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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
minutes
Cook Time:
15
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
12
servings
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:
1
|
Calories:
195
kcal
|
Carbohydrates:
38
g
|
Protein:
4
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Cholesterol:
24
mg
|
Sodium:
219
mg
|
Fiber:
1
g
|
Sugar:
18
g