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These peach cobbler egg rolls take all the best parts of summer desserts and wrap them up in a crispy shell. Juicy peaches are surrounded by sweet brown sugar and cinnamon then tucked into a golden egg roll wrapper for a treat that is sure to disappear fast whenever friends or family visit.
My favorite memory with these is making a double batch for a backyard picnic. There were none left before sunset. Even the adults went back for seconds with ice cream.
Ingredients
- Fresh yellow peaches: Look for fragrant peaches that feel just soft to the touch. Fresh peaches bring brightness and juicy flavor you will taste in every bite
- Dark brown sugar: Gives a deep molasses sweetness that pairs well with ripe peaches. Use packed brown sugar for the best accuracy
- Ground cinnamon: Adds warmth and that classic cobbler aroma. Try to use a fresh container for the best scent
- Salt: A tiny dash brings out the fruity flavors in the filling
- Corn starch: Thickens the filling so it does not become runny inside the wrapper
- Lemon juice: A splash of acid wakes up the peaches and makes flavors pop
- Vanilla extract: Vanilla rounds out all the flavors making everything taste more homemade
- Butter unsalted: Gives the filling a decadent glossy finish. Fresh unsalted butter really matters here
- Egg roll wrappers: Find these in the refrigerated section and look for ones that feel pliable not dried out
- Egg: Acts as the glue to seal each egg roll and keep the filling inside
- Water: Used to thin the egg for an even egg wash
- Canola oil: Clean frying oil for golden crisp egg rolls
- Granulated white sugar: For rolling at the end which creates that classic cinnamon sugar finish
- Ground cinnamon: Makes every bite taste and smell like a true cobbler
- Vanilla ice cream optional: The dreamiest finishing touch and adds a cool contrast to the warm egg rolls
Step-by-Step Instructions
- Prepare the peaches:
- Peel peaches gently using a vegetable peeler. Move from the top down working all the way around. Remove pit and slice peaches about half an inch thick for best texture
- Cook the filling:
- Combine sliced peaches brown sugar cinnamon lemon juice salt corn starch and butter in a medium saucepan. Heat over medium until bubbling and cook for about five minutes until the mixture thickens and peaches start to soften. Stir in vanilla right at the end for unbeatable flavor
- Chill the filling:
- Spoon cooked peach mixture into a bowl and refrigerate for at least thirty minutes. Cold filling will not leak out of the wrappers
- Assemble the egg rolls:
- Lay each egg roll wrapper flat with the corner pointing toward you. Spoon about a quarter cup of peach filling in the bottom third. Fold up the bottom edge over the filling and tuck it under. Flatten sides as you wrap then fold in the left and right corners toward the center. Brush the far top corner lightly with egg wash and finish tightly rolling so the seam is on the bottom
- Seal and set aside:
- Place each completed egg roll seam down on a plate so they do not unwrap before frying
- Fry the egg rolls:
- Heat canola oil to three hundred fifty degrees Fahrenheit. Fry three or four egg rolls at a time for about five minutes until they are deep golden brown and crispy. Do not crowd the pan
- Drain and sugar the rolls:
- Set fried egg rolls on a wire rack so excess oil drips away. While still hot gently roll in cinnamon sugar to coat every side
- Serve warm:
- Enjoy with a scoop of vanilla ice cream right away while the egg rolls are hot and the ice cream just starts to melt
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I love how cinnamon sugar clings to the crispy shell and the smell always takes me back to baking cobbler with my grandma every summer. The scent fills the kitchen and there is nothing quite like it.
Storage tips
These are best eaten fresh but you can keep leftovers in an airtight container at room temperature for up to one day. To reheat crisp them in an oven or air fryer at three hundred fifty degrees for five minutes. Avoid microwaving because the wrapper may become soggy. You can also freeze the un-fried egg rolls and fry from frozen just add an extra two minutes to cooking time.
Ingredient substitutions
If you do not have fresh peaches you can use frozen sliced peaches just thaw and drain well. In place of dark brown sugar light brown sugar works but you lose some depth of flavor. For a dairy free version use plant based butter.
Serving suggestions
Serve alone as a snack or dessert or go all out with vanilla ice cream and maybe a drizzle of caramel sauce. These are great finger food for potlucks or picnics and pair well with cold lemonade or sweet tea.
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Cultural and historical context
Peach cobbler is a well loved American dessert with roots in the American South where summer stone fruit is a staple. Wrapping it as an egg roll puts a playful twist on tradition making it portable and fun for all ages.
Frequently Asked Questions About Recipes
- → How do you keep egg rolls crisp after frying?
Place freshly fried egg rolls on a wire rack to drain excess oil and prevent sogginess. Avoid stacking to keep them crisp.
- → Can I use canned peaches instead of fresh?
Yes, but drain canned peaches thoroughly and reduce sugar slightly as canned fruit is often sweeter.
- → What's the best oil for frying?
Canola oil works well due to its neutral flavor and high smoke point, which helps the rolls cook evenly.
- → How should I reheat leftover egg rolls?
For best results, reheat in an oven or air fryer to restore crispness rather than using a microwave.
- → What can I serve with these sweet egg rolls?
They pair wonderfully with vanilla ice cream or whipped cream and a drizzle of caramel sauce.
- → How do I prevent the rolls from bursting open?
Seal the edges tightly with egg wash and avoid overfilling to keep the wrappers intact during frying.