Peach Cobbler Egg Rolls

5 from 2 votes

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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Cooling Time 30

Total Time 1 10

Servings

Calories 168kcal

Author Alexandria Drzazgowski

Equipment

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

Recipe Copyright The Foreign Fork. For educational or personal use only.

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.

Nutrition