Peach Cobbler Egg Rolls
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.
Servings: 10 egg rolls
Calories: 181kcal
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.
Nutrition
Calories: 181kcal | Carbohydrates: 38g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 87mg | Potassium: 73mg | Fiber: 1g | Sugar: 29g | Vitamin A: 179IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg