Late summer, the scent of sun-warmed peaches mingles with the thick. I remember one trip down a dusty county road with my son, who had peach juice running down his chin before we even got out of the parking lot. We’d bought a bushel—not because we needed that many, but because something about peach season makes restraint impossible.

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Back in the kitchen, staring at those overripe beauties, I knew cobbler was the obvious move. But I wanted something portable, something snackable, something that didn’t require bowls and spoons or a preheated oven. That’s when the egg roll wrappers in the fridge caught my eye.

What happened next was pure kitchen alchemy: juicy diced peaches kissed with brown sugar and cinnamon, tucked into golden, crackly egg roll wrappers, and fried to crisp perfection. These Peach Cobbler Egg Rolls came together so quickly, and the result? A handheld bite of summer—warm, gooey peach filling surrounded by a crunchy cinnamon-sugar shell.

They’ve become a staple every peach season since. These egg rolls capture the essence of peach cobbler in the most unexpected and delightful way.

Short Description

Sweet, crispy egg rolls filled with juicy, cinnamon-spiced peaches—a creative handheld version of your favorite peach cobbler, perfect for parties or cozy nights in.

Key Ingredients

For the filling:

2 cups diced peaches (fresh or canned, drained)
¼ cup brown sugar
½ tsp cinnamon
1 tsp cornstarch (optional, for thickening)
1 tsp lemon juice (to balance sweetness)
Pinch of salt

For assembly:

8–10 egg roll wrappers
Water (for sealing)
Oil for frying (vegetable or canola)

For cinnamon sugar coating:

¼ cup granulated sugar
½ tsp ground cinnamon

Tools Needed

Medium saucepan
Mixing bowl
Slotted spoon
Frying pan or deep fryer
Paper towels
Pastry brush (optional)
Tongs

Cooking Instructions

Step 1: Cook the Peach Filling
In a medium saucepan over medium heat, combine diced peaches, brown sugar, cinnamon, lemon juice, and salt. Stir gently and let the mixture simmer for 5–7 minutes, until the peaches soften and release their juices. If your filling seems runny, stir in 1 tsp cornstarch mixed with a splash of water. Simmer for another minute until it thickens. Remove from heat and cool completely.

Step 2: Prepare the Wrappers
Lay out the egg roll wrappers on a clean, dry surface. Place 2 tablespoons of the cooled peach mixture near the center of each wrapper. Be careful not to overfill, or they’ll burst when frying.

Step 3: Roll the Egg Rolls
Fold in the sides, then roll tightly from the bottom. Use a bit of water along the top edge to seal each roll closed. Make sure there are no open seams.

Step 4: Heat the Oil
In a frying pan or deep fryer, heat about 2 inches of oil to 350°F. To test readiness, drop a small piece of wrapper in—if it sizzles immediately, it’s ready.

Step 5: Fry to Golden Perfection
Carefully lower the egg rolls into the oil, a few at a time. Fry for 2–3 minutes per side or until golden brown and crispy. Don’t overcrowd the pan.

Step 6: Drain and Toss in Cinnamon Sugar
Remove with a slotted spoon and place on paper towels to drain. While still warm, toss the egg rolls in a mixture of granulated sugar and cinnamon until evenly coated.

Why You’ll Love This Recipe

– Portable and fun—a twist on classic cobbler

– Crispy outside, juicy and warm inside

– Quick to prepare with pantry staples

– Versatile for fresh or canned peaches

– Perfect for parties, potlucks, or sweet snack cravings

Mistakes to Avoid & Solutions

Filling is too watery
Solution: Use a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to thicken the filling. Simmer briefly until it thickens.

Egg rolls burst while frying
Solution: Avoid overfilling and seal the wrappers tightly with water. Let the filling cool completely before wrapping.

Oil too hot or cold
Solution: Keep the oil temperature around 350°F. Use a thermometer for accuracy. Too hot will burn the wrappers, too cold leads to greasy egg rolls.

Peaches too firm or unripe
Solution: Use ripe peaches for best texture and sweetness. If using canned, make sure they’re well-drained.

Cinnamon sugar not sticking
Solution: Roll egg rolls in the coating while they’re still warm and slightly oily.

Serving and Pairing Suggestions

– Serve warm with a scoop of vanilla ice cream

– Drizzle with caramel or honey for extra indulgence

– Add a dusting of powdered sugar for a pretty finish

– Pair with sweet iced tea, peach sangria, or even black coffee

– Ideal for brunch platters, dessert tables, or summer buffets

Storage and Reheating Tips

Refrigerate: Store leftover egg rolls in an airtight container in the fridge for up to 3 days.

Freeze: Freeze in a single layer on a tray, then transfer to a freezer-safe bag. Reheat directly from frozen.

Reheat (Oven): Bake at 350°F for 10–12 minutes to regain crispiness.

Reheat (Air Fryer): 350°F for 5–6 minutes. Best method to keep them crispy.

Avoid Microwaving: This makes the wrapper soggy and loses the crunch.

FAQs

1. Can I make these ahead of time?
Yes! You can prep and refrigerate the filled, uncooked egg rolls for up to 24 hours before frying.

2. Can I bake them instead of frying?
Absolutely. Brush lightly with oil and bake at 375°F for 20–25 minutes, flipping halfway through.

3. What kind of peaches work best?
Ripe fresh peaches are best, but canned (drained) or frozen (thawed and drained) work too.

4. How do I prevent soggy egg rolls?
Cool the filling completely and don’t overfill. Fry at the right temperature for a crispy finish.

5. Can I use puff pastry instead?
Yes, but you’ll need to bake instead of fry. Wrap and seal with a fork, then bake at 375°F for 20–25 minutes.

Tips & Tricks

– Keep a damp towel over the egg roll wrappers while assembling to prevent drying out.

– Use a slotted spoon to scoop the peach filling—this keeps excess juice from leaking.

– Add a dash of nutmeg for deeper flavor.

– Let the egg rolls rest on a wire rack after frying to keep them crispy all around.

– For a party platter, cut the egg rolls in half diagonally and arrange with a dip.

Recipe Variations

Apple Cinnamon Egg Rolls
Swap peaches with 2 cups diced apples. Cook with 1/4 cup brown sugar, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a splash of vanilla.

Cream Cheese Peach Rolls
Add a teaspoon of sweetened cream cheese before the peach filling for a cheesecake vibe. Reduce peach filling slightly to prevent overflow.

Grilled Peach Egg Rolls
Lightly grill halved peaches before dicing. This adds a smoky caramelized depth to the filling.

Air-Fried Version
Assemble as normal, then air fry at 375°F for 6–8 minutes, flipping halfway. Spray lightly with oil to encourage crisping.

Spiced Peach & Ginger Egg Rolls
Add 1 tsp grated fresh ginger and a splash of orange juice to the filling for a tangy, aromatic twist.

Final Thoughts

These Peach Cobbler Egg Rolls are my go-to when peach season comes calling. They bring together the comfort of cobbler and the crunch of a perfect fry, all in one hand-held treat. When I see those golden rolls dusted in cinnamon sugar, I think of the sticky fingers, the laughs around the table, and that distinct scent of peaches and summer air.

Cooking isn’t always about big meals or fancy techniques. Sometimes it’s just about having fun with what you’ve got—making something joyful, delicious, and worth sharing. Serving these to friends or sneaking one in the quiet after dinner, they’re a sweet, golden reminder that the best things often come wrapped up in crispy little surprises.

Peach Cobbler Egg Rolls