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Sweet and Crispy Peach Cobbler Egg Rolls Perfect for Dessert Lovers

Sweet and Crispy Peach Cobbler Egg Rolls Perfect for Dessert Lovers - Featured Image
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Learn how to make delicious Peach Cobbler Egg Rolls. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 large ripe peaches, peeled and diced (or 1 ½ cups canned peaches in syrup, drained)
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice (optional, for brightness)
  • 1 tablespoon cornstarch (to thicken the filling)
  • 8-10 egg roll wrappers (found in the refrigerated or freezer section)
  • 1 egg, beaten (for sealing the egg rolls)
  • Vegetable oil for frying (or baking spray if baking)

As I often tell friends, I like to keep things simple—so feel free to swap fresh peaches for canned if peaches aren’t in season. A little vanilla or a pinch more cinnamon can elevate the flavor, just like my grandma would do with her secret touch. When I first made these, I found that a dash of lemon juice brightened the filling, and I recommend it if your peaches are super sweet or very ripe.

Instructions

  1. Preheat your oil in a deep fryer or large heavy-bottomed pot to 350°F. If baking, preheat your oven to 400°F and prepare a baking sheet with parchment paper.
  2. Prepare the filling: In a medium bowl, combine diced peaches, sugar, cinnamon, vanilla, lemon juice (if using), and cornstarch. Gently toss everything together until well coated. Let this sit for about 10 minutes so the filling thickens and the flavors meld—this was a game-changer for me, especially when I first made these with fresh peaches from my grandma’s garden.
  3. Lay an egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond shape). Spoon about 2-3 tablespoons of filling diagonally across the center of the wrapper.
  4. Brush the edges of the wrapper lightly with beaten egg. Fold the corner closest to you over the filling, then fold in the sides, and roll up tightly, sealing the edge with more beaten egg. I’ve learned that a tight roll helps prevent leaks during frying, which is especially important if you’re making a large batch for friends or family.
  5. Repeat with remaining wrappers and filling. Be gentle but firm—these egg rolls are delicate but forgiving, especially if you don’t overfill.
  6. For frying: Carefully place the egg rolls in the hot oil, a few at a time, and cook for 3-4 minutes, turning occasionally until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  7. For baking: Place the egg rolls on the prepared baking sheet, lightly spray with vegetable or cooking spray, and bake for about 20-25 minutes, turning halfway through, until crispy and golden.
  8. Allow the egg rolls to cool slightly before serving. I like to sprinkle them with a little powdered sugar or serve with vanilla ice cream for that perfect finish—just like my grandma used to do on special weekends.

Find it online: https://artofeasycooking.com/peach-cobbler-egg-rolls/