The Foreign Fork

Peach Cobbler Egg Rolls

Why You'll Love Dessert Egg Rolls

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!

Filling Ingredients Peaches Sugar Cinnamon Cornstarch Assembly Ingredients Egg roll wrappers Egg Vegetable Oil Dip Ingredients Powdered sugar Vanilla Milk


Use fresh peaches from either the grocery store or from picking them yourself. The measurements in this recipe do not work with canned peaches.


Make the Peach Filling: Put the peaches, sweetener and flavorings on the stovetop and bring to a boil. Let cool to room temperature. 


Assemble the Egg Rolls - Lay an egg roll wrapper in a diamond shape on a cutting board.


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


Fry the Egg Rolls - Heat about 2” of oil until it’s hot enough that when you add an egg roll, it begins to bubble immediately


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.


Make the Homemade Vanilla Icing - Combine the powdered sugar, vanilla, and milk together in a separate bowl to make the dipping sauce.


Most peaches grown in Georgia are ready to pick any time between Mid-May to the beginning of August. In other areas, peach season extends between  April and October.

When Is Peach Season?

To cool the peach filling faster, I transferred it to a bowl and placed it in the fridge for 10 minutes until cooled.

You can also melt white chocolate in the microwave and drizzle it over the top of the egg rolls for a different flair.

The Foreign Fork 

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