Delicious peach pie filling is rolled into egg roll wrappers and fried to perfection. Enjoy these peach cobbler egg rolls by dipping them in a vanilla glaze!
The other day I was making my favorite Chinese Egg Roll Recipe and ended up with some leftover egg roll wrappers.
Every time this has happened in the past, I have fun experimenting with different Dessert Egg Rolls. There’s nothing I love quite as much as using egg roll wrappers to make delicious desserts.
If you haven’t seen my other experimentations, make sure to check out these Banana Split Egg Rolls, Blueberry Cheesecake Egg Rolls, and Oreo Egg Rolls! They are such easy recipes and are the perfect treats for trying something new.
Peach Cobbler season is one of my favorite seasons, and I LOVE a good southern peach cobbler. So this time, I decided to play around with how to make Peach Cobbler Egg Rolls. I’m so glad I did! Keep reading for the best tips and tricks surrounding how to make this delicious dessert.
Why Make this Recipe
- Summer Dessert: Fried food filled with pie filling…. Sounds like a summer night at a fair to me! This recipe is great for using up those fresh, seasonal peaches you have lying around.
- A Unique Dessert: I love any dessert (trust me, lol) but I really do love experimenting with things outside of cookies, cakes and brownies! I love making this recipe because it’s so unique and fun.
Elements of this Recipe
Egg Roll
This serves as the element that holds our dessert together! Egg roll wrappers are neutral in terms of sweetness, so they can be paired well with sweet fillings! They are easy to work with and when fried up will easily hold all of the yummy filling in place.
Filling
The filling of this recipe is made with fresh peaches that are cooked down to make a peach pie filling. This is layered into the egg roll and then fried so that when you bite into your dessert you get a mouthful of delicious peach flavor.
Vanilla Glaze
The vanilla glaze is easy to throw together but adds an extra layer of flavor to the recipe. The glaze is smooth and sugary. It’s also optional so feel free to add as much or as little to the recipe as you’d like!
What Do I Need to Make this Recipe?
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Peaches: Use fresh peaches from either the grocery store or from picking them yourself. The measurements in this recipe do not work with canned peaches.
- Egg Roll Wrappers: Use the same egg roll wrappers you would use to make savory egg rolls at home. You can find them in the refrigerator section of an Asian market or even at some supermarkets! Note: These are not the same as spring roll wrappers.
- Milk: I use 2% milk but you can use oat milk, almond milk, soy milk etc for a dairy free option.
- Cornstarch: You can also use arrowroot starch or potato starch as a substitute.
- Egg: Large egg
- Oil: I like vegetable oil or sunflower oil best for frying.
Tools
- Pot: A small to medium pot should be just fine. You do not need a lid.
- Frying Pan: I used a cast iron skillet to fry my egg rolls.
How to Tell When a Peach is Ripe
You are going to need ripe peaches for this recipe! Checking to see if a peach is ripe is easy. Simply (lightly) squeeze the peach. If it has a little give, you are good to go! If the peach is solid, then it is not ready yet. You want your peaches to be slightly soft without being squishy.
Ripe peaches are also darker in color and aromatic.
When is Peach Season?
Most peaches grown in Georgia (the self-proclaimed peach state) are ready to pick any time between Mid-May to the beginning of August. In other areas peach season extends between April and October.
How to Core Peaches
- Cut: Look for an indented line down the center of the peach. Use a paring knife to cut on this line all the way around the peach (you will not be able to slice all the way through, because there is a pit in the center).
- Twist: Use your hands to lightly twist the two peach halves so that they separate. One of the halves will have the pit.
- Pit: Use your hands or a spoon to remove the pit from the center of the peach.
- Cut: Dice each half so that they are small enough to fit in an egg roll wrapper.
How to Peel Fresh Peaches
To peel your peaches, you can use a vegetable peeler! Alternatively, you can do the following:
Fill a large pot with water and bring it to a boil. Then add the peaches into the water. Allow them to cook for only 30 seconds, then transfer them to an ice bath and run them with cold water.
Once the peaches are cool enough to touch, use a knife to make a surface level cut in the peach skin. You can then use your fingers to peel the skin away from the fruit!
You also do not have to peel the peaches if you do not want to.
How to Make this Recipe
Step 1: Make the Peach Filling
Add the diced peaches, granulated sugar, ¼ tsp cinnamon, and 1 tbsp of water in a pot over medium heat.
Bring the peach and cinnamon mixture to a boil. Then allow the liquid to boil for a few minutes until the peaches soften.
In a small bowl, combine the remaining 4 ½ tbsp of water with the corn starch. Mix until the cornstarch is completely dissolved, then add the mixture to the pot with the peaches. Stir for a few minutes until the juice thickens.
Remove the peaches from the heat and allow them to cool to room temperature.
Step 2: Assemble the Egg Rolls
Once the peaches are cooled, begin making the egg rolls.
Crack the egg into a small bowl and beat it with a fork. Set aside.
Lay an egg roll wrapper in a diamond shape on a cutting board, with one corner pointing towards you and one corner pointed away. About ⅓ of the way up the wrapper, place about 2 tablespoons of the peach mixture (or more) in a horizontal line, leaving about ½” on the right and left sides.
Fold up the bottom corner to cover the filling and roll once. Wrap in the two side corners of the egg roll wraps, then continue wrapping until you get to the final, far corner. Wet it with a bit of the beaten egg to hold it in place, then stick the final corner to the egg roll (see photos for clearer explanation).
Step 3: Fry the Egg Rolls
Heat about 2” of oil over medium-high heat until it’s hot enough that when you add an egg roll, it begins to bubble immediately (about 300 degrees Fahrenheit).
Deep fry the egg rolls in batches in the hot oil. Cook them about 4 at a time, turning them so that they cook evenly.
When they are golden brown and the wrapper has bubbled, remove them from oil and let them rest on a paper towel-lined plate to remove excess oil.
Step 4: Make the Homemade Vanilla Icing
Once the egg rolls are cooked, combine the powdered sugar, vanilla, and milk together in a separate bowl to make the dipping sauce.
Dip the warm Peach Cobbler egg rolls in the dipping sauce and enjoy!
Making Ahead
If you are going to be making your Peach Cobbler Egg Rolls ahead of time, I recommend going as far as assembling them and then stopping just before it’s time to cook.
At this point, you can store the uncooked egg rolls, each wrapped in their own individual plastic wrap, in the fridge for 2 days.
Alternatively, you can layer some parchment paper on a sheet pan. Then add the egg rolls to the cookie sheet and put them in the freezer until they are frozen solid. Then remove them from the freezer and store them in a large bag. Thaw before cooking.
Expert Tips
- To cool the peach filling faster, I transferred it to a bowl and placed it in the fridge for 10 minutes until cooled.
- Some egg roll wrappers come frozen! If yours are frozen, don’t forget to thaw them the night before making your Peach Cobbler Egg Rolls!
- While you are assembling the egg rolls, make sure to cover the unused egg roll wrappers with a damp paper towel. This will keep the wrappers from drying out and cracking.
- You can also melt white chocolate in the microwave and drizzle it over the top of the egg rolls for a different flair.
Recipe FAQs
Yes! If you would prefer to bake your egg rolls instead of frying, you can do so. Put them in the oven at 400 degrees Fahrenheit and bake until they are toasted, turning the rolls every once in a while.
container in the fridge for about 2 days. You can add a piece of paper towel into the bag or container to absorb any excess moisture and try to keep the egg rolls fresh for longer.
Don’t throw out your leftovers… you can definitely heat these up again! Heat the oven to 250 degrees Fahrenheit. Then wrap the egg rolls in aluminum foil and bake for about 10 minutes until the egg rolls are warm.
Refrain from microwaving the egg rolls as it will make the outside soft.
To reheat the leftovers using the air fryer, heat the air fryer to 350 degrees and cook for 2-3 minutes until they are warm and crispy.
Your egg rolls are done cooking when the skin has bubbled and turned brown. You can also check to make sure that they visually match the photos of the Peach Cobbler Egg Rolls in this article.
Did you like this recipe for Peach Cobbler Egg Rolls? If so, make sure to check out these other recipes I picked out just for you:
- Homemade Peach Cobbler
- Peach Cobbler Pound Cake
- Peach Pizza with Goat Cheese and Honey
If you make this recipe at home, leave a review/comment on this post letting us know what you thought!
And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.
Peach Cobbler Egg Rolls
Equipment
- Pot
- Frying Pan
Ingredients
Filling Ingredients
- 2 cups peaches, cubed, (2 peeled and pitted peaches)
- 1 cup granulated sugar
- ¼ tsp cinnamon
- 5 ½ tbsp water, divided
- 3 tbsp cornstarch
Assembly Ingredients
- 10 Egg roll wrappers
- 1 egg, scrambled
- Vegetable Oil for frying
Dip Ingredients
- ½ cup Powdered sugar
- ½ tsp Vanilla
- 1 tbsp Milk
Instructions
- Add the peaches, granulated sugar, cinnamon, and 1 tbsp of water in a pot over medium heat.
- Bring the liquid inside to a boil. Then allow the liquid to boil for a few minutes until the peaches soften.
- In a small bowl, combine the remaining 4 ½ tbsp of water with the cornstarch. Mix until the cornstarch is completely dissolved, then add the mixture to the pot with the peaches. Stir for a few minutes until the juice thickens.
- Remove the peaches from the heat and allow them to cool in the fridge to room temperature.
- Once the peaches are cooled, begin making the egg rolls.
- Crack the egg into a small bowl and beat it with a fork. Set aside.
- Lay an egg roll wrapper in a diamond shape, with one corner pointing towards you and one corner pointed away. About ⅓ of the way up the wrapper, place about 2 tbsp of the peach filling (or more) in a horizontal line, leaving about ½” on the right and left sides.
- Fold up the bottom corner to cover the filling and roll once. Wrap in the two side corners, then continue wrapping until you get to the final, far corner. Wet it with a bit of the beaten egg to hold it in place, then stick the final corner to the egg roll (see photos for clearer explanation).
- Heat about 2” of oil until it’s hot enough that when you add an egg roll, it begins to bubble immediately (about 300 degrees Fahrenheit).
- Deep fry the egg rolls in batches, about 4 at a time, turning them so that they cook evenly… When they are brown and the wrapper has bubbled, remove them from oil and let them rest on a paper towel-lined plate to remove excess oil.
- Once the egg rolls are cooked, combine the powdered sugar, vanilla, and milk together to make the dipping sauce.
- Dip the warm Peach Cobbler egg rolls in the dipping sauce and enjoy!
- (I transferred the filling to a bowl and placed it in the fridge for 10 minutes)
Notes
- Peaches: Use fresh peaches from either the grocery store or from picking them yourself. The measurements in this recipe do not work with canned peaches.
- Egg Roll Wrappers: Use the same egg roll wrappers you would use to make savory egg rolls at home. You can find them in the refrigerator section of an Asian market or even at some supermarkets! Note: These are not the same as spring roll wrappers.
- Milk: I use 2% milk but you can use oat milk, almond milk, soy milk etc for a dairy free option.
- Cornstarch: You can also use arrowroot starch or potato starch as a substitute.
- Egg: Large egg
- Oil: I like vegetable oil or sunflower oil best for frying.
- To cool the peach filling faster, I transferred it to a bowl and placed it in the fridge for 10 minutes until cooled.
- Some egg roll wrappers come frozen! If yours are frozen, don’t forget to thaw them the night before making your Peach Cobbler Egg Rolls!
- While you are assembling the egg rolls, make sure to cover the unused egg roll wrappers with a damp paper towel. This will keep the wrappers from drying out and cracking.
- You can also melt white chocolate in the microwave and drizzle it over the top of the egg rolls for a different flair.
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