Peach Cobbler Egg Rolls
Satisfy your sweet tooth with these irresistible Peach Cobbler Eggrolls! Packed with peaches and a hint of cinnamon, this is the perfect after dinner dessert.
Peach Cobbler Egg Rolls
Peach Cobbler Eggrolls are a fun twist on a classic dessert that everyone will love.
These treats combine the sweet flavors of peach cobbler with egg rolls.
Serve them hot and watch them disappear quickly—they're that good!
Ingredients
Egg roll wrappers: I like to double the wrappers.
Fresh or frozen peaches: Fresh peaches have the best flavor, but frozen ones are super convenient and still delicious.
Brown sugar: Adjust the amount based on how sweet you want the filling.
Water: This helps dissolve the cornstarch for thickening the peach mixture. Using cold water works best to avoid clumping.
Corn starch: A must for thickening the peach filling. Make sure to mix it well with water before adding it to the peaches.
Vanilla extract: If possible, use pure vanilla extract, but imitation vanilla works in a pinch.
Granulated sugar: This is mixed with cinnamon.
Ground cinnamon: A perfect spice for enhancing the peach flavor!
Vegetable oil: For frying.
How to Make
Preheat the oil in a frying pan over medium heat.
While the oil is heating, slice and dice the peaches into bite-sized pieces.
In a small bowl, mix the corn starch with water until smooth.
In a large pan, combine the chopped peaches, brown sugar, and the corn starch mixture.
Cook this mixture over medium heat, stirring frequently, until it thickens and bubbles. Once it's ready, remove it from the heat and stir in the vanilla extract.
Next, prepare the egg roll wrappers by placing 1-2 tablespoons of the peach mixture in the center of each wrapper.
Use a little water to seal the edges, folding the wrappers according to the instructions on the package.
Once all the rolls are prepared, test the oil’s temperature by placing the handle of a wooden spoon in the oil; if it bubbles, it’s ready for frying.
Carefully fry the egg rolls for 3-4 minutes on each side, or until they turn a golden brown.
After frying, remove them from the oil and let them drain on paper towels for a few minutes.
Finally, toss the warm egg rolls in a mixture of granulated sugar and ground cinnamon for a sweet finish.
Serve them hot and enjoy!
Tips & Tricks
Use Ripe Peaches: Choose ripe peaches for the best flavor. If they’re slightly firm, let them sit at room temperature until they soften.
Let them Cool: They are super hot when they get out of the oil. You need to let them cool for a few minutes before eating.
Seal the Whole Egg Roll: Make sure to seal the whole egg roll. If any peach juice gets out, it gets super sticky and black. It also makes the egg rolls stick to the paper towels.
Practice Makes Perfect: The more egg rolls you roll, the better they will look. You'll get the hang of it and rolling them up will get easier, plus they'll get more uniform in size as you go along.
Fry in Batches: Fry smaller batches of eggrolls to maintain the oil temperature, ensuring they cook evenly and get crispy.
Be Mindful of Filling Amount: Don’t overfill the egg rolls, as this can lead to bursting during frying. Aim for 1-2 tablespoons of filling.
Leftovers/Storage
Store leftover Peach Cobbler Eggrolls in an airtight container in the refrigerator for up to three days.
To reheat, use an oven or air fryer at 350°F for 10-15 minutes for a crispy result, or microwave for 30-60 seconds if you prefer, though they may lose some of their crispiness in the microwave.
Make sure to "PIN IT" for later and follow Flour and Aprons on Pinterest for all the latest delicious recipes!
Peach Cobbler Egg Rolls
Ingredients
- 12 egg rolls wrappers I like to double them
- 2 ¼ cups fresh or frozen peaches chopped
- ¼ cup brown sugar ½ cup if you want it sweeter
- 2 Tablespoons water
- 1 Tablespoon corn starch
- ½ teaspoon vanilla extract
- ½ cup granulated sugar
- 1 Tablespoon ground cinnamon
Instructions
- Slice and dice your peaches into preferred bite-sized pieces.2 ¼ cups fresh or frozen peaches
- In a small bowl, add corn starch and water, stir together with a fork.2 Tablespoons water
- In a large pan add in peaches, brown sugar, and the water/corn starch mixture.1 Tablespoon corn starch, ¼ cup brown sugar
- Stir throughout the process and cook until your peach mixture thickens and becomes bubbly.
- Remove from the heat and then add in the vanilla extract.½ teaspoon vanilla extract
- Prepare your egg roll wraps by adding 1-2 Tbsp of the peach mixture into 1 egg roll wrap right in the center.12 egg rolls wrappers
- Use water to seal the edges. Fold the egg roll wrap according to the instructions on the package.
- Heat vegetable oil in a frying pan, you can test when its hot enough by placing the handle of a wooden spoon into the oil and if the oil bubbles, it's ready.
- Fry the peach eggrolls for 3-4 minutes on each side until crispy.
- Remove from oil and drain on paper towels for about 2-3 minutes.
- Mix the cinnamon and sugar together.½ cup granulated sugar, 1 Tablespoon ground cinnamon
- Toss the eggrolls in the cinnamon-sugar mixture.
