Peach Cobbler Egg Rolls Delight

This homemade peach cobbler egg roll recipe transforms the classic Southern dessert into a crispy, handheld treat that combines juicy peaches and warm cinnamon sugar in every bite. The contrast between the crunchy exterior and sweet, fruity filling creates an irresistible dessert perfect for any occasion.

I first created these for a summer backyard party when I needed a dessert that guests could easily enjoy while mingling. They were such a hit that they've become my signature dessert for gatherings year round.

Ingredients

• Egg roll wrappers: twelve total for double wrapping each roll for extra sturdiness
• Fresh peaches: sliced into bite sized pieces for the perfect juicy filling
• Brown sugar: adds caramel notes that perfectly complement the peaches
• Cornstarch: creates the ideal thickness for the filling so it doesn’t leak
• Vanilla extract: enhances the natural sweetness of the peaches with aromatic depth
• Salted butter: adds richness and balances the sweetness
• Granulated sugar: combined with cinnamon, creates the irresistible coating
• Ground cinnamon: provides that classic cobbler warmth and aroma
• Vegetable oil: neutral flavor perfect for achieving golden crispy exteriors

Step-by-Step Instructions

Prepare the Cornstarch Slurry:

Combine cornstarch and water in a small bowl until completely smooth with no lumps. This crucial step creates the perfect thickening agent for your peach filling.

Create the Peach Filling:

Pour the cornstarch mixture, brown sugar, melted butter and sliced peaches into a saucepan over medium heat. Stir constantly for about 5 minutes until the mixture bubbles and thickens to a jam like consistency. The continuous stirring prevents scorching and ensures even cooking.

Finish and Cool the Filling:

Remove the pan from heat once thickened and stir in the vanilla extract. Allow the mixture to cool completely for at least 10 minutes. This cooling step is essential as hot filling will make the wrappers soggy and difficult to work with.

Prepare the Egg Rolls:

Position two egg roll wrappers in a diamond shape with one slightly overlapping the other on a clean work surface. Place one tablespoon of cooled peach filling in the center. Be careful not to overfill as this will cause leaking during frying.

Begin the Folding Process:

Bring the bottom corner up and over the filling, tucking it tightly. The double wrapper provides extra structure to prevent tearing during cooking.

Fold the Side Corners:

Take both side corners and fold them toward the center, creating an envelope shape around the filling. Keep the folds tight to prevent air pockets that could cause bursting during frying.

Complete the Roll:

Brush the top corner with water to create a seal, then roll upward to complete the egg roll. The water acts as a natural adhesive to keep everything secure during cooking.

Prepare Cinnamon Sugar Coating:

Mix granulated sugar and cinnamon on a plate until well combined. This will be used to coat the egg rolls immediately after frying while they’re still hot and slightly moist.

Heat the Oil:

Pour vegetable oil into a frying pan to a depth of about 1 inch and heat over medium high heat. Test the oil by inserting a wooden spoon handle. When bubbles form around it, the oil is ready for frying at approximately 350°F.

Fry to Perfection:

Carefully place the egg rolls in the hot oil, cooking for 3 to 6 minutes while turning occasionally until all sides achieve a golden brown crispy exterior. Work in batches to avoid overcrowding which lowers oil temperature.

Drain Excess Oil:

Transfer fried egg rolls to a paper towel lined plate to absorb excess oil for about 2 minutes. This brief draining period ensures the cinnamon sugar will stick without becoming soggy.

Apply Cinnamon Sugar Coating:

While still warm, roll each egg roll in the cinnamon sugar mixture until completely coated. The residual heat and slight moisture help the sugar adhere perfectly to the crispy surface.

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The moment these golden treats come out of the oil and get rolled in cinnamon sugar is pure magic. The aroma fills my kitchen with memories of traditional peach cobbler but in this fun, handheld form that my family now requests more than the original version.

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Storage Tips

These peach cobbler egg rolls maintain their best texture when eaten fresh, but can be stored in an airtight container at room temperature for up to 2 days. To reheat and restore crispiness, place them in a 350°F oven for 5 minutes or an air fryer for 2 minutes. Avoid microwaving as this will make them soggy.

Make Ahead Options

You can prepare the peach filling up to 3 days in advance and store it in the refrigerator. The assembled but uncooked egg rolls can be frozen for up to 3 months. Place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag. Cook directly from frozen, adding 2 minutes to the cooking time.

Fruit Variations

While peaches create a classic cobbler flavor, this recipe works beautifully with other fruits. Try apple and cinnamon during fall months, mixed berries in summer, or even banana and nutella for a different twist. Just adjust the sugar levels depending on the natural sweetness of your chosen fruit.

Frequently Asked Questions

→ Can I bake the egg rolls instead of frying?

Yes, you can bake them at 375°F for about 15-20 minutes until they turn golden brown. Brush them with oil for crispiness.

→ How do I know if the oil is ready for frying?

Use a wooden spoon handle; if bubbles form around it, the oil is ready. Or use a thermometer to heat the oil to 350°F.

→ Can I use frozen peaches?

Yes, thaw frozen peaches completely and drain any excess liquid before using to achieve the right consistency.

→ What’s the best way to store leftover egg rolls?

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to restore crispness.

→ Can I make these egg rolls in advance?

You can prepare the egg rolls and store them uncooked in the refrigerator for up to 24 hours. Fry them just before serving.