Description
Delight in these crispy Peach Cobbler Egg Rolls that combine the sweet, spiced flavors of peach cobbler with a crispy fried wrapper. Perfectly golden and served with a vanilla bean dipping sauce, these egg rolls offer a fun twist on classic dessert.
Ingredients
Peach Filling
- 2 cups chopped peaches (fresh, frozen, or canned)
- 1 tablespoon fresh lemon juice
- 2 tablespoons salted butter (or unsalted with a pinch of salt)
- ½ cup light brown sugar
- 4 teaspoons cornstarch
- ½ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
Egg Rolls
- 10 egg roll wrappers
- 2 tablespoons water (for brushing)
- Vegetable oil (for frying)
Vanilla Bean Dipping Sauce & Garnish
- ¾ cup powdered sugar
- ½ teaspoon vanilla bean paste (or vanilla extract)
- 2-3 tablespoons milk
- Pinch salt
- Powdered sugar (for dusting, optional)
Instructions
- Heat peach filling: In a small saucepan, combine chopped peaches, fresh lemon juice, butter, light brown sugar, cornstarch, and ground cinnamon. Heat over medium heat, stirring occasionally.
- Simmer and thicken: Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 10 minutes, stirring occasionally, until the filling thickens. Stir in the vanilla extract, then remove from heat and set aside to cool completely.
- Assemble egg rolls: Lay one egg roll wrapper on a clean surface with a corner facing you. Brush the edges with water to help seal. Place about 2 tablespoons of the cooled peach filling onto the center of the wrapper.
- Roll egg rolls: Fold the sides over the filling and roll up tightly, sealing the edge with the moistened water. Repeat this process with the remaining wrappers and filling.
- Heat oil for frying: Preheat vegetable oil in a deep pan or fryer to 350°F (175°C), ensuring enough oil to submerge the egg rolls.
- Fry egg rolls: Carefully add the egg rolls in batches to the hot oil. Fry for 5-6 minutes or until they turn a deep golden brown and crispy. Avoid overcrowding the pan.
- Drain and cool: Remove fried egg rolls with a slotted spoon and place on a wire rack over paper towels to drain excess oil. Allow them to cool slightly before serving.
- Prepare vanilla bean dipping sauce: In a small bowl, whisk together powdered sugar, milk, and vanilla bean paste until smooth. Add a pinch of salt to balance the sweetness.
- Serve: Optionally dust the cooled egg rolls with powdered sugar and serve alongside the vanilla bean dipping sauce for dipping.
Notes
- You can use fresh, frozen, or canned peaches—just be sure to drain canned peaches well.
- If you prefer less sweetness, reduce the brown sugar slightly in the filling.
- Ensure the peach filling is completely cooled before assembling to avoid soggy wrappers.
- Be careful when frying; maintain the oil temperature to prevent greasy egg rolls.
- The vanilla bean dipping sauce can be adjusted by adding more milk for thinner consistency.
- Leftover egg roll wrappers can be stored tightly wrapped in plastic wrap to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
