Peach Cobbler Egg Rolls (Printable)

Golden wrappers filled with cinnamon-spiced peaches, fried until crispy and topped with sweet vanilla glaze.

# What You’ll Need:

→ Fruit Filling

01 - 2 cups fresh or canned peaches, diced and drained
02 - 1/4 cup granulated sugar
03 - 1 tbsp brown sugar
04 - 1 tsp lemon juice
05 - 1/2 tsp ground cinnamon
06 - 1/8 tsp ground nutmeg
07 - 1 tbsp cornstarch

→ Egg Roll Components

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 tbsp milk
13 - 1/2 tsp vanilla extract

# Steps:

01 - Combine diced peaches, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch in a medium bowl. Stir thoroughly to coat all pieces. Let the mixture stand for 5 minutes to allow flavors to meld and cornstarch to activate.
02 - Position an egg roll wrapper on a clean work surface with one corner pointing toward you. Place 2 tablespoons of peach filling on the lower third of the wrapper. Fold the bottom corner over the filling, fold in the side corners, then roll tightly upward. Seal the final flap with beaten egg. Repeat with remaining wrappers and filling.
03 - Pour vegetable oil to a depth of 2 inches in a deep skillet or heavy-bottomed pot. Heat oil to 350°F. Working in batches to avoid overcrowding, fry egg rolls for 2 to 3 minutes per side until golden brown and crispy throughout. Transfer to paper towels to drain excess oil.
04 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until completely smooth and free of lumps. The glaze should have a thick but pourable consistency. Adjust with additional milk if too thick.
05 - Drizzle warm vanilla glaze over freshly fried egg rolls immediately before serving. For optimal texture and flavor experience, serve while still warm.

# Expert Advice:

01 -
  • You get all the comforting flavors of peach cobbler in about one third of the time it takes to make the traditional version
  • The contrast between that shattering crispy shell and warm, spiced fruit is absolutely addictive
  • These handheld desserts are perfect for summer gatherings because nobody needs a fork
02 -
  • Do not overfill the egg rolls or they will burst open in the hot oil and create a mess
  • Make sure your oil is at the right temperature or the wrappers will absorb too much fat
  • The egg rolls are best served warm but they reheat surprisingly well in the oven
03 -
  • Keep a damp paper towel over your unused egg roll wrappers so they do not dry out and crack
  • Let the fried egg rolls cool for about two minutes before glazing so the drizzle sets rather than running right off

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