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stack of peach cobbler egg rolls

Peach Cobbler Egg Rolls

These crispy Peach Cobbler Egg Rolls are the perfect summer sweet treat! Ripe peaches and cinnamon in a flaky wrapper!
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Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 servings
Calories: 195kcal
Author: Jennifer Stewart

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

  • 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 works great.
  • 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 breakfast treat!

    • Nutrition

    Serving: 1g | Calories: 195kcal | Carbohydrates: 38g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 219mg | Fiber: 1g | Sugar: 18g