Peach Cobbler Egg Rolls (Printable)

Golden crispy rolls filled with warm cinnamon-spiced peaches and vanilla glaze.

# What You'll Need:

→ 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

# Steps:

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 fruit to macerate and release juices.
02 - Position an egg roll wrapper on a clean surface with one corner facing you. Place 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 to seal securely. 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 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 pourable. Drizzle glaze over warm egg rolls immediately before serving.

# Expert Tips:

01 -
  • That first bite shattering through crisp wrapper into warm, spiced peach filling is the kind of joy that makes people close their eyes
  • They come together faster than you can preheat your oven, which means dessert happens even on weeknights
02 -
  • Overstuffing the wrappers is the number one mistake, leading to burst seals and lost filling
  • Let the peach mixture sit for the full five minutes so the cornstarch has time to activate
03 -
  • Use a kitchen thermometer to monitor your oil temperature, which prevents soggy, greasy results
  • If any filling starts leaking during frying, remove that egg roll immediately to prevent a chain reaction

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