Peach Cobbler Egg Rolls (Printable Version)

Golden crispy rolls filled with spiced sweet peaches and topped with vanilla glaze for a delightful handheld dessert.

# What You'll Need:

→ Fruit Filling

01 - 2 cups fresh or canned peaches, diced and 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

# How To Make:

01 - Combine diced 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 cornstarch to activate.
02 - Position an egg roll wrapper on a clean surface with one corner pointing toward you. Place approximately 2 tablespoons of peach filling near the bottom corner. Fold the bottom corner over the filling, fold in the side corners, and roll tightly toward the top corner. Brush the exposed edge with beaten egg and press firmly to seal. Continue with remaining wrappers and filling.
03 - Heat 2 inches of vegetable oil in a deep skillet or heavy pot to 350°F. Fry egg rolls in batches of 4-5 for 2-3 minutes per side, turning once, until golden brown and crispy. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
04 - Whisk together powdered sugar, milk, and vanilla extract in a small bowl until completely smooth. Drizzle generously over warm egg rolls immediately before serving.

# Expert Tips:

01 -
  • The outside shatters when you bite through to warm, cinnamon spiced peaches inside
  • They come together in under 40 minutes but taste like you spent all day in the kitchen
  • You can fry them ahead and reheat in the oven without losing that perfect crunch
02 -
  • Overfilling your egg rolls is the number one mistake, stick to two tablespoons or the filling will burst through while frying
  • Cold filling leaks more than room temperature filling, so let your peaches sit out while you heat the oil
  • Your oil temperature drops when you add the egg rolls, so wait for it to come back up between batches
03 -
  • Keep your egg roll wrappers covered with a slightly damp paper towel while you work so they stay pliable
  • Let the fried egg rolls cool on a wire rack instead of paper towels if you want to keep them crispy on all sides

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