Peach Cobbler Egg Rolls
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If you love classic peach cobbler but want something fun, crispy, and perfect for sharing, these Peach Cobbler Egg Rolls are just the ticket! Sweet, cinnamon-spiced peaches are tucked inside golden egg roll wrappers and baked until crisp. Top them off with a dusting of powdered sugar and a scoop of vanilla ice cream for a dessert everyone will rave about. These easy treats are always a hit at potlucks, parties, or as a cozy weeknight dessert.
Why You’ll Love This Recipe
- Crowd-Pleaser: These egg rolls are always the first dessert to disappear!
- Simple Ingredients: Just a handful of pantry staples.
- Versatile: Serve them baked or fried, with or without ice cream.
- Make Ahead: Prep the filling in advance for quick assembly.
Ingredients
- 4 cups sliced peaches (fresh or canned, drained well)
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 12 egg roll wrappers
- 2 tablespoons unsalted butter, melted
- Powdered sugar, for dusting
- Vanilla ice cream or whipped cream, for serving (optional)
How to Make Peach Cobbler Egg Rolls
1. Prepare the Peach Filling
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
In a large skillet or saucepan, combine the peaches, granulated sugar, cinnamon, and cornstarch. Cook over medium heat, stirring occasionally, until the peaches are tender and the mixture is thickened, about 5–7 minutes. Remove from heat and stir in the vanilla extract. Let the filling cool slightly.
2. Assemble the Egg Rolls
Lay an egg roll wrapper on a clean work surface with one corner pointing toward you. Spoon a generous tablespoon of the peach filling into the center.
Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner, sealing the edge with a little water.
Repeat with the remaining wrappers and filling.
3. Bake the Egg Rolls
Arrange the egg rolls seam-side down on the prepared baking sheet. Brush the tops with melted butter for a golden, crisp finish.
Bake for 12–15 minutes, or until the egg rolls are golden brown and crispy.
4. Serve
Let the egg rolls cool for a few minutes, then dust with powdered sugar.
Serve warm, with a scoop of vanilla ice cream or a dollop of whipped cream if you’d like.
Tips for Perfect Egg Rolls
- Don’t Overfill: Too much filling can cause the wrappers to tear or leak.
- Seal Well: Use water to seal the edges tightly so the filling stays inside.
- Fry for Extra Crispiness: Want them even crispier? Fry in hot oil (350°F) for 2–3 minutes per side until golden, then drain on paper towels.
- Make Ahead: The peach filling can be made up to 2 days ahead and stored in the fridge.
Variations
- Fruit Swap: Try apples, pears, or berries for a twist.
- Spice It Up: Add a pinch of nutmeg or ginger for extra warmth.
- Drizzle: Finish with caramel sauce or a simple vanilla glaze for a bakery-style touch.
Storage
- Leftovers: Store cooled egg rolls in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 8–10 minutes to crisp them up.
- Freezer-Friendly: Assemble but don’t bake. Freeze on a baking sheet, then transfer to a bag. Bake straight from frozen, adding a few extra minutes to the bake time.
Recipe FAQs
Can I use canned peaches?
Absolutely! Just drain them well before using.
Can I fry these instead of baking?
Yes! Heat 2 inches of oil to 350°F and fry egg rolls for 2–3 minutes per side until golden and crispy.
Can I make the filling ahead of time?
Yes, the filling can be made up to 2 days in advance and kept in the fridge.
How do I keep egg rolls crispy?
Bake or fry just before serving, and avoid covering them tightly while they’re still warm.
Final Thoughts
These Peach Cobbler Egg Rolls combine everything you love about classic cobbler—sweet, spiced fruit and a golden, crispy crust—in a fun handheld package. They’re simple, satisfying, and sure to become a family favorite. Don’t forget the scoop of ice cream!
