Delicious Peach Cobbler Egg Rolls Recipe

Alright, gather ’round, friend! Let me tell you about a dessert that’s become a total game-changer in my house: peach cobbler egg rolls. Yes, you read that right! It all started last summer when I had a serious craving for peach cobbler but was also feeling a little adventurous. I had some egg roll wrappers leftover from making appetizers, and a lightbulb went off. What if I could combine the comforting flavors of peach cobbler with the fun, crispy texture of an egg roll?

Picture this: warm, juicy peaches spiced with cinnamon and nutmeg, all snuggled inside a crispy, golden-brown egg roll wrapper. The first bite is an explosion of flavors and textures – the sweet, tangy peaches, the warm spices, and that satisfying crunch. My kids went absolutely crazy for them! Even my husband, who usually prefers savory snacks, couldn’t stop raving about them. What started as a fun experiment quickly became a family favorite, and now peach cobbler egg rolls are a regular treat in our house. This recipe is surprisingly easy, even on busy weeknights, and is a guaranteed crowd-pleaser. I can’t wait for you to try this – it’s become such a staple in our house! Let’s get cooking!

Ingredients

Okay, let’s talk ingredients! Here’s what you’ll need to make these delicious peach cobbler egg rolls:

• 4 cups peeled and diced fresh peaches (about 4-5 medium peaches). Now, here’s a little secret: I’ve found that slightly firm peaches work best because they hold their shape better during cooking. But, don’t worry, if your peaches are super ripe, they’ll still be delicious! You can also use frozen peaches if fresh peaches aren’t in season. Just make sure to thaw and drain them well before using. You can find some great tips on peach nutrition information.
• 1/2 cup granulated sugar. I like to use regular granulated sugar, but you could also use brown sugar for a richer, more caramel-like flavor. My kids prefer the classic sweetness of granulated sugar, so that’s what I usually go with.
• 2 tablespoons cornstarch. This helps to thicken the peach filling, so it doesn’t get too runny inside the egg rolls.
• 1 teaspoon ground cinnamon. Cinnamon is a must-have for peach cobbler! It adds warmth and spice that complements the sweet peaches perfectly. I usually go with regular ground cinnamon, but you could also use Saigon cinnamon for a bolder flavor.
• 1/4 teaspoon ground nutmeg. A little nutmeg goes a long way! It adds a subtle depth of flavor that really elevates the peach filling. Don’t skip it!
• 1 tablespoon lemon juice. This brightens up the flavors and prevents the peaches from getting too mushy. Freshly squeezed lemon juice is always best, but bottled lemon juice will work in a pinch.
• 1/4 cup butter, melted. Melted butter adds richness and flavor to the peach filling. I use unsalted butter so I can control the amount of salt in the recipe.
• 1 package (about 20) egg roll wrappers. You can find these in the refrigerated section of most grocery stores, usually near the produce. For an egg roll wrapper guide that is easy to read, you can check out this article.
• 1 egg, beaten. This is for sealing the egg rolls. Beaten egg acts like glue to hold the edges of the wrappers together. You can use a fork or a whisk to beat the egg.
• Vegetable oil, for frying. You’ll need enough oil to fill your skillet or deep fryer about 2-3 inches deep. I like to use vegetable oil because it has a neutral flavor and a high smoke point.

Here’s something my mom taught me: always taste your peach mixture before filling the egg rolls. You might want to add a little more sugar or spice depending on the sweetness of your peaches and your personal preference. Also, when buying egg roll wrappers, check the expiration date to make sure they’re fresh. Stale wrappers can be difficult to work with and may crack during frying.

Step-by-Step Instructions

Alright, let’s get down to the nitty-gritty! Here’s how to make these crave-worthy peach cobbler egg rolls:

1. Prepare the Peach Filling: In a large bowl, gently combine the diced peaches, sugar, cornstarch, cinnamon, nutmeg, lemon juice, and melted butter. Stir until everything is well coated.
2. Cook the Filling: Pour the peach mixture into a medium saucepan and cook over medium heat, stirring constantly. Bring to a simmer and cook for about 5-7 minutes, or until the peaches are softened and the filling has thickened slightly. Remove from heat and let it cool slightly.
3. Assemble the Egg Rolls: Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you (like a diamond). Place about 2-3 tablespoons of the peach filling in the center of the wrapper.
4. Fold and Seal: Fold the bottom corner up over the filling. Then, fold the two side corners in towards the center. Brush the top corner with the beaten egg. Roll the egg roll up tightly, pressing the top corner down to seal.
5. Heat the Oil: Pour the vegetable oil into a large skillet or deep fryer and heat to 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of egg roll wrapper into it. If the wrapper sizzles and turns golden brown in about 30 seconds, the oil is ready.
6. Fry the Egg Rolls: Carefully place the egg rolls into the hot oil, making sure not to overcrowd the skillet. Fry for about 2-3 minutes per side, or until they are golden brown and crispy.
7. Drain and Cool: Remove the egg rolls from the oil and place them on a wire rack lined with paper towels to drain off any excess oil. Let them cool slightly before serving.

Don’t worry if they don’t look perfect at first – mine never do! The most important thing is to make sure they’re sealed tightly, so the filling doesn’t leak out during frying. I learned the hard way to let the peach filling cool slightly before filling the egg rolls. If the filling is too hot, it can make the wrappers soggy and difficult to work with. My husband always asks me to make extra because he loves the leftovers for lunch.

They’re just as delicious cold as they are warm! I have made banana bread cinnamon rolls recipe before and had a ton of fun. This recipe is just as fun! If you’re struggling with folding, check out some visual guides online – sometimes seeing it done makes all the difference!

Serving Ideas

Now, let’s talk about serving these delightful peach cobbler egg rolls! In my house, we’re all about keeping things simple and delicious.

We love serving these warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of the warm, crispy egg rolls with the cold, creamy topping is simply divine! If you’re feeling fancy, you can drizzle them with caramel sauce or a sprinkle of cinnamon sugar.

For a more casual presentation, I like to arrange the egg rolls on a platter and let everyone grab their own. It’s perfect for parties or gatherings. I like to sprinkle powdered sugar on top – it makes them look so much fancier!

These peach cobbler egg rolls are perfect for any occasion, from a quick weeknight dessert to a special weekend treat. They’re also a great way to use up leftover peach filling from a cobbler recipe. This has become our go-to dessert for summer barbecues and potlucks. They’re always a hit!

This recipe says it makes about 20 egg rolls, but in our house, they disappear so quickly that it barely feels like enough! My daughter always asks for extra whipped cream on her portion. She has such a sweet tooth!

If we somehow have leftovers, they make the best snack the next day. I’ve even been known to sneak one or two for breakfast! To reheat, you can bake them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until they’re heated through and crispy. You can also reheat them in an air fryer for a quicker option. I have other dessert recipes like the magic lemon cobbler recipe, which is a family favorite!

FAQs

Alright, let’s tackle some frequently asked questions! I know you might have some, and I’m here to help.

Q: Can I use canned peaches instead of fresh peaches?

A: Absolutely! Canned peaches are a great option when fresh peaches aren’t in season. Just make sure to drain them well before using. I recommend using peaches packed in juice rather than syrup, as they’ll be less sweet.

Q: Can I make these ahead of time?

A: Yes, you can! You can assemble the egg rolls ahead of time and store them in the refrigerator for up to 24 hours. Just make sure to cover them tightly with plastic wrap to prevent them from drying out. Fry them just before serving for the best results.

Q: Can I bake these instead of frying them?

A: While frying gives them the best crispy texture, you can bake them if you prefer. Preheat your oven to 375°F (190°C). Place the assembled egg rolls on a baking sheet lined with parchment paper. Brush them with melted butter and bake for about 15-20 minutes, or until they are golden brown.

Q: Can I freeze these?

A: Yes, you can freeze these for longer storage. Assemble the egg rolls and place them on a baking sheet lined with parchment paper. Freeze for about 2-3 hours, or until they are solid. Then, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. When ready to eat, fry them directly from frozen, adding a few extra minutes to the cooking time.

Q: What if my egg roll wrappers are dry and cracking?

A: This can happen if the wrappers are old or have been stored improperly. To rehydrate them, lightly dampen a clean kitchen towel and wrap the wrappers in it for about 15-20 minutes. This should help to soften them up and make them easier to work with.

Q: Can I use different fruit fillings?

A: Absolutely! The possibilities are endless. You can try apple pie filling, cherry pie filling, or even a combination of different fruits. Get creative and experiment with your favorite flavors!

I’ve definitely had my share of soggy egg rolls when I first started making these. The key is to make sure the oil is hot enough and not to overcrowd the skillet. My mother-in-law is diabetic, so I often use a sugar substitute in the filling to make them more diabetic friendly. For a peach cobbler spring rolls recipe, these egg rolls are a great alternative!

Conclusion

So, there you have it – my recipe for peach cobbler egg rolls! This recipe is more than just a dessert; it’s a symbol of fun, family, and a little bit of kitchen adventure. I truly hope you enjoy making these as much as my family and I do.

Remember these key home cook tips:

• Don’t overfill the egg rolls – too much filling will make them difficult to seal and they might burst during frying.
• Seal the egg rolls tightly – this will prevent the filling from leaking out and keep them nice and crispy.
• Let the filling cool slightly before filling the egg rolls – this will prevent the wrappers from getting soggy.

My son loves them with a scoop of chocolate ice cream (he’s a chocoholic!), while my daughter prefers them with a simple dusting of powdered sugar.

Don’t be intimidated – if I can make this on a busy weeknight, you absolutely can too! I’d love to hear how this turns out for your family – drop me a comment and let me know! If you are looking for an easy peach cobbler recipe, these peach cobbler egg rolls are a great place to start!

Happy cooking, and I hope these become as beloved in your kitchen as they are in mine! These peach cobbler egg rolls are guaranteed to become a family favorite!

Print