Peach Cobbler Egg Rolls (Printable)

Golden crispy rolls stuffed with cinnamon-spiced peaches and vanilla glaze

# Ingredient List:

→ 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 Make:

01 - Combine peaches, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch in a medium bowl. Mix thoroughly and allow to stand for 5 minutes to macerate the fruit.
02 - Place an egg roll wrapper on a clean surface with one corner facing you. Spoon 2 tablespoons of peach filling near the bottom corner. Fold the bottom corner over the filling, fold in the sides, and roll tightly toward the opposite corner. Brush the top 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 for 2 to 3 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
04 - Whisk together powdered sugar, milk, and vanilla extract until smooth and free of lumps. Drizzle over warm egg rolls immediately before serving.

# Helpful Tips:

01 -
  • The crispy shell gives way to warm, bubbling peaches that taste like grandmother comfort food
  • You get all the cobbler flavor with none of the wait time or complicated pastry work
  • Everyone grabs one thinking its savory, then their eyes light up when they bite into sweet spiced perfection
02 -
  • Overfilling seems tempting but guarantees burst wrappers and oil disasters, so stick to 2 tablespoons max per roll
  • Oil temperature drops when you add cold egg rolls, so let it recover between batches or you will end up with greasy sad shells
  • The glaze sets quickly, so drizzle it immediately after whisking while the egg rolls are still warm enough to help it spread
03 -
  • Chop any large peach pieces so they distribute evenly and you avoid getting a big clump in one bite
  • The glaze works best slightly warm, so gently reheat if it has been sitting out too long

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