Peach Cobbler Egg Rolls is peach cobbler filling rolled into an egg roll wrapper,
fried, rolled in cinnamon sugar and topped with a powdered sugar glaze.
Watch the video for these Peach Cobbler Egg Rolls!
Peach Cobbler Egg Rolls also known as Fried Peach Cobbler is unbelievably delicious. And they absolutely taste just like Peach Cobbler.
Well, they taste like my Peach Cobbler because I make it the easy way using rolled pie crusts.
Of course we're using canned peaches to make this recipe super easy. We like to keep things simple over here!
So let's get into this recipe so I can show you how it's done!
Ingredients needed to make the egg rolls:
For the cobbler:
- 1 large (12-ounce) can of sliced peaches in heavy syrup
- ½ c of unsalted butter
- ¼ c of dark brown sugar
- ¼ c of granulated sugar
- 1 ½ tsps of cinnamon
- ½ teaspoon of nutmeg
- 2 tsps of vanilla
- 1 tablespoon of cornstarch
For frying:
1 quart of vegetable oil
1 package of egg roll wrappers
For the cinnamon/sugar mix:
½ c of granulated sugar
1 tablespoon of cinnamon
For the powdered sugar glaze:
2 c of powdered sugar
2-3 tbsps of whole milk
For the egg roll sealer:
1 tablespoon of flour
3 tablespoon of water
Steps to make the Peach Cobbler Egg Rolls:
In a medium-sized saucepan, melt the stick of butter over low-medium heat. Then add the brown sugar (¼ c) and granulated sugar (¼ c) and whisk together.
Whisk the cinnamon and nutmeg into the mixture. Add the peaches including the syrup and stir together. Bring to a simmer and cook for approximately 15 minutes to soften the peaches.
Add the vanilla and mix. Add 6 tablespoons of the juice from the mixture to the cornstarch and stir quickly until combined.
Pour the mixture into the saucepan and stir together. Allow to simmer for approximately 2 more minutes.
Remove the mixture from the heat, sit to the side, and allow it to cool for about 10 minutes.
To make the egg roll sealer, mix the flour and water together. Prepare the egg rolls one at a time, by first brushing the inside edges of the egg roll wrapper.
Add 4 of the peaches (some of the juice will automatically come with the peaches) to the center of the egg roll wrapper.
Fold according to the package instructions or see the video for instructions. Then add the egg roll to another wrapper to prevent juice spillage.
Once you get halfway through rolling all of the egg rolls, pour the oil into a large sauce or frying pan and heat over medium heat.
Prepare a paper towel-covered dish and in a separate dish mix the (1 tbsp) cinnamon and (½ c) of granulated sugar together.
Peach Cobbler Egg Rolls
Once done preparing the egg rolls, fry about 3-4 egg rolls at a time depending on the size of your frying receptacle. Fry turning periodically until the egg rolls are golden brown.
Remove the egg rolls from the oil, place them on a paper towel-covered dish then immediately start rolling the egg rolls into the cinnamon sugar.
To prepare the powdered sugar drizzle, add the milk to the powdered sugar and mix together until combined. Once combined drizzle over the egg rolls as desired. Serve and enjoy!
Store any leftovers in an airtight container.
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Ingredients
- For the cobbler:
- 1 large (12 ounce) can of sliced peaches in heavy syrup
- ½ c (1 stick) of unsalted butter
- ¼ c dark brown sugar
- ¼ c granulated sugar
- 1 ½ tsps cinnamon
- ½ tsp nutmeg
- 2 tsps vanilla
- 1 tbps cornstarch
- For frying:
- 1 quart vegetable oil
- 1 package egg roll wrappers
- For the cinnamon/sugar mix:
- ½ c granulated sugar
- 1 tablespoon cinnamon
- For the powdered sugar glaze:
- 2 c powdered sugar
- 2-3 tbsps (whole) milk
- For the egg roll sealer:
- 1 tablespoon flour
- 2 tbsp water
Instructions
- In a large saucepan, melt the stick of butter over low-medium heat.
- Then add the brown sugar (¼ c) and granulated sugar (¼ c) and whisk together.
- Whisk the cinnamon and nutmeg into the mixture.
- Add the peaches including the syrup and stir together.
- Bring to a simmer and cook for approximately 15 minutes to soften the peaches.
- Add the vanilla and mix.
- Add 6 tablespoons of the juice from the mixture to the cornstarch and stir quickly until combined.
- Pour the mixture into the saucepan and stir together.
- Allow to simmer for approximately 2 more minutes.
- Remove the mixture from the heat and sit to the side and allow to cool for about 10 minutes.
- To make the egg roll sealer, mix the flour and water together.
- Prepare the egg rolls one at a time, by first brushing the inside edges of the egg roll wrapper.
- Add 4 of the peaches (some of the juice will automatically come with the peaches) to the center of the egg roll wrapper.
- Fold according to the package instructions or see the video for instructions.
- Then add the egg roll to another wrapper to prevent juice spillage.
- Once you get halfway through rolling all of the egg rolls, pour the oil into a large sauce or frying pan and heat over medium heat.
- Prepare a paper towel-covered dish and in a separate dish mix the (1 tbsp) cinnamon and (½ c) of granulated sugar together.
- Once done preparing the egg rolls, fry about 3-4 egg rolls at a time depending on the size of your frying receptacle. Fry turning periodically until the egg rolls are golden brown.
- Remove the egg rolls from the oil, place them on a paper towel-covered dish then immediately start rolling the egg rolls into the cinnamon sugar.
- To prepare the powdered sugar drizzle, add the milk to the powdered sugar and mix together until combined.
- Once combined drizzle over the egg rolls as desired.
- Serve and enjoy!
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