Peach Cobbler Egg Rolls (Printable Version)

Golden crispy rolls stuffed with cinnamon-spiced peaches and drizzled with vanilla glaze for a sweet handheld treat.

# What You Need:

→ Fruit Filling

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

# How To Make:

01 - Combine peaches, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch in a medium bowl. Mix thoroughly and let stand for 5 minutes to macerate the fruit.
02 - Place an egg roll wrapper on a clean surface with one corner facing you. Spoon 2 tablespoons of peach filling near the bottom corner. Fold the bottom corner over the filling, fold in the sides, and roll up tightly. 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 2–3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
04 - Whisk powdered sugar, milk, and vanilla extract until smooth and creamy. Drizzle over warm egg rolls immediately before serving.

# Expert Advice:

01 -
  • The contrast between that shatteringly crisp shell and warm, spiced fruit is the kind of texture combination that makes people pause mid bite
  • They come together faster than you can preheat your oven for a traditional cobbler, but still deliver that same comfort
02 -
  • Do not overfill these wrappers or they will burst in the hot oil and create quite the mess
  • Letting the peach mixture sit for those 5 minutes is not optional, it activates the cornstarch and prevents a soggy filling
03 -
  • Work quickly with the wrappers and keep unused ones covered with a damp cloth or they will crack and split when you try to fold them
  • Let the fried egg rolls drain for at least 30 seconds before glazing so the glaze sticks instead of running right off

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