Peach Cobbler Egg Rolls (Printable)

Golden wrappers filled with warm cinnamon-spiced peaches and vanilla glaze

# What You Need:

→ Fruit Filling

01 - 2 cups fresh or canned peaches, diced (drained if canned)
02 - 1/4 cup granulated sugar
03 - 1 tablespoon brown sugar
04 - 1 teaspoon lemon juice
05 - 1/2 teaspoon ground cinnamon
06 - 1/8 teaspoon ground nutmeg
07 - 1 tablespoon cornstarch

→ Egg Rolls

08 - 12 egg roll wrappers
09 - 1 egg, beaten (for sealing)
10 - Vegetable oil, for frying

→ Vanilla Glaze

11 - 1/2 cup powdered sugar
12 - 1 tablespoon milk
13 - 1/2 teaspoon vanilla extract

# How to Make It:

01 - Combine peaches, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch in a medium bowl. Mix thoroughly and allow to stand for 5 minutes so flavors meld and cornstarch activates.
02 - Place an egg roll wrapper on a clean work surface with one corner pointing toward you. Spoon 2 tablespoons of peach filling onto the lower portion of the wrapper. Fold the bottom corner over the filling, fold in both side corners, and roll tightly toward the top corner. Brush the exposed wrapper edge with beaten egg and press firmly to seal. Continue with remaining wrappers and filling.
03 - Pour vegetable oil to a depth of 2 inches in a deep skillet or heavy pot. Heat oil to 350°F. Fry egg rolls in batches of 4-5 for 2-3 minutes per side until golden brown and crispy. Transfer to a wire rack or paper towels to drain excess oil.
04 - Whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and no lumps remain. Adjust consistency with additional milk if needed. Drizzle glaze over warm egg rolls immediately before serving.

# Expert Suggestions:

01 -
  • Hot fruit filling meets shatteringly crisp wrapper in every single bite
  • The vanilla glaze transforms these from great to absolutely unforgettable
  • Everyone gets their own perfect portion without fighting over the corner piece
02 -
  • Overfilling these is the number one mistake, so stick to two tablespoons maximum per wrapper or the filling will burst
  • Let the oil come back to temperature between batches or your egg rolls will turn greasy instead of crispy
  • The glaze sets quickly once it hits the warm rolls, so work fast when drizzling
03 -
  • Chop your peaches into small even pieces so the rolls are easier to eat and roll neatly
  • Press firmly on the egg sealed edge and hold it for ten seconds to ensure it stays closed during frying

Return