Peach Cobbler Egg Rolls (Print-Friendly Format)

Crunchy rolls packed with spiced peaches, coated in cinnamon sugar and topped with vanilla ice cream.

# Required Ingredients:

→ Peach Cobbler Filling

01 - 4 cups fresh yellow peaches, peeled, pitted and sliced (approx. 600 g)
02 - 110 g dark brown sugar
03 - 2.5 g ground cinnamon
04 - 1.25 g fine salt
05 - 16 g corn starch
06 - 1 lemon, juiced (about 30 ml juice)
07 - 5 ml vanilla extract
08 - 30 g unsalted butter

→ Egg Rolls

09 - 12 egg roll wrappers
10 - 1 large egg
11 - 15 ml water
12 - Canola oil, for deep frying

→ Cinnamon Sugar

13 - 100 g granulated white sugar
14 - 16 g ground cinnamon

→ For Serving

15 - Vanilla ice cream (optional)

# How to Make It:

01 - Peel peaches using a vegetable peeler, working from the top downward. Remove the pits and slice peaches into 1.25 cm thick wedges.
02 - In a medium saucepan, combine peaches, brown sugar, cinnamon, lemon juice, salt, corn starch, and butter. Heat over medium heat, stirring, until the mixture starts to bubble. Cook for 5 minutes, or until thickened. Remove from heat and stir in the vanilla extract.
03 - Transfer the cooked peach filling to a bowl and refrigerate for 30 minutes, or until well chilled.
04 - Place each egg roll wrapper on a dry surface with a corner facing you. Place approximately 60 ml of peach filling towards the bottom third of the wrapper. Fold the nearest corner over the filling, tuck it underneath, and flatten the wrapper around the filling. Fold the left and right sides towards the center. Brush the top edge with egg wash. Roll up tightly, sealing the seam, and place seam side down.
05 - Preheat canola oil in a deep pot or fryer to 175°C.
06 - Fry 3–4 egg rolls at a time for about 5 minutes, or until deeply golden brown. Remove them to a wire rack to drain excess oil.
07 - While still warm, roll egg rolls in the cinnamon sugar mixture. Serve promptly, accompanied by vanilla ice cream if desired.

# Additional Information:

01 - Ensure the filling is fully chilled before assembling to prevent wrappers from becoming soggy.
02 - Fry egg rolls in batches to avoid overcrowding and ensure even browning.

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