Peach Cobbler Egg Rolls
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.
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
Instructions
- Simmer diced peaches with brown sugar, cinnamon, lemon juice, and a pinch of salt for 5–7 minutes. If runny, thicken with cornstarch slurry. Let it cool completely.
- Lay out egg roll wrappers and place 2 tbsp of filling in the center of each. Avoid overfilling to prevent bursting during frying.
- Fold in the sides, roll tightly from the bottom, and seal the top edge with water. Ensure the rolls are tightly sealed.
- Heat 2 inches of oil to 350°F in a pan or deep fryer. Test readiness by dropping in a piece of wrapper—it should sizzle immediately.
- Fry the egg rolls in batches for 2–3 minutes per side until golden and crispy. Don’t overcrowd the pan.
- Drain the fried egg rolls on paper towels. While still warm, toss them in a cinnamon-sugar mixture to coat evenly.