Peach Cobbler Egg Rolls
Crispy egg rolls filled with sweet cinnamon-peach filling, perfect warm with powdered sugar or served alongside vanilla ice cream for a delightful Southern-inspired dessert.
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.