It's peach season, and that means it's time for peach cobbler! If you're looking for a fun and easy way to enjoy this classic dessert, look no further than peach cobbler egg rolls.
These egg rolls are loaded with sweet peaches and crispy dough, and they're perfect for a quick snack or dessert.
Plus, they're surprisingly easy to make - all you need is a few simple ingredients and about 30 minutes of your time.
Why You Will Love This Recipe
Egg rolls are a classic appetizer, and this version is upgraded with a delicious peach cobbler filling. The sweet and savory flavors combine perfectly in these rolls, making them perfect for any party or get-together. Plus, they're easy to make - just follow the simple steps below!
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Ingredients
You can use fresh in season peaches, with our without the skins on. You can also use frozen peaches, just defrost and drain them before using. Another option is canned peaches. Drain the heavy syrup or juice off of them before using.
- Peaches, fresh, frozen, or canned.
- Lemon juice
- Almond extract
- Sugar
- Cornstarch
- Pinch of salt
- Egg roll wrappers
- Water for wrapping
- Vegetable oil for frying
- Powdered sugar for dusting
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Peach Cobbler Egg Rolls
Prepare the peach cobbler mixture first. While it is cooling, let the electric frying skillet or deep fryer heat the oil.
Step 1. Trim, Peel, and Cut the Peaches
If using fresh peaches, trim any bruises off, peel them if you prefer, and cut up into pieces. Place in a bowl and add the lemon juice and the almond extract. In a separate small bowl, blend the sugar, pinch of salt, and cornstarch together so the cornstarch has no lumps.
Cut your fresh peaches into slivers and chunks, or chop them up into dice sizes. Mix the sugar and cornstarch, then add to the bowl of peaches.
Stir well to mix the peaches with the dry sugar and cornstarch mixture. Make sure you don't have any cornstarch lumps.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 2. Cook and Thicken the Peach Cobbler
Pour the bowl of mixed peaches and sugar mixture into a saucepan. Heat on medium low stirring so the cobbler mixture doesn't stick. Cook for 5 minutes on low, stirring frequently, to ensure the cornstarch is fully cooked.
Set the cooked cobbler mixture aside to cool. While waiting, add oil to the electric fryer and set the temperature to 350 F.
Place a spoonful of the peach cobbler onto the lower quadrant of an egg roll wrapper placed like a diamond.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 3. Fold, Seal, and Roll the Egg Rolls
Instead of laying the egg roll wrappers like a square, turn them so a point is to the left, right, top, and bottom. Like a diamond. You will wet your fingers as you work, moistening the edges of the egg roll that will be folded over, or rolled up. This seals the egg roll and prevents cobbler from leaking out when frying.
Roll the bottom point up and over the cobbler mixture. Wet your fingertips and moisten the point of the wrapper so it sticks in place.
Dampen the points of the left and right side of the egg roll wrapper. Fold them over and gently press them in place.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 4. Finish Rolling and Fry
Finish rolling up the egg roll, again using damp fingers to let the wrapper seal on the final roll up. Press the top point down smooth. Repeat with the remaining egg rolls.
When finished frying the egg rolls, set them on either a wire rack to cool, or paper towels. Dust with powdered sugar when cooled.
Use the water to wet the point on the last part of the roll up, it will ensure the egg roll stays sealed while frying.
Place in the electric frying skillet. You can deep fry or shallow fry, that is up to you. If shallow frying, be sure to turn so that all sides get golden brown.
Serving Suggestions
Serve these delicious peach cobbler egg rolls in place of hand pies or tarts. They are perfect for a dessert, at a brunch table, or just as a snack.
Substitutions
Try substituting apples, plums, or any seasonal fruit in place of the peaches. You can also use canned pie filling as a substitute for making the cobbler filling.
Variations
These peach cobbler egg rolls are amazing, you'd think they couldn't get any better. But here's a few other variations:
- Cinnamon Peach Cobbler Egg Rolls - Add ½ teaspoon of cinnamon to the peach cobbler mixture or peach pie filling.
- Pumpkin Pie Egg Rolls - Make up a thick pumpkin butter mixture flavored with cinnamon, clove, ginger and some vanilla. Use it in place of the cobbler mixture.
- Apple Pie Egg Rolls - Substitute granny smith apples for the peaches and add some cinnamon and nutmeg to the mixture while you are cooking it. Apple pie filling works perfectly also.
Equipment
There are several ways to fry these egg rolls. I used an electric frying skillet that had 'grill' ridges. The benefit of using an electric skillet is that the heat is controlled. You set it to 350 F, and you don't have to adjust or keep track of the temperature with a thermometer. My peach cobble egg rolls show the lines faintly.
You can use an ordinary cast iron skillet also. Another option is a small deep fryer like the Fry Daddy. Below are the links to various options:
Storage
Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.
Tips for Success
- Be sure to use the lemon juice for the peaches as it keep them from turning brown. If you make apple egg rolls, use lemon for them also.
Frequently Asked Questions
Yes, they can! Roll up the egg rolls and get them ready to be fried. Cover with plastic wrap and refrigerate up to a day before frying.
No, not at all. I actually prefer the skins on, as it adds more flavor.
That's what the little bowl of water is for. You dip your fingers in the water and brush it on the egg roll wrapper before folding over or rolling up. The water against the egg roll wrapper allows it to stick together and create a seal. This also prevents the cobbler from leaking out.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Peach Cobbler Egg Rolls
Equipment
- Electric Fry Skillet
Ingredients
- 2 cups peaches sliced
- ½ cup sugar
- 1 tablespoon lemon juice
- pinch of salt
- ¼ teaspoon almond extract optional
- 2 tablespoon cornstarch
- 12 egg roll wrappers
- water for the wrappers
- powdered sugar for dusting
- vegetable oil for frying
Instructions
- Slice your peaches into small chunks or pieces, about 1". You can leave the skins on, or off. Place them in a mixing bowl. Add the lemon juice and the almond extract.2 cups peaches, 1 tablespoon lemon juice, ¼ teaspoon almond extract
- Mix the sugar and cornstarch together with the pinch of salt. Mix the dry ingredients well.½ cup sugar, pinch of salt, 2 tablespoon cornstarch
- Add the dry ingredients to the bowl of peaches. Mix well. Pour mixture into a medium sauce pan and heat on medium low. After the cobbler mixture starts to thicken, keep it stirred so it does not stick. Cook for 5 minutes on low. Remove the saucepan as soon as the peach cobbler mixture after 5 minutes. Let cool.
- While the cobbler mixture is cooling, add some oil to the electric frying skillet, about ½ to ¾" deep. Set the electric fry pan to 350° F.vegetable oil for frying
- Pour ¼ cup of water into a small bowl and keep nearby the space you will be rolling up the egg rolls.
- Lay one of the egg roll wrappers out on a cutting board so the square looks like a diamond. Spoon about 2 tablespoons of peach cobbler mixture toward the lower point of the diamond.12 egg roll wrappers
- Roll the lower point up and over the peach cobbler mixture. Then, wet your fingertips with water and dampen the left and the right diamond points. Fold them over the cobbler mixture toward the center of the egg roll. Smooth so it sticks.water for the wrappers
- Dampen your fingers again and wet the top diamond edges. Gently roll the egg roll up so that the damp edges glue to the egg roll. Smooth the point of the diamond flat against the egg roll. Let sit while you roll up the remaining egg rolls.
- Check to see that the oil is hot. Add six egg rolls in a row on each side of the electric frying pan. Two rows of six. Cook 5 to 6 minutes, moving or turning to keep the browning even. Remove when golden and set on a cooling rack or paper towels. Dust with powdered sugar after cooling and serve.powdered sugar for dusting
Notes
- You can add ½ teaspoon of cinnamon to the peaches while they are cooking.
- If using fresh peaches, you can leave skins on our off.
- You can also use frozen peaches. Defrost and drain them well before using.
- Canned peaches also work, just drain the syrup off before using.
Nutrition
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