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Peach Cobbler Egg Rolls

A creative twist on traditional desserts that blends the flavors of classic peach cobbler in a crispy egg roll shell.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: Fusion, Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2-3 pieces ripe peaches, peeled and diced Make sure they are perfectly ripe for the best flavor.
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons cornstarch Helps thicken the filling.
For Assembly and Frying
  • 1 package egg roll wrappers
  • Oil for frying vegetable or canola oil Enough to fill the frying pot to a depth of 2-3 inches.

Method
 

Preparation
  1. In a medium-sized bowl, combine the diced peaches, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and cornstarch. Mix until the peaches are evenly coated and set aside.
  2. Lay an egg roll wrapper on a clean surface with a point facing toward you. Spoon about 2 tablespoons of the peach filling onto the center of the wrapper. Fold the bottom point up over the filling, then fold the sides in, and roll tightly. Moisten the top point with a little water to seal the egg roll.
  3. In a deep skillet or pot, add oil to a depth of about 2-3 inches for frying. Heat the oil over medium heat until it reaches about 350°F (175°C).
Cooking
  1. Carefully place 2-4 egg rolls in the hot oil, depending on the size of your skillet, and fry until golden brown on all sides (about 3-4 minutes).
  2. Remove and drain on a paper towel-lined plate.
Serving
  1. Dust with powdered sugar if desired and serve warm with your favorite dipping sauce or toppings.

Notes

For a healthier version, you can bake the egg rolls at 400°F (200°C) for 15-20 minutes until crispy. Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10-15 minutes.