Peach Cobbler Egg Rolls (Printable version)
Golden crispy rolls filled with cinnamon-spiced peaches and vanilla glaze
# What you need:
→ Fruit Filling
01 - 2 cups fresh or canned peaches, diced (drained if canned)
02 - 1/4 cup granulated sugar
03 - 1 tablespoon brown sugar
04 - 1 teaspoon lemon juice
05 - 1/2 teaspoon ground cinnamon
06 - 1/8 teaspoon ground nutmeg
07 - 1 tablespoon cornstarch
→ Egg Rolls
08 - 12 egg roll wrappers
09 - 1 egg, beaten (for sealing)
10 - Vegetable oil, for frying
→ Vanilla Glaze
11 - 1/2 cup powdered sugar
12 - 1 tablespoon milk
13 - 1/2 teaspoon vanilla extract
# How to make it:
01 - Combine peaches, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch in a medium bowl. Mix thoroughly and let stand for 5 minutes to allow flavors to meld.
02 - Place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon 2 tablespoons of peach filling near the bottom corner. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Seal the final corner with beaten egg. Repeat with remaining wrappers and filling.
03 - Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F. Fry egg rolls in batches for 2 to 3 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
04 - Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm egg rolls immediately before serving.
# Expert tips:
01 -
- You get all the comfort of peach cobbler in something you can eat with your hands at parties
- The combination of hot fruit filling and crispy shell is addictive in ways regular cobbler never could be
02 -
- Do not overfill the wrappers or they will burst while frying
- Let the filling macerate for the full 5 minutes so the cornstarch has time to activate
03 -
- If your peaches are very juicy, add another teaspoon of cornstarch
- A candy thermometer keeps your oil at the perfect temperature