without leaking.
- Repeat Wrapping Process
Continue filling and rolling until all 10 wrappers are prepared. Work methodically to keep the wrappers moist for easier handling and avoid breaks.
- Heat Oil for Frying
Pour vegetable oil into a deep skillet to about 2 inches in depth. Heat the oil to 350°F (175°C), which is ideal for achieving a crunchy, golden exterior without absorbing excess oil.
- Fry Egg Rolls Until Golden
Carefully fry the egg rolls in batches, turning them occasionally for even browning. This process generally takes 2 to 3 minutes per side. Watch closely to prevent burning; the goal is crisp, light golden shells.
- Drain Excess Oil
Transfer the fried egg rolls to a plate lined with paper towels to remove extra oil. Proper draining ensures they remain crispy and not greasy.
- Serve with Optional Toppings
Dust lightly with powdered sugar for an elegant touch or serve immediately with a scoop of vanilla ice cream to contrast the warm, spiced filling with icy creaminess.
- Maintain oil temperature at 350°F to ensure crunchy texture without excess grease.
- Don’t overfill egg roll wrappers to prevent bursting during frying.
- Peach filling can be prepared up to 2 days ahead and refrigerated for convenience.
Storage Tips
Store any leftover peach cobbler egg rolls in an airtight container at room temperature for up to one day to preserve crispiness. Reheat briefly in an oven or air fryer to restore crunch before serving.
Serving Suggestions
These egg rolls pair beautifully with a scoop of rich vanilla ice cream or a drizzle of caramel sauce for extra indulgence. They can also be served with fresh whipped cream and a sprinkle of cinnamon sugar to enhance the warm flavors.
- Use firm peaches for a filling that holds texture without becoming mushy.
- Ensure wrappers are sealed completely by moistening edges with water for secure frying without leaks.
- Use a thermometer to monitor oil temperature consistently for even frying and perfect crispness.
FAQs
- Can I use canned peaches instead of fresh?
Yes, canned peaches work great if drained well. They offer convenience while still delivering delicious peach flavor.
- Is it possible to bake these instead of frying?
Baking is an option for a lighter version. Brush rolls lightly with oil and bake at 400°F until golden crisp, though frying yields the best traditional texture.
- Can I prepare and freeze these egg rolls?
Yes, assemble and freeze on a baking sheet before transferring to bags. Fry or bake from frozen, adding a couple extra minutes to cooking time.
- Are these egg rolls suitable for vegans?
Traditional egg roll wrappers may contain egg, so check labels or opt for vegan wrappers. The filling itself is vegan-friendly.
- What other fruits could I substitute?
Try apples, berries, or mangoes for different fruity spins. Adjust sugar and spices accordingly to complement fruit sweetness and tartness.
- How do I prevent the wrappers from drying out?
Keep wrappers covered with a damp towel while working to maintain moisture and prevent cracking.
Peach Cobbler Egg Rolls
Equipment
- 1 medium saucepan for cooking peach filling
- 1 deep skillet for frying egg rolls
Ingredients
- 2 cups peeled and diced fresh peaches or canned, drained
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 10 egg roll wrappers
- Water for sealing wrappers
- Vegetable oil for frying
- Powdered sugar for dusting optional
- Vanilla ice cream for serving optional
Instructions
- In a medium saucepan over medium heat, combine peaches, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and vanilla extract.
- Stir continuously until the mixture thickens and becomes syrupy, about 5 to 7 minutes.
- Remove the filling from heat and let it cool slightly.
- Lay an egg roll wrapper on a clean surface in a diamond shape.
- Place 2 tablespoons of the peach filling in the center of the wrapper.
- Fold the bottom corner up over the filling, fold in the sides, then roll tightly.
- Seal the edge with water to close the wrapper.
- Repeat the process with remaining wrappers and filling.
- Heat about 2 inches of vegetable oil in a deep skillet to 350°F.
- Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, 2 to 3 minutes per side.
- Transfer egg rolls to a paper towel-lined plate to drain excess oil.
- Dust with powdered sugar if desired and serve warm with vanilla ice cream.
Notes
- Prepare peach filling up to 2 days in advance and refrigerate.
- Maintain oil temperature at 350°F for crispy rolls.
- Avoid overfilling wrappers to prevent bursting during frying.
