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Dark plate with Peach Cobbler Egg Rolls surrounded by peaches and a pink napkin.

Peach Cobbler Egg Rolls

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 minutes
Cook Time 3 minutes
Total Time 33 minutes
Servings 15
Calories 161kcal




  • 15 egg roll wrappers
  • Water for brushing
  • Oil for frying




  • 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.


  • 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.


  • 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.


  • 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.



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.


Calories: 161kcal | Carbohydrates: 34g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 176mg | Potassium: 59mg | Fiber: 1g | Sugar: 24g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg