Description
Crispy Peach Cobbler Egg Rolls are a delightful twist on the classic dessert, combining sweet, cinnamon-spiced peaches wrapped in golden, crunchy egg roll wrappers. Perfectly fried to a crisp and dusted with powdered sugar, these egg rolls make an irresistible summer treat served warm, optionally with whipped cream or vanilla ice cream.
Ingredients
Scale
Filling
- 2 cups diced ripe peaches (fresh or canned, drained)
- 1/4 cup granulated sugar
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
Assembly and Cooking
- 10 egg roll wrappers
- Water (for sealing)
- Oil for frying
Finishing
- Powdered sugar (for dusting)
- Optional: whipped cream or vanilla ice cream for serving
Instructions
- Prepare the filling: In a medium bowl, combine the diced peaches, granulated sugar, brown sugar, ground cinnamon, cornstarch, and lemon juice. Stir well until all the peaches are evenly coated with the mixture.
- Assemble the egg rolls: Lay one egg roll wrapper flat on a clean surface with a corner pointing towards you. Place about 2 tablespoons of the peach filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in both sides tightly, and roll up firmly to enclose the filling. Seal the edge by dabbing a little water on it. Repeat this process with the remaining wrappers and filling.
- Fry the egg rolls: Heat oil in a deep pan or skillet to 350°F (175°C). Carefully fry the egg rolls in batches, cooking for 2 to 3 minutes on each side until they turn golden brown and crispy. Use tongs to turn them gently. Once fried, remove them and drain on paper towels to remove excess oil.
- Serve: Dust the warm egg rolls lightly with powdered sugar. Serve immediately for the best crispiness, optionally with whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience.
Notes
- If using canned peaches, ensure they are thoroughly drained to prevent soggy filling.
- To make a baked version, brush egg rolls lightly with oil and bake at 400°F (200°C) for 15–20 minutes until crisp.
- Be careful not to overfill the wrappers to avoid bursting during frying.
