Peach Cobbler Egg Rolls
Peach Cobbler Egg Rolls are a fun way to eat one of my favorite desserts, peach cobbler. Easy to put together and a hit with kids of all ages!
Peach Cobbler Rolls Recipe
Who else has been watching a lot of TikTok lately? On my last doom scroll of endless videos at 11:00pm, I stumbled upon this crunchy, egg roll dessert, full of peach filling. My mouth dropped at the sight of this treat.
A warm, golden-brown crust that’s flakey and crunchy. Fresh sweet peaches covered in cinnamon, sugar, and vanilla. Nothing gets better than that!
They are the perfect treat for peach lovers, especially with a scoop of vanilla ice cream!
If you love these as much as I do, check out my Crock Pot Peach Cobbler and my Easy Peach Dump Cake. Amazing for summer!
Ingredients Needed
Egg roll wrappers – I usually find mine in the produce section of the store.
Peaches – Although fresh peaches are preferred, canned or frozen peaches will still be delicious.
Sugar – White granulated sugar. I haven’t tested it with sugar substitutes.
Lemon juice – Fresh lemon juice is best but bottled works in a pinch. Lime or orange juice works too.
Brown sugar – Although light brown sugar is preferred, you will be fine to use dark brown sugar.
Cinnamon – Siagon cinnamon is the best!
Powdered sugar – This will be used to dust the top of the rolls, however you can use spare cinnamon or cocoa powder.
Pantry Staples – Unsalted butter, cornstarch, vanilla extract, egg, water, milk, salt, and oil for frying.
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What other fillings can I use?
Don’t just stop with fresh peach filling! Instead, try pumpkin for special occasions like fall or winter holidays.
For a summer berry delight, blueberry or cherry pie filling are amazing!
How to Make Peach Cobbler Egg Rolls
First: Combine diced peaches, white sugar, and butter in a saucepan over medium heat.
Separately, in a small bowl, combine corn starch, water, and lemon juice until smooth. Stir into peaches mixture.
Second: Bring to a boil, stirring frequently, then lower to a simmer. Reduce heat and simmer for 8-10 minutes or until thickened. Remove from heat, and stir in vanilla. Set aside and cool slightly.
Third: In a separate bowl, beat the egg. Lay out egg roll wrappers on a work surface. Place 1- 2 tablespoons of the peach mixture in the center of each wrapper.
Fourth: Brush edges with beaten egg, fold the bottom up and then fold in the sides. Roll the egg roll upwards and press gently to seal.
Repeat the process with remaining egg rolls. In a small bowl, combine cinnamon and brown sugar for later.
Fifth: Heat vegetable oil to 350°F, carefully place 1-3 rolls in the hot oil, deep frying for 4-6 minutes, turning as needed.
Once golden brown, remove to a wire rack or paper towel lined plate and drain. Sprinkle cinnamon mixture onto egg rolls. Combine vanilla glaze mixture, and serve!
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
How long do they last?
Peach cobbler egg rolls will last in the refrigerator for up to three or four days. Store them in an airtight container.
Can I wrap them ahead of time?
While you can make the filling ahead of time, I don’t recommend wrapping them ahead of time. They will get soggy and tear open.
Do I have to use an egg roll wrapper?
Although the wrappers for the egg rolls are the main part of the dish, I know that they can sometimes be hard to find.
You can substitute wonton wrappers and make small dumplings instead.
How do you keep egg rolls from falling apart?
Be sure to brush the edges with a beaten egg, melted butter, or water to get the edges to stick to each other and seal the egg roll.
And try not to get them super wet as it can tear the wrapper.
Air Fryer Method
If you want to skip the deep frying, air fry! Preheat the air fryer to 380F. Spray the egg rolls, place in the air fryer basket leaving some space between them.
Air fry 10-15 minutes or until golden brown. Carefully remove and repeat with remaining egg rolls.
Tips for No Leftovers
- Keep prep simple for no leftover ingredients and grab frozen or canned peaches.
- Substitute melted butter or water for the egg wash when sealing these dessert egg rolls.
- Use a simple cinnamon sugar for dusting instead of the glaze.
- Get fancy with the recipe and try different fillings like pumpkin, apple, or even cherry.
- Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze up to two months.
- Leftover egg rolls are great the next day for a sweet treat! Just like this lemon pie cobbler!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This warm Peach cobbler egg rolls recipe is super easy to make and a fun way to use up all that summer fruit.
Peach Cobbler Egg Rolls
Ingredients
Peach Cobbler Filling
- 2 cups peaches diced – can be fresh, canned, or frozen
- 1/4 cup white granulated sugar
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1/3 teaspoon vanilla extract
Egg Rolls
- 12 egg roll wrappers
- 1 large egg beaten
Sprinkle Sugar
- 1/3 cup light brown sugar
- 1 tablespoon cinnamon
Vanilla Glaze
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk
- pinch of salt
Instructions
Make the peach cobbler filling:
- In a medium saucepan, add the chopped peaches, white sugar, and butter.
- Combine the cornstarch, water, and lemon juice in a small cup. Pour into the peaches mixture and stir.
- Bring to a boil over medium heat, stirring frequently.
- Lower the heat to simmer. Cook, stirring occasionally for 8-10 minutes or until thickened.
- Remove from the heat and stir in the vanilla extract.
Assemble the egg rolls:
- Place an egg roll wrapper on a work surface with one corner facing you.
- Place about 2 tablespoons of the peach cobbler filling in the center.
- Brush edges with beaten egg. Fold up the bottom, then the sides.
- Roll up and seal. Finish with remaining egg rolls.
- Combine the cinnamon and brown sugar for sprinkling.
Fry the egg rolls:
- Preheat the oil to 350F. In batches of 1-2, fry the egg rolls in the oil, turning as needed, until a golden brown. Approximately 4-6 minutes.
- Drain the egg rolls on a wire rack or on a paper towel lined plate.
- Sprinkle or roll in the cinnamon/brown sugar mixture.
- Cool.
- Mix all the ingredients for the vanilla dipping sauce.
- Serve egg rolls with vanilla sauce.
Notes
Nutrition
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