Description

Crispy Peach Cobbler Egg Rolls combine the delightful flavors of a traditional peach cobbler with the crispy texture of egg rolls. These indulgent dessert treats feature a sweet peach filling spiced with cinnamon and nutmeg, wrapped in egg roll wrappers, fried until golden and crispy, and dusted with powdered sugar for a perfect finish. Great for a unique dessert twist that’s quick to prepare and sure to impress.

Ingredients

Scale

Filling

1 can Canned Peaches, finely chopped (or fresh peaches)
1/4 cup Brown Sugar (or white sugar)
1 teaspoon Cinnamon (can substitute nutmeg for a twist)
1/4 teaspoon Nutmeg (optional)

For Wrapping

10 pieces Egg Roll Wrappers (can substitute with spring roll wrappers or puff pastry)
2 tablespoons Melted Butter (for brushing)
1 tablespoon Sugar (for sprinkling, optional)

For Frying & Serving

2 cups Vegetable Oil (or canola/sunflower oil)
1 cup Powdered Sugar (for dusting)

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Instructions

Prepare the filling: In a mixing bowl, combine finely chopped canned peaches, brown sugar, cinnamon, and nutmeg. Mix well and let it sit for about 5 minutes to allow the flavors to meld and the sugar to dissolve slightly.
Assemble the egg rolls: Place an egg roll wrapper on a clean surface with one corner facing you. Spoon approximately a tablespoon of filling into the center of the wrapper. Fold the bottom corner over the filling, wrap the sides inward carefully to prevent filling from leaking, then roll tightly upwards to seal. Repeat with remaining wrappers and filling.
Heat the oil: In a deep fryer or a heavy saucepan, heat the vegetable oil over medium-high heat to 350°F (175°C). Use a kitchen thermometer to ensure the oil reaches the correct temperature for frying.
Prepare egg rolls for frying: Brush each assembled egg roll with melted butter for extra flavor and a golden finish. Optionally, sprinkle a little sugar over them for added sweetness and crunch.
Fry the egg rolls: Carefully place the egg rolls in batches into the hot oil. Fry for 3-5 minutes or until the wrappers are golden brown and crispy, turning occasionally to ensure even cooking on all sides.
Drain and serve: Remove the fried egg rolls with a slotted spoon and place them on paper towels to drain excess oil. Serve warm, lightly dusted with powdered sugar for a sweet finishing touch.

Notes

If fresh peaches are used, peel and finely chop them before mixing with sugar and spices.
Ensure the filling isn’t too wet to prevent soggy egg rolls by draining any excess juice from canned peaches.
You can substitute egg roll wrappers with spring roll wrappers or puff pastry for a different texture.
Use a deep-frying thermometer to maintain the oil temperature around 350°F to avoid greasy egg rolls.
Serve immediately after frying for the best crispy texture.
For a twist, add a splash of vanilla extract or lemon zest to the filling.