Peach Cobbler Egg Rolls
Peach Cobbler Egg Rolls combine the best of crispy, golden egg rolls with the sweet and spiced flavors of a classic peach cobbler. This fun, handheld dessert is perfect for any occasion and pairs beautifully with ice cream or a dusting of powdered sugar!
Equipment
- deep fryer
- dutch oven
- cooking thermometer
- tongs
- small saucepan
- measuring cups and spoons
- cooling rack
Ingredients
- 2 cups chopped peaches - fresh frozen, or canned (see below)
- 1 tablespoon fresh lemon juice
- 2 tablespoon salted butter - or use unsalted and add a pinch of salt
- ½ cup light brown sugar
- 4 teaspoon cornstarch
- ½ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- 10 egg roll wrappers
- 2 tablespoon water - for brushing
- vegetable oil - for frying
- powdered sugar - for dusting optional
Vanilla Bean Dipping Sauce
- ¾ cup powdered sugar
- ½ teaspoon vanilla bean paste - or vanilla extract
- 2-3 tablespoons milk
- pinch salt
Instructions
- In a small saucepan, heat chopped peaches, lemon juice, butter, brown sugar, cornstarch, and cinnamon.
- 2 cups chopped peaches,1 tablespoon fresh lemon juice,2 tablespoon salted butter,½ cup light brown sugar,4 teaspoon cornstarch,½ teaspoon ground cinnamon
- Bring to a boil, stirring, and then reduce heat to low and simmer, stirring occasionally, about 10 minutes or until thickened. Stir in vanilla extract, then set aside to cool.
- ½ teaspoon pure vanilla extract
- To assemble egg rolls, place an egg roll wrapper on a clean surface with one corner facing you. Brush the edges with water. place about 2 tablespoon of cooled peach filling in the center.
- 10 egg roll wrappers,2 tablespoon water
- Fold sides in while rolling until egg roll is rolled and sealed. Repeat with remaining wrappers.
- Preheat oil to 350°F. Cooking in batches, carefully place egg rolls into hot oil and fry until deep golden brown, about 5-6 minutes.
- vegetable oil
- Remove egg rolls to a wire rack placed over a paper towel to drain and cool. Once cool, dust with powdered sugar, if desired.
- powdered sugar
Vanilla Bean Dipping Sauce
- Whisk together powdered sugar, milk, and vanilla bean paste.
- ¾ cup powdered sugar,2-3 tablespoons milk,½ teaspoon vanilla bean paste
- Whisk in a pinch of salt to taste and use to dip cooled egg rolls.
- pinch salt
Notes
Canned Peaches: You can definitely make these peach cobbler egg rolls with canned peaches. Just drain a can of peaches in juice or water (not syrup), chop them up a bit and add them to the peach filling like you would fresh or frozen peaches! You may want to use about a teaspoon less of your brown sugar.
Vegan Version: If you use vegan egg roll wrappers (which I do - the Nasoya brand), you can just substitute vegan butter in your peach filling and make these peach egg rolls vegan friendly! And I love that idea! Make your dipping sauce with a little plant milk and you're good to go!
Make Ahead: I would suggest preparing the egg rolls without frying them, then storing them in the fridge in an airtight container for up to 2 days until ready to fry them! That way you can save time and make these at the most convenient time!
Air Fryer Option: Spray your peach cobbler egg rolls with cooking oil and heat them in a 380-degree air fryer for 15 minutes or until golden and brown and crispy, flipping halfway through. Air fryer times vary, so you may need to adjust accordingly.