Peach Cobbler Egg Rolls

These Peach Cobbler Egg Rolls take the cozy flavors of homemade peach cobbler and wrap them in a crispy shell dusted with cinnamon sugar. They are golden and fragrant, perfect for a crowd or just a quiet night with something sweet. Few desserts disappear faster in my house than these fresh egg rolls served warm from the fryer.

I started making these on summer weekends when peaches were everywhere and soon found myself using canned peaches to have this treat any time of year. Even picky eaters come back for a second roll before dinner is served.

Ingredients

• Canned peaches packed in juice: offer consistent flavor and less sugar than syrup versions Look for peaches that are firm but not mushy
• Cornstarch: thickens the filling and keeps it luscious instead of runny Choose a fresh container for the best thickening power
• Salted butter: for richness Use real butter
• White sugar: for sweetness and to make the cinnamon sugar coating
• Light brown sugar: gives the filling depth and subtle caramel notes Check that it is moist and fragrant
• Ground cinnamon: essential for both the filling and the coating Use a fresh high-quality brand for strong flavor
• Pure vanilla extract: enhances the peach and butter flavors Skip imitation vanilla
• Egg roll wrappers: create the signature crisp exterior Buy fresh wrappers from the refrigerated section for best results
• Canola or peanut oil: for frying Both oils have high smoke points which keeps the rolls light not greasy
• Powdered sugar: a base for a simple icing dip if desired Sift for smoothest results
• Milk: helps loosen the icing Any variety works whole milk gives a thicker dip

Step-by-Step Instructions

Prepare the Filling:

Open the canned peaches and drain away most of the juice but save just one tablespoon Whisk this juice with the cornstarch until no lumps remain

Melt and Sweeten:

Place the salted butter in a saucepan and melt it over medium high heat Once melted add half the white sugar all the brown sugar a portion of the cinnamon and all the vanilla extract Stir often

Thicken the Sauce:

When the mixture is bubbling stir in the juice and cornstarch blend Reduce the heat to medium and keep whisking until you see the mixture thicken it should coat the back of a spoon

Combine with Peaches:

Gently mix the drained peaches into the thickened syrup Be careful not to break up the fruit Take the pan off the heat and let this cool for at least fifteen minutes so the filling sets up and is easier to handle

Make the Cinnamon Sugar:

In a shallow bowl mix the remaining white sugar and cinnamon This will be used to coat the fried egg rolls later

Fill and Wrap the Egg Rolls:

Set up your work area with a small bowl of water and your wrappers Lay one wrapper at a time flat Add a generous spoonful of the cooled peach filling to the center Lightly wet the edges with your finger Fold each side in then roll up tightly to seal Repeat with the rest

Heat the Oil:

Pour enough oil to reach two to three inches deep in a sturdy pan Heat the oil to three hundred fifty degrees Fahrenheit Use a thermometer to make frying easy

Fry the Egg Rolls:

Lower egg rolls a few at a time into the hot oil Fry them for three minutes on one side then turn and fry another three minutes until crisp and golden Drain on a wire rack

Coat in Cinnamon Sugar:

While still hot roll each egg roll in the cinnamon sugar mixture so it sticks well Set them aside to cool to a comfortable temperature

Whip Up the Icing Dip:

If you like extra sweetness stir together powdered sugar milk and vanilla until smooth Serve with fresh warm egg rolls for dipping

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Storage Tips

Store leftover egg rolls in an airtight container once fully cooled and keep in the refrigerator They will stay crisp for up to two days Reheat them in a hot oven or air fryer to bring back that fresh crunch Avoid microwaving as it will soften the wrapper

Ingredient Substitutions

If you have access to fresh ripe peaches peel and dice them and use in place of canned Add a bit more sugar to taste You can swap brown sugar for all white sugar if needed just note you will lose some of the caramel flavor For a dairy-free version use vegan butter

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Serving Suggestions

Serve these egg rolls with a scoop of vanilla ice cream or drizzle with caramel sauce For brunch chop them and use as a topping for waffles Dust with extra cinnamon for those who love spice

Cultural and Historical Context

Peach cobbler itself was borne from necessity as settlers in the American South combined preserved fruits with biscuit or dumpling toppings These egg rolls are a playful update merging Southern flavor with the familiar crunch of egg rolls often found in Asian cuisine

Frequently Asked Questions

→ Can I use fresh peaches instead of canned?

Yes, fresh peaches work well. Peel, slice, and adjust sugars as needed since canned peaches are typically sweeter.

→ What oil is best for frying?

Canola or peanut oil is recommended for even frying and a neutral flavor. Maintain oil at 350°F for best results.

→ How do I prevent egg rolls from getting soggy?

Drain peaches thoroughly and let the filling cool before assembling. Fry in small batches for crispness.

→ Is there a baked alternative to frying?

Yes, bake at 425°F on a parchment-lined sheet for about 15 minutes, flipping halfway for an even golden finish.

→ Can I prepare them ahead of time?

Assemble and refrigerate unbaked egg rolls for several hours, then fry just before serving for optimal texture.