Introduction

These Peach Cobbler Egg Rolls are a delightful twist on a classic dessert, combining sweet, spiced peaches wrapped in crispy egg roll wrappers. They fry up golden and crunchy, perfect for serving with a creamy vanilla dipping sauce.

A close-up shows several golden-brown fried pastries dusted with white powdered sugar, resting on a silver cooling rack set on a white marbled surface. Two pastries are cut open and placed on top, revealing a glossy, chunky apple filling in warm amber and yellow tones with a syrupy texture inside the crispy, bubbly outer shell. The pastries have a slightly curved, irregular shape with a textured, crunchy exterior. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups chopped peaches (fresh, frozen, or canned)
1 tablespoon fresh lemon juice
2 tablespoons salted butter (or use unsalted and add a pinch of salt)
½ cup light brown sugar
4 teaspoons cornstarch
½ teaspoon ground cinnamon
½ teaspoon pure vanilla extract
10 egg roll wrappers
2 tablespoons water (for brushing)
Vegetable oil (for frying)
Powdered sugar (for dusting, optional)

Vanilla Bean Dipping Sauce

¾ cup powdered sugar
½ teaspoon vanilla bean paste (or vanilla extract)
2-3 tablespoons milk
Pinch of salt

Instructions

Step 1: In a small saucepan, combine the chopped peaches, lemon juice, butter, brown sugar, cornstarch, and cinnamon.
Step 2: Bring the mixture to a boil over medium heat, stirring continuously. Reduce heat to low and simmer for about 10 minutes or until the filling thickens. Stir in the vanilla extract and set aside to cool.
Step 3: Lay one egg roll wrapper on a clean surface with a corner facing you. Brush the edges lightly with water.
Step 4: Place about 2 tablespoons of the cooled peach filling in the center of the wrapper. Fold the side corners over the filling, then roll tightly from the corner nearest you to seal. Repeat with remaining wrappers and filling.
Step 5: Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
Step 6: Fry the prepared egg rolls in batches until they are deep golden brown, about 5-6 minutes. Avoid overcrowding.
Step 7: Remove egg rolls with a slotted spoon and drain on a wire rack set over paper towels. Let them cool slightly before serving.
Step 8: To make the vanilla bean dipping sauce, whisk together powdered sugar, milk, vanilla bean paste, and a pinch of salt until smooth.
Step 9: Dust the egg rolls with powdered sugar if desired and serve warm with the dipping sauce.

Tips & Variations

Use fresh peaches during peak season for the best flavor, or drain canned peaches well to avoid excess moisture.
Add a splash of bourbon or a sprinkle of nutmeg to the peach filling for extra warmth and complexity.
For a healthier option, bake the egg rolls at 400°F (200°C) for 15-20 minutes, turning halfway until golden and crisp.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or toaster oven at 350°F (175°C) for 5-7 minutes to restore crispiness. The dipping sauce can be kept refrigerated for up to a week.

How to Serve

The image shows a close-up of three golden brown, crispy fried pastries stacked on top of each other on a white marbled surface. The bottom layer has two folded pastries with a slightly rough and bubbly texture, dusted with powdered sugar, giving them a snowy white coating. On top of these is a third pastry, cut in half to reveal a glossy, golden yellow fruit filling inside, likely peach or apricot, with a thick syrupy texture. A thick stream of creamy white sauce is being poured over the top pastry, adding a smooth contrast to the crunchy texture of the pastry. The whole setup is on a metal wire rack, and a woman's hand is barely visible holding the rack in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for this recipe?

Yes, frozen peaches work well. Just be sure to thaw and drain any excess liquid before using to prevent soggy egg rolls.

What can I substitute for egg roll wrappers if I can’t find them?

Phyllo dough or spring roll wrappers are good substitutes, though cooking times may vary slightly. Handle phyllo gently as it is more delicate.

Peach Cobbler Egg Rolls Recipe

Print Recipe

★★★★★

4.8 from 62 reviews

Delight in these crispy Peach Cobbler Egg Rolls filled with a sweet, cinnamon-spiced peach mixture, perfectly fried until golden and served with a creamy vanilla bean dipping sauce. A fun and inventive twist on classic peach cobbler that is easy to prepare and deliciously indulgent.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 10 egg rolls 1x
Category: Dessert
Method: Frying
Cuisine: Southern American

Ingredients

Scale

Peach Filling

2 cups chopped peaches (fresh, frozen, or canned)
1 tablespoon fresh lemon juice
2 tablespoons salted butter (or unsalted with a pinch of salt)
½ cup light brown sugar
4 teaspoons cornstarch
½ teaspoon ground cinnamon
½ teaspoon pure vanilla extract

Egg Rolls

10 egg roll wrappers
2 tablespoons water (for brushing edges)
Vegetable oil (for frying)

Vanilla Bean Dipping Sauce

¾ cup powdered sugar
½ teaspoon vanilla bean paste (or vanilla extract)
2–3 tablespoons milk
Pinch of salt

Optional Topping

Powdered sugar (for dusting)

Instructions

Heat Peach Filling: In a small saucepan, combine the chopped peaches, lemon juice, butter, brown sugar, cornstarch, and cinnamon.
Simmer Mixture: Bring the mixture to a boil while stirring, then reduce heat to low and let it simmer, stirring occasionally, for about 10 minutes or until the filling thickens. Stir in the vanilla extract and set it aside to cool.
Assemble Egg Rolls: Place an egg roll wrapper on a clean surface with one corner pointing towards you. Brush the edges with water to help seal. Spoon approximately 2 tablespoons of the cooled peach filling in the center of the wrapper.
Roll and Seal: Fold in the sides of the wrapper and roll up tightly until sealed. Repeat the process for the remaining wrappers and filling.
Heat Oil: Preheat vegetable oil in a deep fryer or deep pan to 350°F (175°C) for frying.
Fry Egg Rolls: Carefully place the rolled egg rolls in batches into the hot oil. Fry each batch for about 5-6 minutes or until they turn a deep golden brown.
Drain and Cool: Remove the egg rolls from the oil and place them on a wire rack over a paper towel to drain excess oil and cool slightly.
Make Vanilla Bean Dipping Sauce: Whisk together powdered sugar, milk, vanilla bean paste, and a pinch of salt until smooth. Adjust the milk quantity for desired consistency.
Serve: Optionally dust the cooled egg rolls with powdered sugar. Serve warm alongside the vanilla bean dipping sauce for dipping.

Notes

Use fresh, frozen, or canned peaches according to availability. If using canned, drain them well before cooking.
If you do not have vanilla bean paste, pure vanilla extract is a fine substitute for both the filling and dipping sauce.
Be careful when frying to maintain the oil temperature around 350°F for evenly cooked, crisp egg rolls.
These egg rolls are best served warm for optimal texture and flavor.
You can prepare the peach filling in advance to save time on assembly day.

Keywords: Peach cobbler, dessert egg rolls, fried fruit dessert, peach egg rolls, southern dessert