Irresistible Peach Cobbler Egg Rolls

Hey there, sweet friends! It’s Inez here, and I am BEYOND excited to share one of my absolute favorite dessert creations with you today. These Peach Cobbler Egg Rolls have literally been keeping me up at night thinking about them – they’re THAT good!

I first made these for my family’s summer gathering last year, and let me tell you, they disappeared faster than I could set them down on the table. My uncle Pete (who claims he “doesn’t like desserts” – yeah, right!) ate FOUR of them and then asked if I could make more! 🤣

❤️ Why You’ll Love This Recipe

These peach cobbler egg rolls are the perfect marriage of crispy, crunchy exterior and warm, gooey, cinnamon-spiced peach filling that just melts in your mouth. The vanilla glaze drizzled on top takes them to a whole new level of deliciousness that will have everyone begging for your secret recipe.

These aren’t just any dessert – they’re a conversation starter, a mood lifter, and honestly, a little bit life-changing! Trust me when I say there will be NO leftovers when you serve these at your next get-together!

📝 Ingredient List

For the Peach Filling:

• 1 can peaches in 100% juice (not syrup!)
• 2 tablespoons salted butter
• 2 tablespoons white sugar
• 2 tablespoons light brown sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon

For Assembly:

• 1 package egg roll wrappers (usually found in the produce section!)
• Small bowl of water (for sealing)
• Vegetable oil for frying

For Cinnamon Sugar Coating:

• 1/2 cup white sugar
• 1/2 teaspoon ground cinnamon

For the Vanilla Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

🔍 Why These Ingredients Work

The combination of white and brown sugar gives these egg rolls the perfect sweetness without being overwhelming. The cornstarch is my secret weapon here – it thickens up that peach juice beautifully and gives you that classic cobbler consistency that hugs each piece of peach.

And can we talk about the cinnamon? It’s absolute MAGIC with peaches! It adds that warm, cozy flavor that makes this dessert feel like a big hug on a plate.

Essential Tools and Equipment

• Medium saucepan
• Whisk
• Heavy-duty pan for frying
• Tongs
• Wire cooling rack
• Small bowls for water and glaze
• Candy/deep fry thermometer (super helpful!)
• Paper towels

👩‍🍳 Step-by-Step Instructions

1. Prepare your filling: In a saucepan, melt your butter over medium-high heat. Once melted, add white sugar, brown sugar, cinnamon, and vanilla extract. It’ll start to smell like HEAVEN at this point!

1. Thicken the mixture: Drain your peaches BUT save the juice! In a small bowl, mix the cornstarch with about 3 tablespoons of the reserved peach juice until dissolved. Bring your sugar mixture to a boil and then whisk in this cornstarch slurry. You’ll see it start to thicken almost immediately – that’s what we want!
2. Add peaches: Reduce heat to medium and continue cooking for 2-3 minutes until the mixture has thickened nicely. Then gently fold in your peaches. Be careful not to stir too vigorously – we want those beautiful peach pieces to stay intact!
3. Cool the filling: Remove from heat and let the filling cool completely. I know it’s tempting to rush this step (believe me, I’ve been there!), but hot filling will make your egg roll wrappers tear. Patience is key here, friends!
4. Prepare your cinnamon sugar: While the filling cools, mix 1/2 cup of sugar with 1/2 teaspoon of cinnamon in a shallow dish. Set aside.
5. Roll the egg rolls: Once cooled, lay an egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond). Place about 1 1/2 tablespoons of peach filling in the center.
6. Wrap them up: Dip your finger in water and wet all edges of the wrapper. Fold the bottom corner up over the filling, then fold in the left and right corners. Roll upward, keeping it tight but not so tight that the filling bursts out. The water helps seal everything together!
7. Fry to golden perfection: Heat 2-3 inches of oil in a heavy pan to 350°F. If you don’t have a thermometer, test with a small piece of wrapper – it should bubble immediately and rise to the surface. Fry your egg rolls in small batches (don’t crowd them!) for about 3 minutes per side until they’re beautifully golden brown.

1. Sugar coat them: As soon as they come out of the oil, toss them in your cinnamon-sugar mixture. This step is NOT optional – it’s what makes these egg rolls absolutely magical!
2. Make the glaze: While the egg rolls cool slightly, whisk together your powdered sugar, milk, and vanilla until smooth. If it’s too thick, add a tiny bit more milk. If it’s too thin, add more powdered sugar.
3. Serve and enjoy: Drizzle that gorgeous glaze over your egg rolls and serve while still warm. Prepare for your family to FREAK OUT over how good these are!

Tips from Well-Known Chefs

Chef Ina Garten suggests adding a tiny pinch of salt to your glaze to enhance the sweetness without making it cloying. And Bobby Flay? He loves adding a touch of orange zest to peach desserts to brighten the flavor profile!

❗ You Must Know

The oil temperature is CRITICAL here. Too hot, and your egg rolls will burn before the wrapper fully cooks. Too cool, and they’ll soak up oil and become greasy. A candy thermometer is your best friend for this recipe!

Personal Secret: I add just a tiny splash (like 1/4 teaspoon) of almond extract to my peach filling. It’s subtle but takes the flavor to a whole new dimension that will have everyone wondering what your secret ingredient is!

💡 Pro Tips & Cooking Hacks

• Don’t overfill your egg rolls! It’s tempting to pack them with peachy goodness, but too much filling will cause them to burst during frying.
• If you see your egg rolls browning too quickly, your oil is probably too hot. Turn it down a bit!
• Make sure your egg roll wrappers stay covered with a slightly damp paper towel while you’re working – they dry out quickly!
• The cinnamon-sugar coating sticks best when applied IMMEDIATELY after removing from the oil.

🎨 Flavor Variations / Suggestions

• Apple Pie Egg Rolls: Swap peaches for diced apples and add a pinch of nutmeg.
• Berry Blast: Try using a mix of blueberries and sliced strawberries instead of peaches.
• Tropical Twist: Use diced mango and a bit of shredded coconut for a tropical version!
• Spiced Pecan: Add some finely chopped pecans to your filling for a delightful crunch.

⏲️ Make-Ahead Options

You can prepare the filling up to 3 days ahead and store it in an airtight container in the refrigerator. The assembled (but unfried) egg rolls can be made a few hours ahead – just keep them covered with plastic wrap so they don’t dry out.

Unfortunately, these don’t keep well once fried – the crispiness is part of what makes them so special! But honestly, this has never been a problem in my house… they disappear way too quickly! 😆

📌 Recipe Notes & Baker’s Tips

• Egg roll wrappers are usually found in the produce section of your grocery store, often near the tofu products.
• If your peaches are particularly juicy, you might need a touch more cornstarch to get the right consistency.
• Let the oil drain well on paper towels before tossing in cinnamon sugar – this helps the coating stick better.

🍽️ Serving Suggestions

These peach cobbler egg rolls are DIVINE on their own, but if you want to take them to the next level (and why wouldn’t you?), serve them warm with:

• A scoop of vanilla ice cream
• A dollop of freshly whipped cream
• A light dusting of extra cinnamon
• Extra glaze on the side for dipping (because more is always better when it comes to glaze!)

🧊 How to Store Your Egg Rolls

These are best enjoyed fresh, but if you do have leftovers (which, I promise you, is rare!), store them at room temperature for up to 24 hours. They’ll lose some crispness but will still taste amazing!

To refresh them, pop them in a 350°F oven for about 5 minutes to crisp them back up. The microwave works in a pinch, but they won’t be as crispy.

⚠️ Allergy Information

These egg rolls contain gluten (in the wrappers) and dairy (butter and milk). For gluten-free friends, you could try rice paper wrappers, though the texture will be different. For dairy-free needs, substitute plant-based butter and milk in equal amounts.

❓ FAQs

Can I use fresh peaches instead of canned? Absolutely! Peel and dice about 2 cups of fresh peaches. You’ll need to cook them a bit longer and add about 1/4 cup of water or apple juice since you won’t have the canned juice for the cornstarch mixture.

Can these be baked instead of fried? Yes! Brush them with melted butter, place on a parchment-lined baking sheet, and bake at 375°F for about 15-20 minutes until golden and crispy. They won’t be quite the same as fried, but still delicious!

Can I freeze these? You can freeze the assembled, uncooked egg rolls for up to 1 month. Freeze them individually on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding 1-2 minutes to the frying time.

What if I don’t have light brown sugar? No worries! You can use all white sugar or dark brown sugar instead. Each will give a slightly different flavor profile, but all are delicious!

How many egg rolls does this recipe make? With a standard package of egg roll wrappers and the filling amounts listed, you should get about 12-15 egg rolls, depending on how much filling you put in each one.

I hope these Peach Cobbler Egg Rolls bring as much joy to your kitchen as they do to mine! If you try them, PLEASE come back and leave a comment below – I absolutely LIVE for hearing how these recipes turn out in your homes!

And if you come up with an amazing variation, share that too! This little community of food lovers makes my heart so full. ❤️

Sending warm, peachy hugs from my kitchen to yours!

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