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The Ultimate Crispy Peach Cobbler Egg Rolls

Three crispy peach cobbler egg rolls dusted heavily with cinnamon sugar, one cut open showing the warm peach filling.
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Make this fusion dessert that combines warm, spiced peach cobbler filling inside a crispy, handheld egg roll wrapper. This recipe includes instructions for frying, baking, or air frying.

Ingredients

Scale
  • 1 (15 ounce) can peach slices in heavy syrup, drained and chopped
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 24 egg roll wrappers
  • Vegetable oil, for frying (or cooking spray for air fryer/baking)
  • 1/2 cup granulated sugar mixed with 1 teaspoon cinnamon, for dusting

Instructions

  1. Prepare the peach filling: In a medium saucepan, combine the chopped peaches, 1/4 cup sugar, cinnamon, and nutmeg. Cook over medium heat until the mixture simmers.
  2. In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the simmering peaches, stirring constantly until the filling thickens, about 1 minute. Remove from heat and let the filling cool completely.
  3. Assemble the egg rolls: Lay an egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Place about 1 to 1.5 tablespoons of the cooled peach filling near the bottom corner.
  4. Fold the bottom corner up over the filling. Fold the left and right corners inward toward the center. Moisten the top edge of the wrapper with water using your finger. Roll the egg roll up tightly toward the top corner. Seal the edge. Repeat with remaining filling and wrappers.
  5. Cook the egg rolls using your preferred method:
  6. For Frying: Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Carefully place 3-4 egg rolls into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
  7. For Air Frying: Preheat your air fryer to 375°F (190°C). Lightly spray the assembled egg rolls with cooking spray. Cook for 8-10 minutes, flipping halfway through, until golden and crisp.
  8. For Baking: Preheat your oven to 400°F (200°C). Lightly spray the egg rolls with cooking spray and place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes, flipping halfway, until golden brown.
  9. While the egg rolls are still warm, toss them gently in the cinnamon-sugar mixture until coated. Serve immediately with vanilla ice cream or a simple vanilla glaze if desired.

Notes

  • Use canned peaches packed in heavy syrup for the best texture, but drain them well before cooking the filling.
  • Ensure the peach filling is completely cool before wrapping; warm filling will tear the egg roll wrappers.
  • For an extra crispy finish when frying, make sure your oil temperature is correct; too cool and the wrappers will absorb too much oil.

Nutrition

Find it online: https://littlekitchendiary.com/peach-cobbler-egg-rolls-recipe/