Peach Cobbler Egg Rolls (Printable Version)
Golden crispy rolls filled with warm cinnamon-spiced peaches and finished 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 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
# Directions:
01 - Combine diced peaches, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch in a medium bowl. Mix thoroughly and allow the mixture to stand for 5 minutes to macerate, ensuring the flavors meld and the cornstarch begins thickening the fruit juices.
02 - Place an egg roll wrapper on a clean work surface with one corner pointing toward you. Spoon approximately 2 tablespoons of the peach filling near the bottom corner. Fold the bottom corner over the filling, then fold in the side corners. Roll the wrapper tightly away from you, forming a compact cylinder. Brush the final corner with beaten egg and press firmly to seal. Continue until all wrappers and filling are used.
03 - Pour vegetable oil to a depth of 2 inches in a deep skillet or heavy-bottomed pot. Heat the oil to 350°F. Working in batches to avoid overcrowding, carefully place the egg rolls in the hot oil. Fry for 2 to 3 minutes per side until golden brown and crispy throughout. Use a slotted spoon to transfer the finished rolls to paper towels, allowing excess oil to drain.
04 - Whisk together the powdered sugar, milk, and vanilla extract in a small bowl until completely smooth and free of lumps. The glaze should have a pourable consistency. Drizzle generously over the warm egg rolls immediately before serving.
# Expert Advice:
01 -
- You get that irresistible crunch to bite contrast that makes cobbler feel brand new
- These come together faster than waiting for a pie crust to chill and nobody has to know
02 -
- Work quickly once you start rolling because the longer the filling sits, the more liquid it releases
- Do not overcrowd the pan or the oil temperature will drop and your egg rolls will turn greasy instead of crisp
03 -
- Keep your unused egg roll wrappers covered with a slightly damp paper towel while working
- Test your oil temperature with a spare piece of wrapper, it should bubble immediately and steadily