These peach cobbler egg rolls have the sweet flavors of a peach cobbler wrapped up in a handheld packaging. They’ve got juicy, tender peaches wrapped up in egg roll wrappers and fried to crispy perfection. They’re delicious with a vanilla dipping sauce, caramel syrup, or a side of vanilla ice cream.
If you love peach desserts then you will love these crispy egg rolls filled with warm, spiced peaches. They’re a delicious fusion of favorite desserts to create one mouthwatering masterpiece.
These peach egg rolls are delicious dessert egg rolls, that are loaded with sweet peaches in a crispy shell.
They are so good served warm with a scoop of vanilla ice cream, dipping them in a simple vanilla glaze, drizzling them with caramel sauce – or doing all of the above. It’s the ultimate dessert for peach lovers.
Ingredients needed:
This is a quick overview of the ingredients you’ll need for this Peach Cobbler Egg Roll Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Peaches – Use fresh peaches, that are peeled and diced. You may be able to use frozen peaches, but you will need to cook them longer to thicken the filling
- brown sugar – to sweeten the peach cobbler filling, this gives them a lightly caramel flavor. Granulated sugar can be substituted.
- unsalted butter – Unsalted is best, but salted butter will be fine too
- ground cinnamon – to spice the peaches, and coat the egg roll wrappers in a cinnamon sugar coating
- cornstarch – to slightly thicken the peach filling
- water
- lemon juice – use fresh squeezed lemon juice
- vanilla extract – use pure vanilla extract if you can
- egg roll wrappers – Grab these from the refrigerated section of the grocery store, or an Asian market.
- granulated sugar – to coat the fried egg rolls in a sweet cinnamon sugar coating
- powdered sugar – this makes a nice vanilla dip for the egg rolls, it’s optional
- whole milk
- salt
- oil – I usually use vegetable oil or canola oil
How to make Peach Cobbler Egg Rolls?
- Add the peaches, brown sugar, butter, and cinnamon to a small sauce pan. Stir them together and heat over medium heat.
- In a small bowl, stir together the cornstarch, water, and lemon juice and then whisk that mixture into the peach mixture. Let the mixture cook at a simmer for several minutes until it starts to thicken. Stir in the vanilla extract. Then transfer the mixture to another bowl to cool.
- When ready to make the egg rolls, take one egg roll wrapper and add a couple Tablespoons of the peach mixture to the middle of the egg roll wrapper. Follow the directions on the package and roll the egg roll up. Brush the edges with water to seal them.
- Heat 1 inch of oil in a wide pot. Add a few of the egg rolls at a time to the hot oil and cook them until golden, flipping them half way through to cook both sides. Remove the egg rolls and place them on paper towels to soak up the extra grease.
- Stir together the granulated sugar and ground cinnamon in a separate bowl. Then put the warm fried egg rolls into the cinnamon sugar and rotate them to coat them completely.
- Stir together the powdered sugar, milk, vanilla and salt in a small bowl. Dip the egg rolls into the sauce, or drizzle it over the top of them, if desired.
Tips and Tricks:
- Check the oil temperature for best results. You want the oil to be 350 F for a nice crispy exterior while allowing the interior to cook completely, and not letting the outside burn.
- Add 1/2 cup of your favorite chopped nuts to the filling for a crunchy texture, and nice flavor.
- To cool the peach filling faster, transfer it to a new container and place that in the fridge for about 10-20 minutes.
Storage Instructions:
These peach cobbler egg rolls are best eaten when they’re fresh, so I recommend only frying as many as you’re going to eat if you can. However, you can store the leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or air fryer at 350 F for a few minutes until crispy outside, and warm throughout.
If you know you won’t eat them all, you can prepare the peach filling, and store it in an airtight container in the fridge. Wrap the peach pie filling in the egg roll wrappers when you’re ready to fry them up and then enjoy.
Can I use frozen peaches?
You can use frozen peaches instead of fresh. Thaw them and drain any extra liquid out before cooking the peach filling. They may also need to cook for a couple extra minutes because of the extra liquid.
Can I bake the egg rolls?
If you prefer to bake the egg rolls you can. Bake them on a parchment-lined baking sheet in the oven at 400 F for about 15 minutes or until the exterior is golden and the insides are warm. (The wrappers will not be as crunchy when baked).
What is the best oil for frying egg rolls?
I usually use canola oil or vegetable oil for frying my egg rolls. Peanut oil, or sunflower oil are also good options with a high smoking point, which is best for keeping the eggrolls from tasting burnt.
These peach cobbler egg rolls are such perfect treats that take the flavors of peach pie, or peach cobbler, all wrapped up in a crunchy egg roll wrapper. They’re definitely going to be a new favorite dessert during peach season.
More peach recipes:
Connect with Like Mother, Like Daughter
Be sure to follow us on social media, so you never miss a single post!
Facebook | Instagram | Pinterest | Email
Peach Cobbler Egg Rolls
Ingredients
For the Peach Cobbler Filling:
- 2 cups chopped peaches (peeled, and pitted)
- 1/2 cup light brown sugar (packed)
- 2 TBS unsalted butter
- 1/2 tsp ground cinnamon
- 1 TBS cornstarch
- 1 TBS water
- 1 TBS fresh lemon juice
- 1/2 tsp vanilla extract
For the Egg Rolls:
- 10 egg roll wrappers
- 2 TBS water (for sealing wrappers)
- 1/3 cup granulated sugar
- 1/2 TBS ground cinnamon
For the Vanilla Icing Dip:
- 3/4 cup powdered sugar
- 2-3 TBS whole milk
- 1/2 tsp vanilla extract
- 1 pinch salt
Instructions
For the Peach Cobbler Filling:
- Add the peach pieces, brown sugar, butter, and cinnamon to a small sauce pan and stir them together. Heat over medium heat.
- Stir the cornstarch, water, and lemon juice together in a small bowl.
- Add the cornstarch slurry to the peach mixture, and stir them together. Bring the mixture to a boil, then lower the temperature and let the mixture simmer for a few minutes, 5-8 minutes until thickened, stirring often.
- Stir in the vanilla extract.
- Transfer the peach mixture to another bowl and let the mixture cool to room temperature.
For the Egg Rolls:
- Take one egg roll wrapper and place 2 TBS of the peach filling in the middle of the wrapper.
- Fold the egg roll wrapper according to the package directions. Fold up the bottom corner over the filling, fold in the sides, then roll up the wrapper.
- Brush the edges with water to seal them.
- Heat 1 inch of oil in a large heavy duty sauce pan to 350 F.
- Add half of the egg rolls at a time, cooking them until the wrappers are golden brown, about 4-6 minutes, flipping them half way through.
- Remove the egg rolls and place them on a stack of paper towels to soak the grease.
- Add the granulated sugar and cinnamon to a small bowl and stir them together.
- Add the cooked egg rolls to the cinnamon sugar and rotate them to coat them completely in the mixture.
For the Vanilla Icing Dip:
- Add the powdered sugar, milk, vanilla extract and salt to a small bowl and whisk them together.
- Serve vanilla icing as a dip, or drizzle the icing over the top of the warm egg rolls.
- Serve the egg rolls warm with icing, and vanilla ice cream if desire.
Steph says
Made a metric butt ton of these last weekend. Sooooooo delicious.
Aimee says
Yay! So glad you loved them 🙂