These peach cobbler egg rolls are the perfect dessert to make when peaches are in season. They are loaded with fresh peaches, warm spices and have a crispy golden shell that is to die for.
You and your family will love this new take on the traditional peach cobbler!
These peach cobbler egg rolls are pure comfort and have all the delicious flavors of a classic peach cobbler. They are fruity with just the right amount of cinnamon flavor.
Once deep fried, these dessert egg rolls are rolled in cinnamon sugar and served with vanilla ice cream. It's hard to have just one!
Why You Will Love This Recipe
- Homemade peach filling. This simple peach cobbler filling is the best part of this dessert. It has a strong peach flavor and lots of delicious cinnamon.
- Can be made all year long. Although this recipe calls for fresh preaches, you can alternatively use frozen peaches so that you can enjoy this dessert all year long.
- Simple to make. Aside from peeling the peaches, this recipe is effortless and so easy to make.
- Make a head. You can cook the peaches and make the filling a head of time.
- Great for gatherings. These eggs rolls are a great dessert to serve for a crowd. Place them onto a platter and let guests help themselves.
For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Fresh peaches- I use yellow peaches in this recipe. Make sure the peaches are ripe but still somewhat firm. Alternatively, you can use frozen peaches.
- Brown sugar- I use dark brown sugar for it's warm sweetness. You can also substitute light brown sugar.
- Lemon juice- Use fresh lemon juice for the best flavor. The lemon juice helps balance the flavors so the filling is not overly sweet.
- Cinnamon- Use ground cinnamon to give the filling it's classic peach cobbler flavor.
- Vanilla extract- Skip the imitation stuff and use a good quality pure vanilla extract.
- Corn starch- Used as a thickening agent for our filling.
- Egg roll wrappers- You can find these in the refrigerator section at your local grocery store and in almost all Asian markets. Make sure to get egg roll wrappers rather than spring roll wrappers, which are a lot smaller in size.
- Oil for frying- I use Canola oil, but you can use any other oil for frying. Just make sure it has a mild flavor and a high smoking point.
- Cinnamon sugar- I mix ½ cup of granulated white sugar with 2 tablespoon of ground cinnamon.
Step By Step Instructions
STEP 1: Peel peaches. With a sharp hand peeler, use light pressure to peel peaches. Start at the top of the peach moving down to the bottom. Peel around the peach until the skin is completely removed. Cut into ½" slices.
STEP 2: Make peach cobbler filling. Place peaches, brown sugar, salt, cinnamon, cornstarch, lemon juice and butter inside a medium size saucepan. Bring to a simmer and cook peaches for 5 minutes until bubbly and thick. Stir in vanilla extract. Place inside the refrigerator to chill for 30 minutes.
STEP 3: Fill egg rolls. Place egg roll wrapper onto a dry surface in a diamond configuration (so the corner edge is facing you.). Place ¼ cup of filling on the lower portion of the wrapper.
STEP 4: Wrap egg rolls. Roll the corner closest to you over the filling, tucking it under the filling. Gently press down on each side of the filling to flatten the wrapper.
Next, fold over both sides of the wrapper towards the middle. Brush egg wash on the opposite corner of the wrapper (away from you.). Tightly roll up egg roll until completely sealed.
STEP 5: Cook egg rolls. Preheat oil to 350°. Carefully place egg rolls into hot oil, making sure to not overcrowd the pan. Cook for 5 minutes until golden brown.
STEP 6: Coat with cinnamon sugar. Once egg rolls are done cooking, place onto a wire rack to drain oil. Immediately roll in cinnamon sugar. Serve with vanilla ice cream (optional).
Keep the egg roll wrappers inside a Ziplock freezer bag or use a piece of plastic wrap to prevent them from drying out and tearing.
Make sure to chill your filling completely. If the peaches are too warm, this will cause the wrappers to get soggy and easily tear.
Use a candy thermometer to ensure you have the correct temperature, not only at the beginning but throughout the entire cooking process.
Do not overcrowd the pan or else the temperature of the oil will drop too low. You also want to leave enough room for the egg rolls to cook so you can easily flip them over.
Do not overfill your egg rolls. I find ¼ cup of filling or 3-4 peaches is a good amount for rolling up your egg rolls.
Yes, you can make the filling ahead of time and refrigerate until you are ready to assemble. But if you need to roll them more than a day in advance, I would recommend freezing them.
Make sure to preheat your oil to 350° and to not overcrowd you pan. Both of these will cause your egg rolls to absorb a lot of the oil, resulting in a greasy and soggy egg roll.
Keep your egg roll wrappers covered while you are assembling. Also, make sure your filling is completely cool and do not over fill your wrappers. Brush enough egg wash to seal all the corners and roll up tightly.
Storing and Freezing
Store any leftover peach cobbler egg rolls inside an airtight container. Refrigerate for 3-4 days.
To reheat, place inside a 350° toaster over for 8-10 minutes. Flip over halfway through heating time to ensure all sides get crispy and warmed through.
To freeze uncooked egg rolls, place them in a single layer and wrap with cling film. Place inside a Ziplock freezer bag to keep them fresh. Freeze for up to 30 days.
When ready to cook, follow the same directions in the recipe and cook egg rolls directly from the freezer without thawing. You may need to cook for a few extra minutes to ensure filling is warmed through.
To freeze cooked egg rolls, first make sure they are completely cool. Wrap in cling film and place them inside a Ziplock freezer bag. Reheat the egg rolls in the oven or fry again without thawing.
Other Dessert Recipes To Try
Peach Cobbler Egg Rolls
Peach Cobbler Filling
- 4 cups Fresh yellow peaches peeled, pitted and sliced
- ½ cup Dark brown sugar
- ½ teaspoon Cinnamon ground
- ¼ teaspoon Salt
- 2 tablespoon Corn starch
- 1 Lemon juiced
- 1 teaspoon Vanilla extract
- 2 tablespoon Butter unsalted
- 12 Egg roll wrappers
- 1 Egg
- 1 tablespoon Water
- Canola oil for frying
- ½ cup Granulated white sugar
- 2 tablespoon Cinnamon ground
- Vanilla ice cream optional
Peach Cobbler Filling
- Peel peaches with vegetable peeler. Starting from the top in a downward motion. Continue all the way around the peach. Remove pit and cut peaches into ½" slices.
- Add peaches, brown sugar, cinnamon, lemon juice, salt, cornstarch and butter into a medium size saucepan. Heat on medium until mixture begins to bubble. Cook for 5 minutes until thickened. Stir in vanilla extract.
- Pour peach filling into a bowl and refrigerate for 30 minutes until chilled.
- Take each egg roll skin and place onto a dry surface with corner edge facing you. Add about ¼ cup of filling or 3-4 peaches on the lower portion of the wrapper.
- Take edge that is closes to you and fold over the filling and tuck underneath. Press each side of the filling down to flatten wrapper. Fold over left and right sides of the wrapper towards the center.
- Brush opposite end of the wrapper with egg wash. Roll wrapper tightly and place onto a plate with the seam side down.
Deep Fry Egg Rolls
- Preheat oil to 350 degrees. Carefully add 3-4 egg rolls at a time. Fry for 5 minutes or until deep golden brown. Remove egg rolls and place onto a wired rack to drain oil.
- Roll in cinnamon sugar and serve with vanilla ice cream.