Peach Cobbler Egg Rolls (Print Version)
Golden egg rolls stuffed with spiced peach filling, dusted in cinnamon sugar and best served warm with ice cream.
# What You'll Need:
→ Peach Filling
01 - 2 cups fresh or canned peaches, diced
02 - 1/4 cup granulated sugar
03 - 2 tablespoons brown sugar
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 2 teaspoons lemon juice
07 - 1 tablespoon cornstarch
08 - Pinch of salt
→ Egg Rolls
09 - 8 egg roll wrappers
10 - 1 egg, beaten (for sealing)
11 - Vegetable oil, for frying
→ Cinnamon Sugar Coating
12 - 1/4 cup granulated sugar
13 - 1 teaspoon ground cinnamon
→ Optional Topping
14 - Vanilla ice cream, for serving
# How-To Steps:
01 - In a medium saucepan over medium heat, combine the diced peaches, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and salt. Stir continuously until the mixture thickens and becomes glossy, about 5 to 7 minutes. Remove from heat and let cool slightly.
02 - Place an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 heaping tablespoons of peach filling onto the lower third of the wrapper. Fold the bottom corner over the filling, tuck in the sides, and roll up tightly. Seal the top edge with beaten egg. Repeat with remaining wrappers and filling.
03 - Pour 2 inches of vegetable oil into a deep skillet or heavy-bottomed pot. Heat to 350°F over medium-high heat.
04 - Carefully lower the egg rolls into the hot oil in batches, frying for 2 to 3 minutes per side until golden brown and crispy. Remove with tongs and drain on a paper towel-lined plate.
05 - Combine granulated sugar and cinnamon in a shallow dish. Roll each warm egg roll in the cinnamon sugar mixture until evenly coated on all sides.
06 - Serve the egg rolls warm, optionally paired with a scoop of vanilla ice cream.
# Expert Tips:
01 -
- That first crunch into a golden shell giving way to warm spiced peaches will ruin regular cobbler for you in the best way.
- They come together in about half an hour with nothing fancy required, just a saucepan, some oil, and a willingness to fold things into small delicious packages.
02 -
- Let the filling cool for at least ten minutes before rolling, because hot filling will soften the wrappers and cause them to tear or leak during frying.
- Do not overfill these, as tempting as it is, because two heaping tablespoons is the maximum amount that will let you roll tightly and seal properly.
03 -
- Keep a damp paper towel over your stack of unused wrappers while you work so they do not dry out and crack when you try to fold them.
- The cinnamon sugar coating sticks best when the egg rolls are still warm and slightly oily, so roll them in the sugar immediately after draining rather than waiting.