Description
Peach Cobbler Egg Rolls are the ultimate twist on a classic summer dessert—sweet cinnamon-spiced peaches wrapped in a golden, crispy shell. They’re quick to make, wildly delicious, and perfect for parties, potlucks, or whenever you’re craving something warm and peachy. Serve them with ice cream or a caramel drizzle and watch them disappear!
Ingredients
Makes about 10 egg rolls
2 cups diced peaches (fresh or canned, drained if using canned)
¼ cup brown sugar
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg (optional)
2 teaspoons cornstarch
1 teaspoon lemon juice
10 egg roll wrappers
1 egg, beaten (for sealing)
Vegetable or canola oil, for frying
Powdered sugar, for dusting
Instructions
Prepare the filling:
In a mixing bowl, combine peaches, brown sugar, cinnamon, nutmeg (if using), cornstarch, and lemon juice. Stir until well coated and let sit for 5–10 minutes to thicken slightly.Assemble the egg rolls:
Place an egg roll wrapper on a clean surface in a diamond shape. Add about 2 tablespoons of filling in the center. Fold the bottom corner over the filling, fold in both sides, and roll tightly. Seal the top edge with a bit of beaten egg. Repeat with remaining wrappers.Fry the egg rolls:
Heat 2–3 inches of oil in a deep skillet or pot to 350°F (175°C). Fry 2–3 egg rolls at a time for 2–3 minutes per side, or until golden and crispy. Transfer to a paper towel–lined plate to drain.
Serve:
Dust with powdered sugar and serve warm. Optional: top with ice cream or caramel sauce for an extra treat!
Notes
You can use fresh, canned, or thawed frozen peaches—just be sure they’re not too wet.
Air fryers work great too! Spray lightly with oil and air fry at 375°F for 8–10 minutes, flipping halfway through.
Want to prep ahead? Assembled (unfried) egg rolls can be refrigerated for up to 24 hours or frozen for later frying.
Baking instead of frying? Brush with oil and bake at 400°F for 15–18 minutes, flipping once.
Make it your own—add a splash of vanilla or a touch of bourbon to the filling for extra depth!