Description
Crispy Peach Cobbler Egg Rolls are a delightful twist on the classic southern dessert, combining sweet, spiced peaches with crunchy, golden egg roll wrappers. Perfectly fried to crisp perfection and dusted with powdered sugar, these egg rolls offer a fun and portable way to enjoy the flavors of peach cobbler. Serve them warm with whipped cream or vanilla ice cream for an irresistible summer treat.
Ingredients
Scale
Filling
- 2 cups diced ripe peaches (fresh or canned, drained)
- 1/4 cup granulated sugar
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
Assembly
- 10 egg roll wrappers
- Water (for sealing)
- Oil for frying
For Serving
- Powdered sugar (for dusting)
- Optional: whipped cream or vanilla ice cream
Instructions
- Prepare the filling: In a medium bowl, combine the diced peaches, granulated sugar, brown sugar, ground cinnamon, cornstarch, and lemon juice. Mix thoroughly until the peaches are evenly coated with the sugar and spices, which helps thicken the filling during cooking.
- Assemble the egg rolls: Lay an egg roll wrapper on a clean surface with a corner pointing toward you. Place about 2 tablespoons of peach filling in the center. Fold the bottom corner over the filling, then fold in the sides tightly to prevent leaks. Roll the wrapper tightly towards the top corner, sealing the edge with a dab of water to ensure it sticks well.
- Heat the oil: Warm oil in a deep pan or fryer to 350°F (175°C). The oil should be deep enough to submerge the egg rolls for even frying.
- Fry the egg rolls: Carefully place the assembled egg rolls into the hot oil in batches to avoid overcrowding. Fry each side for 2 to 3 minutes or until they turn golden brown and crispy all over. Use tongs to turn them gently to fry evenly.
- Drain and serve: Remove the fried egg rolls from the oil and drain on paper towels to remove excess oil. Dust them with powdered sugar while still warm. Serve them as is or with whipped cream or vanilla ice cream for a decadent dessert experience.
Notes
- If you use canned peaches, ensure they are thoroughly drained to avoid soggy filling.
- For a healthier alternative, bake the egg rolls at 400°F (200°C) for 15–20 minutes, brushing each with oil beforehand for a crispier texture.
- The cornstarch helps to thicken the peach juices during cooking, preventing soggy egg rolls.
- Work quickly when assembling to prevent the egg roll wrappers from drying out and cracking.
