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 recipe except that instead of using Pillsbury rolled pie crusts, were using egg roll wrappers. And to make it even easier we are using canned peaches. We like to keep things simple over here!
So let's get into this recipe so I can show you how it's done!
More recipes ---> Buttermilk Pound Cake, Sour Cream Pound Cake, Banana Pudding Pound Cake, Kentucky Butter Cake, Sock it to Me Pound Cake, Coconut Cream Cheese Pound Cake, Cream Cheese Pound Cake, Condensed Milk Pound Cake, Cookies and Cream Mason Jar Ice Cream, Fried Peach Pies
Ingredients needed to make the Egg Rolls:
For the cobbler:
For frying:
For the cinnamon/sugar mix:
For the powdered sugar glaze:
- Powdered sugar
- Milk
For the egg roll sealer:
- Flour
- 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.
Steps continued...
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.
How to fry the Egg Rolls and make the glaze
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.
Frequently Asked Questions:
Store them in an airtight container in the refrigerator.
Heat them in the microwave for approximately 45 seconds or to your desired temperature.
Ice Cream is always a great option.
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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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