Peach Cobbler Egg Rolls (Printable)
Golden crispy rolls filled with warm spiced peaches and vanilla glaze.
# What goes in:
→ Fruit Filling
01 - 2 cups fresh or canned peaches, diced (drained if canned)
02 - 1/4 cup granulated sugar
03 - 1 tablespoon brown sugar
04 - 1 teaspoon lemon juice
05 - 1/2 teaspoon ground cinnamon
06 - 1/8 teaspoon ground nutmeg
07 - 1 tablespoon 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 tablespoon milk
13 - 1/2 teaspoon vanilla extract
# Directions:
01 - Combine peaches, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch in a medium bowl. Mix thoroughly and let stand for 5 minutes to allow flavors to meld and mixture to thicken slightly.
02 - Place an egg roll wrapper on a clean work surface with one corner pointing toward you. Spoon 2 tablespoons of peach filling near the bottom corner. Fold the bottom corner over the filling, fold in the side corners, and roll tightly upward. Seal the final corner 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. Fry egg rolls in batches for 2 to 3 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
04 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and free of lumps. Drizzle generously over warm egg rolls immediately before serving.
# Expert Advice:
01 -
- The crispy wrapper gives you that satisfying crunch while the inside stays warm and gooey like a freshly baked cobbler
- You can fry them ahead of time and they reheat beautifully making them perfect for parties
02 -
- Overfilling the wrappers is the number one mistake that causes them to burst during frying
- Make sure your oil is at the right temperature or theyll turn greasy instead of crispy
03 -
- Work quickly when filling the wrappers so the cornstarch doesnt make the mixture too thick to scoop
- Let the fried egg rolls cool for just 2 minutes before glazing or it will melt right off