Peach Cobbler Egg Rolls (Print Version)
Fruity peach filling encased in crispy egg roll wrappers, fried until golden and tossed in cinnamon sugar.
# Recipe Ingredients:
→ Peach Filling
01 - 2 cups fresh or canned peaches, diced
02 - 1/4 cup granulated sugar
03 - 2 tablespoons brown sugar
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 2 teaspoons fresh lemon juice
07 - 1 tablespoon cornstarch
08 - Pinch of salt
→ Egg Rolls
09 - 8 egg roll wrappers
10 - 1 large egg, beaten (for sealing)
11 - Vegetable oil, for frying
→ Cinnamon Sugar Coating
12 - 1/4 cup granulated sugar
13 - 1 teaspoon ground cinnamon
→ Optional Topping
14 - Vanilla ice cream, for serving
# Directions:
01 - In a medium saucepan over medium heat, combine the diced peaches, granulated sugar, brown sugar, ground cinnamon, nutmeg, lemon juice, cornstarch, and a pinch of salt. Stir continuously until the mixture thickens and becomes glossy, approximately 5 to 7 minutes. Remove from heat and allow to cool slightly.
02 - Lay an egg roll wrapper flat on a clean work surface in a diamond orientation. Spoon approximately 2 heaping tablespoons of the peach filling onto the lower third of the wrapper. Fold the bottom corner up and over the filling, tuck both sides inward, and roll tightly toward the top corner. Brush the top edge with beaten egg to seal. Repeat with the remaining wrappers and filling.
03 - Pour vegetable oil to a depth of 2 inches into a deep skillet or heavy-bottomed pot. Heat the oil to 350°F over medium-high heat. Use a thermometer to monitor the temperature for consistent results.
04 - Carefully lower the assembled egg rolls into the hot oil in small batches. Fry for 2 to 3 minutes per side until golden brown and crispy. Transfer the finished egg rolls to a paper towel-lined plate to drain excess oil.
05 - Combine the granulated sugar and ground cinnamon in a shallow dish. While the egg rolls are still warm, roll each one through the cinnamon sugar mixture until evenly coated on all sides.
06 - Serve the peach cobbler egg rolls warm. Optionally accompany each portion with a scoop of vanilla ice cream.
# Expert Advice:
01 -
- That shattering crunch followed by warm spiced peach filling is the kind of texture contrast that makes people close their eyes when they bite in.
- They come together in about half an hour, which means you can decide you want dessert at 7 and be eating by 7:30.
02 -
- The filling must cool before you roll it because hot filling will soften the wrappers and cause them to tear or leak during frying.
- Do not overfill these or they will burst open in the oil, which is both a mess and a heartbreak.
03 -
- If you are in a rush, canned peach pie filling works as a shortcut, just reduce the added sugar in the filling since the pie filling is already sweetened.
- Assemble the egg rolls up to four hours before frying, cover them tightly, and keep them in the fridge so you can fry them fresh right when guests arrive.