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Peach Cobbler Egg Rolls

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Peach Cobbler Egg Rolls are a fun and delicious twist on the classic Southern dessert, featuring crispy egg roll wrappers filled with sweet, cinnamon-spiced peach filling, baked or fried to golden perfection.

Ingredients

  • 2 cups fresh or canned peaches, diced
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 12 egg roll wrappers
  • 2 tablespoons butter, melted (optional, for brushing if baking)
  • Oil for frying (if preferred)

Instructions

  1. In a mixing bowl, combine diced peaches, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Stir until well mixed and set aside to thicken slightly.
  2. Lay out an egg roll wrapper on a clean surface. Spoon a small amount of the peach filling onto the center of the wrapper.
  3. Fold the bottom corner over the filling, then fold in the sides and roll tightly, sealing the edges with a bit of water or beaten egg.
  4. For frying: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry egg rolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
  5. For baking: Preheat oven to 400°F (200°C). Place egg rolls on a baking sheet lined with parchment paper. Lightly brush with melted butter and bake for 15-20 minutes or until crispy and golden, turning halfway through.
  6. Let cool slightly before serving.

Notes

  • Adding vanilla extract or a pinch of ginger to the filling adds extra flavor.
  • Chopped pecans or walnuts can be mixed in for added crunch.
  • Use frozen peaches by thawing and draining excess liquid.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in oven at 350°F for about 10 minutes to restore crispiness; avoid microwaving to prevent sogginess.
  • Egg rolls can be frozen before cooking; cook from frozen adding extra cooking time.
  • Serve with vanilla ice cream, whipped cream, or caramel sauce for an indulgent treat.

Nutrition

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