Go Back
Peach cobbler egg rolls plated with a scoop of vanilla ice cream

Peach Cobbler Egg Rolls

A delightful dessert that combines the classic flavors of peach cobbler with the fun and crunch of egg rolls, perfect for sweet cravings and nostalgia.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 rolls
Course: Dessert
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

For the filling
  • 6 medium ripe peaches, peeled, pitted, and diced (about 6 cups)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, cut into small pieces
For the egg rolls
  • 24 pieces egg roll wrappers
  • 1 large egg, beaten (for egg wash)
  • 4-6 cups vegetable oil, for frying
For coating
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
For serving
  • Vanilla ice cream for serving
  • Caramel sauce for serving
  • Whipped cream for serving

Method
 

Prepare the Peach Filling
  1. In a large bowl, combine the diced peaches, granulated sugar, and brown sugar.
  2. In a separate small bowl, whisk together cornstarch, cinnamon, nutmeg, and salt.
  3. Sprinkle the cornstarch mixture over the peaches and gently toss to combine.
  4. Stir in the lemon juice and dot the mixture with small pieces of butter.
  5. Transfer the mixture to a saucepan and cook over medium heat for 10-15 minutes, stirring occasionally.
  6. Remove from heat and let the filling cool completely.
Assemble the Egg Rolls
  1. Set up a clean workspace with the cooled filling, egg roll wrappers, and beaten egg nearby.
  2. Cover the wrappers with a damp towel.
  3. Place one wrapper on the surface with a corner pointing towards you.
  4. Spoon about 2-3 tablespoons of filling into the center.
  5. Fold the bottom corner over the filling, tucking it in.
  6. Fold the left and right corners towards the center, overlapping slightly.
  7. Brush the top corner with beaten egg and roll tightly, pressing to seal.
  8. Repeat with remaining wrappers and filling.
Fry the Egg Rolls
  1. Heat vegetable oil in a deep pot to 350°F (175°C).
  2. Carefully add egg rolls in batches, frying for 2-3 minutes per side until golden brown.
  3. Remove with a slotted spoon and drain on paper towels.
Cinnamon Sugar Coating
  1. Mix granulated sugar and cinnamon in a dish.
  2. Roll warm egg rolls in the cinnamon sugar mixture to coat.

Notes

These egg rolls are best enjoyed fresh. Store leftovers in an airtight container in the refrigerator.