Peach Cobbler Egg Rolls

Peach Cobbler Egg Rolls are the mashup dessert you did not know you craved They wrap up gooey spiced peaches in crispy golden egg roll wrappers and finish with a buttery cinnamon sugar coating I make these every summer when peach season hits or anytime I want to impress friends at a BBQ

My first attempt vanished before dinner was on the table and now my family asks for them at every get together These egg rolls taste just like a peach cobbler but are so much easier to share

Ingredients

• Canned peaches packed in juice: reliable sweetness always soft and ready for quick desserts Look for cans with juice not syrup for best flavor
• Salted butter: boosts richness and helps balance the sweetness Choose high quality butter for better taste
• White sugar: classic and pure sweetness essential for both the filling and the cinnamon sugar coating
• Light brown sugar: gives caramel notes and a deeper flavor Can use dark brown sugar if you want extra molasses kick
• Vanilla extract: classic bakery aroma always go for pure vanilla for the best results
• Cornstarch: thickens the juicy peach mixture resulting in non runny filling Make sure it is fresh for maximum thickening power
• Ground cinnamon: brings that cozy warmth essential to any cobbler Sometimes I add a little nutmeg if I want extra spice
• Egg roll wrappers: crisp up beautifully Choose ones that are not frozen solid or dried out for best sealing
• Powdered sugar: key for the smooth quick vanilla glaze Sift before using for the smoothest finish
• Milk: brings the glaze together I use whole milk for richness but whatever you have works

Step by Step Instructions

Prepare the Peach Mixture:

Drain the peaches and save some juice Mix a tablespoon of juice with cornstarch in a separate bowl and set aside This simple slurry ensures your filling is thick and never watery

Cook the Filling:

Melt butter in a saucepan over medium high heat Then add your white sugar brown sugar cinnamon and vanilla and stir Let it bubble for a couple of minutes to get syrupy and fragrant Whisk in your cornstarch juice mixture till it thickens then fold in the peaches Let it cool before rolling

Mix Cinnamon Sugar:

In a shallow dish stir together half a cup of sugar with cinnamon for a flavorful coating Save this for when the frying is done

Fill and Roll the Egg Rolls:

Lay out an egg roll wrapper Place a generous spoonful of cooled peach filling in the center Dip your finger in water and run it around the wrapper edges Fold over the left side then the right followed by the bottom edge Roll tightly sealing as you go A tight roll keeps everything intact when frying

Fry the Egg Rolls:

Pour two to three inches of oil in a heavy pan Heat to 350 degrees Fry egg rolls in small batches three minutes per side until deeply golden Do not rush this step because the right temperature guarantees crunch Drain on a rack for no sogginess

Toss in Cinnamon Sugar:

While still warm roll egg rolls in the cinnamon sugar coating so it sticks perfectly Let cool slightly before glazing

Make the Glaze:

In a small bowl whisk together powdered sugar milk and a splash of vanilla Drizzle over warm egg rolls just before serving

I get excited every time I start on the cinnamon sugar step The kitchen ends up smelling like a bakery and it never lasts long at family gatherings My favorite part is always tasting that sticky warm filling as I roll the first batch

Storage Tips

Let leftovers cool completely before storing Place in a single layer in an airtight container to retain their crispness They keep well in the fridge up to three days For the best texture reheat on a baking sheet in a hot oven for a few minutes not in the microwave

Ingredient Substitutions

If you cannot get canned peaches use thawed frozen peaches and drain well Fresh peaches work too but peel and cook them down to soften If you run out of light brown sugar use all white sugar and maybe a spoonful of molasses for deeper taste Egg roll wrappers are found in most freezer or produce sections or use spring roll wrappers if you are in a pinch

Serving Suggestions

Serve egg rolls still warm with a drizzle of glaze and an extra pinch of cinnamon sugar A scoop of vanilla ice cream or whipped cream on the side turns this into a restaurantworthy treat Sometimes I dip mine in extra glaze for the ultimate sweet fix

Cultural Context

While egg rolls are usually seen as a savory dish their crispy wrapper makes them perfect for dessert fillings like peaches This recipe blends classic Southern peach cobbler flavors with playful street food vibes making it unique and super fun for parties

Common Recipe Questions

→ Can I use fresh peaches instead of canned?

Fresh peaches can be used but may not soften as much during frying. Canned peaches are preferred for a consistent, tender filling.

→ Is it possible to prepare these in an air fryer?

Yes, air frying is a great alternative to deep frying. Lightly coat the rolls with oil spray and cook at 375°F, turning halfway for even crisping.

→ How do I keep egg rolls crispy?

Be sure the oil is hot enough—about 350°F—before frying. Fry in small batches and cool on a wire rack to prevent sogginess.

→ Can I freeze peach cobbler egg rolls?

Cooked egg rolls freeze well. Cool, then wrap tightly. To reheat, use an oven for a fresh, crisp bite.

→ Where do I find egg roll wrappers?

Look in the freezer, produce, or deli sections at most grocery stores. Ask for assistance if they're not easily seen.

→ What's the best way to seal egg rolls?

Moisten the edges of the wrapper with water before rolling and pressing firmly to seal. Avoid overfilling to prevent bursting.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.