Peach Cobbler Egg Rolls
When you think of dessert, what comes to mind? Something crispy? Sweet? Fruity? Peach Cobbler Egg Rolls check all the boxes. This delightful recipe combines the comfort of a classic peach cobbler with the crunch of a golden egg roll. Whether you’re hosting a party, looking for a unique treat, or just craving something different, these Peach Cobbler Egg Rolls are a must-try.
Equipment
- Saucepan: For cooking the peach filling
- Cutting Board and Knife: To peel and dice the peaches
- Mixing Bowl: For assembling the egg rolls
- Pastry Brush: For applying the egg wash
- Deep Pot or Fryer: For frying the egg rolls
- Tongs: To safely handle the egg rolls while frying
Ingredients
For the Peach Filling:
- Peaches: 3-4 fresh peaches peeled and diced (or 2 cups canned peaches, drained)
- Brown Sugar: ½ cup for a caramel-like sweetness
- Granulated Sugar: 2 tablespoons for extra sweetness
- Butter: 2 tablespoons for richness
- Cornstarch: 1 tablespoon to thicken the filling
- Cinnamon: 1 teaspoon for warmth
- Nutmeg: ¼ teaspoon for a hint of spice
- Vanilla Extract: 1 teaspoon for flavor depth
For the Egg Rolls:
- Egg Roll Wrappers: 10-12 wrappers
- Egg Wash: 1 egg beaten with 1 tablespoon water to seal the rolls
- Oil for Frying: Vegetable or canola oil enough to deep-fry
For Optional Garnishes:
- Powdered Sugar: For dusting
- Caramel Sauce: For drizzling
- Vanilla Ice Cream: To serve on the side
Instructions
Prepare the Peach Filling:
- In a medium saucepan over medium heat, melt the butter.
- Add the diced peaches, brown sugar, granulated sugar, cinnamon, and nutmeg. Stir until combined.
- Cook for 5-7 minutes until the peaches soften and release their juices.
- Mix the cornstarch with 2 tablespoons of water to create a slurry, then add it to the saucepan. Cook for another 2 minutes until the mixture thickens.
- Remove from heat, stir in the vanilla extract, and let the filling cool.
Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface in a diamond shape.
- Place 2 tablespoons of peach filling in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the top corner with a dab of egg wash. Repeat with the remaining wrappers and filling.
Fry the Egg Rolls:
- Heat oil in a deep pot or skillet to 350°F (175°C).
- Carefully fry 2-3 egg rolls at a time for 2-3 minutes, or until golden brown and crispy.
- Remove and drain on paper towels.
Garnish and Serve:
- Dust the egg rolls with powdered sugar and drizzle with caramel sauce.
- Serve warm, ideally with a scoop of vanilla ice cream on the side.
Notes
- Use Fresh Peaches When Possible: They offer the best flavor and texture, but canned or frozen peaches work in a pinch.
- Don’t Overfill the Wrappers: Too much filling can cause the egg rolls to burst while frying.
- Seal the Wrappers Tightly: Use the egg wash to ensure the wrappers don’t open during frying.
- Fry in Batches: Avoid overcrowding the pot to ensure even cooking.
- Try Baking or Air-Frying: For a lighter version, bake the egg rolls at 375°F (190°C) for 15-20 minutes, or air-fry them at 375°F for 10-12 minutes.