Peach Cobbler Egg Rolls (Print Version)

Crispy rolls filled with warm spiced peaches and vanilla glaze

# What You'll Need:

→ Fruit Filling

01 - 2 cups fresh or canned peaches, diced and drained if canned
02 - 1/4 cup granulated sugar
03 - 1 tbsp brown sugar
04 - 1 tsp lemon juice
05 - 1/2 tsp ground cinnamon
06 - 1/8 tsp ground nutmeg
07 - 1 tbsp 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 tbsp milk
13 - 1/2 tsp vanilla extract

# Directions:

01 - Combine peaches, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch in a medium bowl. Mix thoroughly and allow to stand for 5 minutes to macerate and release juices.
02 - Position an egg roll wrapper on a clean surface with one corner facing you. Place 2 tablespoons of peach filling near the bottom corner. Fold the bottom corner over the filling, fold in the sides, and roll tightly upward. Seal the final corner with beaten egg. Repeat with remaining wrappers and filling.
03 - Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F. Fry egg rolls in batches for 2 to 3 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
04 - Whisk together powdered sugar, milk, and vanilla extract until smooth and lump-free. Drizzle over warm egg rolls immediately before serving.

# Expert Tips:

01 -
  • That contrast between shattering crispy wrapper and warm, soft fruit filling is absolutely addictive
  • They come together faster than you can preheat your oven for a traditional cobbler
  • The handheld format means people can grab them easily at parties without needing plates or forks
02 -
  • Overstuffing the wrappers is the number one mistake that leads to bursting during frying
  • Make sure your oil is properly hot before adding egg rolls or they will absorb too much fat
  • Let the filled egg rolls rest seam side down for a minute before frying to help the seal set
03 -
  • Keep a damp paper towel over your unused wrappers so they dont dry out while you work
  • Test fry one egg roll first to make sure your oil temperature is right before committing to a full batch

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