Peach Cobbler Egg Roll Recipe

Sweet Peach Cobbler filling inside crispy, crunchy handheld egg rolls covered in cinnamon sugar makes a deliciously sweet dessert for any occasion.

Course Dessert

Cuisine American, Southern

Keyword peach cobbler egg rolls, peach egg rolls

Prep Time 30

Cook Time 3

Total Time 33

Servings

Calories 161kcal

Gather ingredients: Collect all necessary components before starting.
Simmer filling: In a large saucepan, combine the peaches, brown sugar, granulated sugar, cinnamon, salt, vanilla bean paste, and nutmeg. Stir the cornstarch and lemon juice together in a small bowl, add it to the pan with the butter, and heat over medium-high for 1 to 2 minutes until it boils briefly and thickens.
Cool completely: Mix the filling until fully incorporated, then set it aside to cool before assembling.
Prepare coating: In a large mixing bowl, whisk together the sugar and cinnamon for the outer coating, then set it aside.

Position the wrapper. Place an egg roll wrapper on a clean surface with one of the corners facing you.
Add the filling. Spoon about 1 1⁄2 to 2 tablespoons of the filling mixture into the center of the wrapper.
Fold like an envelope. Fold the bottom corner up and over the filling, then fold the two outward side corners into the center.
Seal the edges. Brush the remaining top corner lightly with water, then roll the egg roll up tightly to seal. Repeat this rolling process with the remaining wrappers and filling.

Preheat the oil: In a large stockpot over medium heat, preheat 3” of oil to 375°.
Fry in small batches: Carefully place 3 rolled wraps into the hot oil and fry for 2 to 3 minutes until golden and crisp.
Drain excess oil. Remove the hot rolls from the pot and place them on a paper towel-lined plate or a wire rack to drain. Repeat with the remaining rolls.

Set the heat. Preheat your air fryer to 400°F and set the timer for 10 minutes.
Arrange and flip: Place the egg rolls in the basket, leaving plenty of space between them so they do not crowd. Flip or turn them halfway through cooking so all sides get perfectly crispy.

Whisk the topping: In a large mixing bowl, combine the sugar and cinnamon.
Coat while hot. While the egg rolls are still warm from frying, roll them in the cinnamon sugar until they are fully coated, then serve immediately.

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.