Crispy Peach Cobbler Egg Rolls
Okay, I have to admit—these Crispy Peach Cobbler Egg Rolls might just be my new obsession. Imagine biting into a crunchy, golden wrapper that suddenly explodes with warm, juicy peaches and sweet cinnamon sugar. Sounds like dessert magic, right? These egg rolls are such a clever twist on classic peach cobbler and honestly, they’re way easier to eat (and share!). The best part? You don’t need to wait for hours while a big cobbler bakes; these cook up in minutes, perfect for whenever that peach craving hits. Trust me, once you pull one out of the hot oil and smell that caramelized sugar filling, you’ll be hooked in no time. Let’s get these crispy delights going!
Quick Facts
- Yield: Serves 6 (about 12 egg rolls)
- Prep Time: 20 minutes
- Cook Time: 5-7 minutes
- Total Time: 30 minutes
Ingredients
For the Main Dish:
- 3 cups fresh peaches, peeled and diced
- 1/2 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 12 egg roll wrappers
- Vegetable oil, for frying
- 1 egg, beaten (for sealing wrappers)
For the Sauce / Garnish (optional):
- Vanilla ice cream or whipped cream
- Powdered sugar for dusting
How I Make It
Step 1:
First, you want to make that luscious peach filling. In a medium bowl, combine your diced peaches, brown sugar, cinnamon, vanilla extract, lemon juice, and cornstarch. The cornstarch is a game changer here—it thickens the mix so it’s not runny when fried. Set that aside and let the flavors marry for about 10 minutes.
Step 2:
Lay out your egg roll wrappers on a clean surface, one at a time. Spoon about 2 tablespoons of peach filling near the lower corner of each wrapper. Be careful not to overfill—too much can cause the egg rolls to burst while frying.
Step 3:
Brush the edges of the wrapper with the beaten egg. Roll the wrapper tightly around the filling, folding in the sides to create a neat little sealed cigar shape. The egg wash acts as glue—don’t skip it or you risk filling oozing out.
Step 4:
Heat about 2 inches of vegetable oil in a deep skillet to 350°F. If you don’t have a thermometer, test by dropping a small piece of wrapper into the oil—it should sizzle and bubble immediately.
Step 5:
Working in batches, carefully fry the egg rolls for 2-3 minutes on each side, turning until they’re a beautiful golden brown and super crispy. Don’t overcrowd the pan; you want the oil to stay hot so they crisp up perfectly.
Step 6:
Remove the egg rolls with a slotted spoon and drain on paper towels. Serve warm, dusted with powdered sugar and a scoop of vanilla ice cream or a dollop of whipped cream if you’re feeling fancy.
Variations & Tips
- Swap peaches for apples or mixed berries for a different fruity twist.
- Add a pinch of nutmeg or ground ginger for extra warmth in the filling.
- Use a candy or caramel sauce drizzle instead of powdered sugar for more indulgence.
- If you prefer baking, spray the egg rolls with cooking spray and bake at 400°F for 12-15 minutes, flipping halfway.
- Store leftover cooked egg rolls in the fridge and reheat in the oven to maintain crispiness.
How I Like to Serve It
These egg rolls are perfect for a summer barbecue dessert or a cozy autumn treat after a day of apple picking. I love serving them with a scoop of vanilla ice cream while everyone’s still warm from the kitchen chaos. Great for parties too—bite-sized and fun!
Notes
- Make sure your peaches are ripe but firm; mushy peaches make the filling watery.
- Reheat in a toaster oven or regular oven to keep the wrapper crispy—microwaving can get soggy.
Closing: Once you try these Crispy Peach Cobbler Egg Rolls, you’ll find they’re the easiest way to bring all those cozy cobbler vibes without the wait—crispy, sweet, and utterly addictive every time!
