Peach Cobbler Egg Rolls (Printer-Friendly)

Golden egg rolls filled with juicy peaches, cinnamon, and sugar for a crunchy, sweet handheld dessert.

# What You'll Need:

→ Filling

01 - 820 g canned peaches in 100% juice, drained, 1 tablespoon juice reserved
02 - 2 tablespoons unsalted butter
03 - 50 g granulated sugar
04 - 50 g light brown sugar
05 - 1 teaspoon vanilla extract
06 - 1 tablespoon cornstarch
07 - 1 teaspoon ground cinnamon

→ Assembly and Coating

08 - 12 egg roll wrappers
09 - 100 g granulated sugar
10 - 1 teaspoon ground cinnamon
11 - 500 ml vegetable oil, for frying
12 - 30 g powdered sugar
13 - 2 tablespoons milk
14 - 0.5 teaspoon vanilla extract
15 - small bowl of water, for sealing wrappers

# Steps to Follow:

01 - Drain peaches, reserving 1 tablespoon of the juice. In a small bowl, combine reserved juice with cornstarch and mix until smooth. Set aside.
02 - Melt butter in a saucepan over medium-high heat. Add granulated sugar, light brown sugar, cinnamon, and vanilla extract. Bring to a boil, whisk in cornstarch mixture, reduce heat to medium, and cook until thickened. Gently stir in drained peaches, remove from heat, and let cool.
03 - In a shallow dish, combine 100 g granulated sugar and 1 teaspoon ground cinnamon for coating. Set aside.
04 - Place an egg roll wrapper on a clean surface. Spoon peach filling onto the center. Moisten wrapper edges with water. Fold in left and right corners, then bottom corner, and roll tightly to seal.
05 - In a heavy-duty saucepan, heat vegetable oil to 175°C. Use a thermometer for accuracy.
06 - Fry egg rolls in batches for 3 minutes per side until golden brown and crispy. Do not overcrowd the pan. Transfer to a wire rack.
07 - Immediately toss hot egg rolls in the cinnamon sugar mixture for even coating.
08 - In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
09 - Serve warm egg rolls with icing drizzled or on the side for dipping.

# Extra Suggestions:

01 - Do not overfill egg roll wrappers to prevent splitting during frying.
02 - Ensure oil reaches 175°C before frying for optimal crispiness.
03 - Allow filling to cool before assembly to avoid soggy wrappers.
04 - Store leftovers in an airtight container for up to 3 days; reheat in the oven for best texture.
05 - Filling can be prepared ahead and frozen for up to 3 months.

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