Peach Cobbler Egg Rolls (Print Version)
# Ingredients:
→ Filling
01 -
2 (15 ounce) cans of peaches in 100% juice, 1 tablespoon of juice reserved
02 -
1 tablespoon cornstarch
03 -
4 tablespoons salted butter
04 -
1/2 cup white sugar
05 -
1/2 cup packed light brown sugar
06 -
1/4 teaspoon ground cinnamon
07 -
1 teaspoon pure vanilla extract
→ Wrapper and Coating
08 -
8 egg roll wrappers
09 -
1/2 cup white sugar
10 -
1/4 teaspoon ground cinnamon
→ Frying
11 -
Canola or peanut oil for frying
→ Optional Icing Dip
12 -
1/2 cup powdered sugar
13 -
2 teaspoons milk
14 -
1/4 teaspoon vanilla extract
# Instructions:
01 -
Drain the peaches and reserve 1 tablespoon of juice. In a small bowl, whisk together the reserved juice with cornstarch. Set aside.
02 -
Melt the butter in a saucepan over medium-high heat. Add 1/2 cup white sugar, brown sugar, 1/4 teaspoon cinnamon, and vanilla extract. Bring to a boil and whisk in the cornstarch mixture. Reduce heat to medium and cook until thickened. Stir in peaches and remove from heat. Let cool.
03 -
In a shallow dish or plate, combine the remaining 1/2 cup sugar with the remaining 1/4 teaspoon cinnamon. Set aside.
04 -
Lay out an egg roll wrapper and place a spoonful of filling in the center. Dip your finger in water and wet the edges of the wrapper. Fold the left and right corners inward, fold the bottom corner up, and roll tightly. Repeat with remaining wrappers and filling.
05 -
Heat 2-3 inches of oil in a heavy-duty pan to 350°F. Fry the egg rolls in batches for 3 minutes on one side, then flip and fry for an additional 3 minutes until golden brown. Remove from oil and toss in the cinnamon-sugar mixture. Let cool on a wire rack.
06 -
Mix powdered sugar, milk, and vanilla extract in a small bowl until smooth. Serve with warm egg rolls.