Peach Cobbler Egg Rolls are hand-held versions of the traditional peach cobbler dessert, tasting just as delicious and looking sophisticated enough to impress anyone you serve them to!
These egg rolls are filled with sweet and gooey peach cobbler filling, deep-fried until golden brown and crispy, and then rolled in cinnamon sugar before serving, making delicious desserts.
When you first think of egg rolls you may not think of dessert egg rolls. However, when you take your first bite into these sweet crunchy egg rolls with the heavenly peach cobbler filling, you will never forget them! They will remind you of southern peach cobbler yet in a handheld form.
Portable Desserts, like these Peach Cobbler Egg Rolls, are the best, especially for outdoor barbecues, picnics, potlucks, etc.
They make perfect treats for special occasions. If you liked my Dutch Oven Peach Cobbler, Peach Cobbler Dump Cake, and my Caramel Empanadas, then you’re going to love, love, love these Peach Cobbler Egg Rolls.
Table of Contents
Why You’ll Love This Recipe
- These peach cobbler egg rolls are quick and easy to make while looking sophisticated enough to impress your friends and family.
- You can prepare the peach cobbler filling to store until ready to assemble and cook, substantially reducing the time you spend on this dessert before serving.
- The crispy, crunchy outer skin of the egg rolls and the soft and gooey sweet peach filling is irresistible. You’ll want to double up on this recipe!
Why This Recipe Works
- This peach cobbler dessert is a tried and tested recipe I love frequently making as a sweet breakfast treat served with coffee or as dessert. In this post, I guide you through straightforward recipe instructions with corresponding in-process images, so there’s zero guesswork on your part.
- Valuable tips and frequently asked questions are added in this recipe post for further clarification, making the recipe a breeze to understand and follow.
- I’ve included a few ways that you could adapt these peach cobbler egg rolls with simple recipe substitutions and suggestions.
Equipment
The affiliate links below will allow you to see the product on Amazon.com. If you purchase one of the items, I will receive a very small commission on the product, which does not increase the price.
Ingredients
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
For The Filling
- Peaches. I’ve used diced peaches from frozen that have been thawed first, but you can also use fresh peaches, canned peaches, or peach pie filling.
- Brown sugar. This adds depth of flavor and sweetness to the peach cobbler filling.
- Granulated sugar. The white sugar adds sweetness to the filling.
- Cornstarch. The corn starch helps to thicken the peach cobbler filling. It’s naturally gluten-free and doesn’t add any flavor to the filling.
- Lemon juice. Try to use freshly squeezed lemon juice as it adds to the flavor of the filling. The lemon juice does a great job of cutting through some of the sweetness in the filling. It also balances the flavors.
- Cinnamon. Cinnamon and nutmeg add lovely spicy warmth to this dessert.
- Nutmeg. When combined with cinnamon the magic happens!
- Salt. A small amount of salt is added to highlight the flavors in this filling.
- Vanilla bean paste. If you can’t source this ingredient, use one teaspoon of high-quality vanilla extract instead.
- Butter. I prefer using unsalted butter when making desserts. If you only have salted butter, omit the salt listed in the filling ingredients.
For The Wrapping
- Egg roll wrappers. You’ll need 15 for this recipe and more if you intend to double the recipe for serving a larger crowd.
- Water. For brushing the corners of the egg roll wrappers when folding and sealing the assembled egg rolls.
- Oil. For frying the peach cobbler egg rolls. Canola oil or peanut oil are excellent choices for this recipe.
For The Rolling
- Sugar. Light brown or white granulated sugar can be used to make cinnamon sugar.
- Cinnamon. Can’t have cinnamon sugar without the cinnamon!
How To Make Peach Cobbler Egg Rolls
Make The Filling:
- Gather your ingredients.
- In a large mixing bowl combine peaches, brown sugar, sugar, cornstarch, lemon juice, cinnamon, salt, vanilla bean paste, and nutmeg.
- Once all ingredients have been mixed, add in the butter.
- Mix until incorporated. Set aside.
- In a large mixing bowl add cinnamon.
- Then add sugar and stir.
Wrap The Egg Rolls:
- In a large stockpot over medium heat, preheat 3” of oil to 375°.
- Place the egg roll wrappers on a clean surface with one of the corners facing you.
- Spoon about 1 1⁄2 – 2 Tbsp of the filling mixture into the center of the wrapper.
- Fold the bottom corner up and over the filling.
- Next, fold the two outward corners into the center, like an envelope.
- Brush the remaining corner with water and roll the egg roll up to seal.
- Repeat the rolling process with the remaining wrappers and filling.
Fry The Egg Rolls
- Once all wrappers have been rolled, carefully place 3 of them into the preheated oil.
- Fry for 2-3 minutes, until golden and crisp.
- Once fried, remove them from the oil and place them on a paper towel-lined plate. Repeat the frying process with the remaining rolls.
Roll In Cinnamon Sugar:
- Once the egg rolls have been fried and while they are still warm, roll them in the cinnamon sugar until coated well. Serve warm.
Recipe Tips
- Make-Ahead. The filling for these egg rolls can be made a day in advance and stored in the fridge.
- Drain Peaches. If you’ve used canned peaches to make these peach cobbler egg rolls, drain them well; otherwise, the filling will be too runny.
- Don’t Overfill. Ensure you don’t add too much peach cobbler filling when assembling the egg rolls; otherwise, they could split open while frying.
- Don’t Overcrowd. It would be best if you didn’t overcrowd the egg rolls in the pan while frying, which is why I only fry three at a time. If you do, they won’t crisp up as they should.
- Excess Oil. Allow any excess oil from the freshly fried peach cobbler egg rolls to be absorbed by placing them on a baking sheet or plate lined with paper towels. You could also put them on a wire rack on top of a tray to catch oil drippings.
- Keep Warm. While frying these egg rolls in batches, an excellent way to keep those already fried crispy is by adding them to a cooling rack placed over a baking sheet in the oven on low heat. This will keep the fried egg rolls warm and crispy while you finish frying the remaining egg rolls.
- Reheating. These peach cobbler egg rolls may be reheated the day after for 1 minute in the air fryer at 350F, in the oven for about 4 minutes at 350F, or in the microwave for 1 minute. Out of all three options, the air fryer usually adds a nice amount of crispiness to the egg rolls.
Variations
- Frozen Peaches. I’ve used frozen peaches (thawed before use) for this recipe, but you could use fresh peaches or even canned peaches.
- Vanilla Glaze. Drizzle vanilla icing over the fried dessert egg rolls before rolling in the cinnamon sugar for added sweetness. Vanilla icing can be made by mixing 1 cup of confectioners sugar, two tablespoons of milk, and ½ teaspoon of vanilla extract.
- Air Fryer Peach Egg Rolls. Instead of pan-frying these peach cobbler egg rolls, you can air fry them or even bake them in the oven. See instructions in the recipe card at the bottom of this post just above the comments.
- Vary The Filling. Feel free to vary the filling. Try Making Apple Cobbler Egg Rolls with chopped apples, or Blueberry Cobbler Egg Rolls, or choose whichever fruit filling makes you happy.
What To Serve With Peach Cobbler Egg Rolls
These peach cobbler egg rolls can be served as a dessert with a big mug of coffee, a scoop of vanilla ice cream, or yogurt. Another option is to serve it with a vanilla glaze, like in my Cinnamon Rolle Cake Recipe, to drizzle on top or to dip the egg rolls in.
FAQs
What Is the Taste and Texture Of Peach Cobbler Egg Rolls?
These peach cobbler egg rolls are crispy and crunchy on the outside from being fried and rolled in cinnamon sugar. They have a soft and gooey peach filling center that’s the perfect mix of sweet and spicy from the cinnamon and nutmeg.
What’s The Best Oil For Frying Peach Cobbler Egg Rolls?
I haven’t specified the exact oil to use in this recipe, but you can use any cooking oil that has a high smoke point and isn’t overpowering in flavor.
Peanut oil is an excellent option since it has a high smoking point and a subtle nutty flavor. Other options could include canola oil or corn oil.
Avoid oils such as olive oil and sesame oil as they can be strong in flavor and have low smoking points.
Why Are My Egg Rolls Greasy?
This will typically happen if the cooking oil temperature is not correct. For instance, the egg rolls will soak up the oil if the oil is too cold. If the oil is too hot, the outer edges of the egg rolls will cook faster than the inside.
How Do I Store Peach Cobbler Egg Rolls?
Leftover peach cobbler egg rolls can be stored in an airtight container or Ziploc bag in the refrigerator for up to 2 days.
You can also freeze these fried egg rolls, once completely cooled, in an airtight container for up to 2 months.
If making these peach cobbler egg rolls ahead of time (uncooked), first assemble them as if you are about to pan-fry them.
You can then store them in the fridge (wrapped individually with aluminum foil) for up to 2 days or flash freeze them on a parchment paper-line tray for 4 hours before transferring them to an airtight container or Ziploc bag for up to 6 months.
More Recipes
- Grilled Peaches With Yogurt and Granola
- Bananas Foster Upside Down Cupcakes
- Apple Pie Macarons
- Peach Tart Recipe
- Raspberry Cobbler
Recipe
Peach Cobbler Egg Rolls
Ingredients
Filling:
- 2 1/2 cups frozen peaches (thawed and chopped)
- 1/2 cup brown sugar
- 2 Tablespoons sugar
- 1 1/2 Tablespoons cornstarch
- 1 1/2 teaspoon lemon juice
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon nutmeg
- 3 Tablespoons butter
Wrappers:
- 15 egg roll wrappers
- Water for brushing
- Oil for frying
Instructions
Filling:
- In a large mixing bowl combine peaches, brown sugar, sugar, cornstarch, lemon juice, cinnamon, salt, vanilla bean paste and nutmeg. Once all ingredients have been mixed, add in the butter and mix until incorporated. Set aside.
Wrapping:
- In a large stockpot over medium heat, preheat 3” of oil to 375°. Place the egg roll wrappers on a clean surface with one of the corners facing you. Spoon about 1 1⁄2 – 2 Tbsp of the filling mixture into the center of the wrapper. Fold the bottom corner up and over the filling. Next, fold the two outward corners into the center, like an envelope. Brush the remaining corner with water and roll the egg roll up to seal.
- Repeat the rolling process with the remaining wrappers and filling.
Frying:
- Once all wrappers have been rolled, carefully place 3 of them into the preheated oil. Fry for 2-3 minutes, until golden and crisp.
- Once fried, remove them from the oil and place them on a paper towel-lined plate. Repeat the frying process with the remaining rolls.
Air Frying Instructions: (Alternative to Deep Frying)
- To air fry, set the temperature on your air fryer for 400 degrees F, and the time to 10 minutes. Place the egg rolls in the air fryer leaving space in between so they are not crowded. Flip or turn the egg rolls halfway through so all sides get crispy.
Coating:
- In a large mixing bowl combine sugar and cinnamon. Once the egg rolls have been fried and while they are still warm, roll them in the cinnamon sugar until coated well. Serve warm.
Video
Notes
Recipe Tips
- Make Ahead. The filling for these egg rolls can be made a day in advance and stored in the fridge.
- Drain Peaches. If you’ve used canned peaches to make these peach cobbler egg rolls, drain them well; otherwise, the filling will be too runny.
- Don’t Overfill. Ensure you don’t add too much peach cobbler filling when assembling the egg rolls; otherwise, they could split open while frying.
- Don’t Overcrowd. It would be best if you didn’t overcrowd the egg rolls in the pan while frying, which is why I only fry three at a time. If you do, they won’t crisp up as they should.
- Excess Oil. Allow any excess oil from the freshly fried peach cobbler egg rolls to be absorbed by placing them on a baking sheet or plate lined with paper towels. You could also put them on a wire rack on top of a tray to catch oil drippings.
- Keep Warm. While frying these egg rolls in batches, an excellent way to keep those already fried crispy is by adding them to a cooling rack placed over a baking sheet in the oven on low heat. This will keep the fried egg rolls warm and crispy while you finish frying the remaining egg rolls.
- Reheating. These peach cobbler egg rolls may be reheated the day after for 1 minute in the air fryer at 350F, in the oven for about 4 minutes at 350F, or in the microwave for 1 minute. Out of all three options, the air fryer usually adds a nice amount of crispiness to the egg rolls.
- Storage. Store egg rolls in an airtight container or baggie in the fridge for up to 2 days.
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