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Peach Cobbler Egg Rolls Recipe

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4.4 from 267 reviews

  • Author: Amina
  • Total Time: 52 minutes
  • Yield: 8 servings

Description

These Peach Cobbler Egg Rolls combine the sweet, cinnamon-spiced flavor of classic peach cobbler with the crispy, golden crunch of fried egg rolls. Stuffed with a luscious peach filling thickened with cornstarch and sugar, then rolled in cinnamon sugar, they make a delightful dessert or snack. Optionally served with a smooth vanilla icing dip, these egg rolls are perfect for impressing guests or indulging in a comforting treat at home.

Ingredients

Filling

  • 2 (15 ounce) cans of peaches in 100% juice (reserve 1 Tablespoon of juice)
  • 1 Tablespoon cornstarch
  • 4 Tablespoons salted butter
  • 1 cup white sugar, divided
  • ½ cup packed light brown sugar
  • ½ teaspoon ground cinnamon, divided
  • 1 teaspoon pure vanilla extract

Egg Rolls and Frying

  • 8 egg roll wrappers
  • Canola or peanut oil (for frying, about 2-3 inches depth)

Icing Dip (Optional)

  • ½ cup powdered sugar
  • 2 teaspoons milk
  • ¼ teaspoon vanilla extract

Instructions

  1. Prepare the Cornstarch Mixture: Drain the peaches and reserve 1 tablespoon of the juice. In a small bowl, whisk together the reserved juice with 1 tablespoon of cornstarch and set aside.
  2. Melt Butter: In a saucepan, melt 4 tablespoons of salted butter over medium-high heat.
  3. Cook Sugar Mixture: Add ½ cup white sugar, ½ cup packed brown sugar, ¼ teaspoon cinnamon, and 1 teaspoon vanilla extract to the melted butter. Bring the mixture to a boil while whisking in the cornstarch mixture. Reduce the heat to medium and cook for several minutes until thickened.
  4. Add Peaches and Cool Filling: Gently stir in the drained peaches to the thickened mixture, then remove from heat. Allow the filling to cool completely before assembling egg rolls.
  5. Prepare Cinnamon Sugar: In a shallow dish, combine the remaining ½ cup white sugar with the remaining ¼ teaspoon cinnamon. Set aside.
  6. Fill Egg Rolls: Wet a finger with water. Lay one egg roll wrapper flat and place a spoonful of cooled filling in the center. Moisten all edges of the wrapper with water.
  7. Fold Egg Rolls: Fold in the left and right corners over the filling, then fold the bottom corner up. Roll tightly toward the top corner to seal the edges.
  8. Repeat: Continue filling and rolling the remaining wrappers using the same method.
  9. Heat Oil: Heat 2-3 inches of canola or peanut oil in a heavy-duty pan to 350°F (175°C).
  10. Fry Egg Rolls: Fry egg rolls in batches, cooking each side for about 3 minutes until golden brown and crispy.
  11. Drain and Coat: Remove the fried egg rolls from oil and immediately toss in the cinnamon sugar mixture. Place on a wire cooling rack to cool slightly.
  12. Make Optional Icing: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and lump-free.
  13. Serve: Serve the warm peach cobbler egg rolls with the optional vanilla icing dip for added sweetness.

Notes

  • Ensure the peach filling is fully cooled before filling the wrappers to prevent them from tearing.
  • Use a heavy-bottomed pan for frying to maintain consistent oil temperature.
  • Adjust frying time slightly depending on your stove and pan to avoid burning.
  • Store leftovers in an airtight container; reheat in an oven for best crispness.
  • The optional icing dip adds a nice creamy contrast but can be omitted for a lighter dessert.
  • Prep Time: 15 minutes
  • Cook Time: 37 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

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