Peach Cobbler Egg Rolls (Printer-friendly)

Golden egg rolls stuffed with cinnamon-spiced peaches and vanilla glaze

# What You'll 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 It:

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 allow flavors to meld and cornstarch to activate.
02 - Position an egg roll wrapper on a clean surface with one corner facing you. Place 2 tablespoons of peach filling near the bottom corner. Fold the bottom corner over the filling, fold in the sides, and roll tightly toward the top corner. Brush the final corner with beaten egg and press to seal securely. 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, cooking for 2–3 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
04 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until completely smooth. Drizzle over warm egg rolls immediately before serving, if desired.

# Expert Tips:

01 -
  • You get all the cozy comfort of peach cobbler without turning on your oven for an hour
  • The handheld format means less cleanup and more fun while eating
02 -
  • Drain canned peaches thoroughly. Excess liquid makes the wrappers soggy and they will not crisp up properly.
  • Do not crowd the pan. I learned this the hard way when I tried to fry six at once and the oil temperature dropped dramatically.
03 -
  • Let the filling cool slightly before wrapping. Hot filling makes the wrappers gummy and harder to work with.
  • Place fried egg rolls on a wire rack instead of paper towels. This keeps the bottom crust from getting soggy.

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