Fried (or air-fried) egg rolls stuffed with a spiced peach cobbler filling are a breeze to make with this recipe for Southern Peach Cobbler Egg Rolls.
Equipment You May Need
- Dutch oven
- Deep fryer
- Cooling rack
- Measuring cups, and spoons
- Candy thermometer
- Small Saucepan
- Tongs
Ingredients
- Whether they’re fresh, frozen, or canned, 2 cups of peach chunks will do
- Fresh lemon juice, 1 tbsp.
- 2 tablespoons of salted butter, or unseasoned butter with a pinch of salt
- 1/2 cup dark brown sugar
- To thicken, add 4 teaspoons of cornstarch.
- 1/2 tsp. of cinnamon powder
- Half a tablespoon of real vanilla extract
- Wrappers for 10 egg rolls
- Veggie oil for frying powdered sugar for dusting 2 tablespoons of water for brushing (optional)
Ingredients for Vanilla Bean Dipping Sauce
- One-third a cup of powdered sugar
- 1/2 tsp. vanilla bean paste (or extract)
- A teaspoon of salt and 2-3 tablespoons of milk
Instructions
- Small pot with peaches, lemon juice, butter, brown sugar, cornstarch, and cinnamon.
- Simmer for 10 minutes, stirring occasionally, until thickened. Add vanilla and chill.
- Place a wrapper with one corner facing you on a clean surface. Moisten the borders. 2 tablespoons of cold peach filling.
- Fold egg roll sides in while rolling to seal. Reuse the remaining wrappers.
- Heat oil to 350°F. Fry egg rolls in batches till golden brown, 5-6 minutes.
- Drain and chill egg rolls on a wire rack over paper towels. Upon cooling, sprinkle with powdered sugar.
Instructions for Vanilla Bean Dipping Sauce
- Blend the vanilla bean paste, milk, and powdered sugar together.
- Add a dash of salt to taste, then use it to dip your egg rolls once they have cooled.
Quick Tip!!!
Can I make these with canned peaches?
Yes, you can. Peaches from a canned can be added to the peach filling just like fresh or frozen peaches by draining them in juice or water (not syrup), chopping them up, and doing so. Cut the brown sugar by a teaspoon.
FAQs
When making a peach cobbler, is peeling the peaches necessary?
Because I despise peeling peaches, I usually use frozen or canned when making these, but fresh peaches are fine, too.
Can I create egg rolls that taste like vegan peach cobbler?
Peach egg rolls may be made vegan by replacing the butter in the filling with vegan butter and using vegan egg roll wrappers (I use the Nasoya brand). And I think it’s a fantastic concept. Plant milk works great as a substitute in the dipping sauce.
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Peach Cobbler Egg Rolls Recipe
Equipment
- Dutch oven
- Deep fryer
- Cooling Rack
- Measuring cups, and spoons
- Candy thermometer
- Small Saucepan
- Tongs
Ingredients
Peach Cobbler
- Whether they're fresh, frozen, or canned, 2 cups of peach chunks will do
- Fresh lemon juice, 1 tbsp.
- 2 tablespoons of salted butter, or unseasoned butter with a pinch of salt
- 1/2 cup dark brown sugar
- To thicken, add 4 teaspoons of cornstarch
- 1/2 tsp. of cinnamon powder
- Half a tablespoon of real vanilla extract
- Wrappers for 10 egg rolls
- Veggie oil for frying powdered sugar for dusting 2 tablespoons of water for brushing (optional)
Bean Dipping Sauce
- One-third a cup of powdered sugar
- 1/2 tsp. vanilla bean paste (or extract)
- A teaspoon of salt and 2-3 tablespoons of milk
Instructions
Peach Cobbler
- Small pot with peaches, lemon juice, butter, brown sugar, cornstarch, and cinnamon.
- Simmer for 10 minutes, stirring occasionally, until thickened. Add vanilla and chill.
- Place a wrapper with one corner facing you on a clean surface. Moisten the borders. 2 tablespoons of cold peach filling.
- Fold egg roll sides in while rolling to seal. Reuse the remaining wrappers.
- Heat oil to 350°F. Fry egg rolls in batches till golden brown, 5-6 minutes.
- Drain and chill egg rolls on a wire rack over paper towels. Upon cooling, sprinkle with powdered sugar.
Bean Dipping Sauce
- Blend the vanilla bean paste, milk, and powdered sugar together.
- Add a dash of salt to taste, then use it to dip your egg rolls once they have cooled.
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