Peach Cobbler Egg Rolls (Print Version)
# Ingredients:
01 -
12 egg roll wrappers
02 -
2 ¼ cups peaches, sliced into bite-sized pieces
03 -
¼ cup brown sugar
04 -
2 tablespoons water
05 -
1 tablespoon cornstarch
06 -
½ teaspoon vanilla extract
07 -
2 tablespoons salted butter, melted
08 -
½ cup granulated sugar
09 -
1 tablespoon ground cinnamon
10 -
Vegetable oil for frying
# Instructions:
01 -
Mix cornstarch and water in a bowl.
02 -
Pour the cornstarch mixture, brown sugar, salted butter, and sliced peaches into a saucepan. Cook while stirring constantly until the liquid turns bubbly.
03 -
Once the liquid thickens, remove the pan from heat. Stir in the vanilla extract and allow the peach mixture to cool.
04 -
Overlap two egg roll wrappers on a flat surface. Arrange the wrappers in a diamond shape.
05 -
Place a tablespoon of the cooled peach mixture in the center of the wrappers. Brush the edges of the wrappers with water, and press to seal. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Brush the top corner with water to seal. Repeat for remaining wrappers.
06 -
In a separate plate, mix the granulated sugar and ground cinnamon. Set aside.
07 -
Heat vegetable oil in a frying pan. Dunk the handle of a wooden spoon into the oil; it’s ready when bubbles form around the handle.
08 -
Fry the assembled egg rolls in the hot oil for 3 to 6 minutes until golden brown and crispy on both sides.
09 -
Place the fried peach cobbler egg rolls on paper towels to absorb excess oil.
10 -
Roll the warm egg rolls in the cinnamon sugar mixture until evenly coated.
11 -
Serve immediately and enjoy your peach cobbler egg rolls!
# Notes:
01 -
Ensure peach mixture is completely cool before assembly to prevent wrappers from breaking.
02 -
To check oil temperature, use a candy thermometer and preheat to 350°F.
03 -
For air fryer option, spray egg rolls with cooking oil and air fry at 380°F for 15 minutes, flipping halfway.