Peach Cobbler Egg Rolls (Printable)

Golden wrappers filled with warm cinnamon-spiced peaches, fried until crispy and drizzled with sweet vanilla glaze.

# What You Need:

→ Fruit Filling

01 - 2 cups fresh or canned peaches, diced (drained if canned)
02 - 1/4 cup granulated sugar
03 - 1 tbsp brown sugar
04 - 1 tsp lemon juice
05 - 1/2 tsp ground cinnamon
06 - 1/8 tsp ground nutmeg
07 - 1 tbsp 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 tbsp milk
13 - 1/2 tsp vanilla extract

# How To Cook:

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 the mixture to thicken slightly.
02 - Place an egg roll wrapper on a clean work surface with one corner pointing toward you. Spoon approximately 2 tablespoons of peach filling onto the lower third of the wrapper. Fold the bottom corner over the filling, fold in the side corners, and roll tightly toward the top corner. Brush the final corner with beaten egg and press firmly to seal. Repeat with remaining wrappers and filling.
03 - Pour vegetable oil to a depth of 2 inches in a deep skillet or heavy pot. Heat oil to 350°F. Fry egg rolls in batches of 4-5 for 2-3 minutes per side until golden brown and crispy. Use a slotted spoon to transfer to paper towels to drain excess oil.
04 - Whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and free of lumps. The glaze should have a thick, pourable consistency. Add additional milk 1 teaspoon at a time if too thick, or more powdered sugar if too thin.
05 - Drizzle warm egg rolls with vanilla glaze immediately before serving. For best texture and flavor, serve while still slightly warm. Alternatively, allow guests to add glaze according to preference.

# Expert Tips:

01 -
  • The contrast between ultra crispy shell and tender, bubbling peach filling creates that perfect texture dance everyone craves
  • They reheat surprisingly well, making them ideal for making ahead and serving at parties
  • Handheld desserts feel whimsical and fun, plus no plates needed means less cleanup
02 -
  • Overfilling the wrappers is the number one mistake, so stick to 2 tablespoons maximum or they will burst during frying
  • Make sure the oil is properly hot before adding the egg rolls or they will absorb too much oil and turn greasy
  • Sealing each roll tightly with the egg wash prevents the filling from leaking out and creating dangerous hot splatters
03 -
  • Keep a close eye on your oil temperature between batches because adding cold egg rolls drops the heat quickly
  • If any filling leaks during frying, remove those bits from the oil immediately so they do not burn and affect the flavor

Go Back