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Peach Cobbler Egg Rolls Recipe
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Peach Cobbler Egg Rolls Recipe

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10
Calories 154kcal

Equipment

  • Dutch oven
  • Deep fryer
  • Cooling Rack
  • Measuring cups, and spoons
  • Candy thermometer
  • Small Saucepan
  • Tongs

Ingredients

For Rolls

  • 2 cups of peach chunks (whether they're fresh, frozen, or canned)
  • 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)

For 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

For Rolls

  • Fill a 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.

For 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.