These peach cobbler egg rolls are like summer in your mouth. They are filled with juicy fresh peaches, brown sugar, warm cinnamon and sweet vanilla. After frying they are rolled in cinnamon sugar and served with vanilla ice cream.
4cupsFresh yellow peachespeeled, pitted and sliced
½cupDark brown sugar
½teaspoonCinnamonground
¼teaspoonSalt
2tablespoonCorn starch
1Lemonjuiced
1teaspoonVanilla extract
2tablespoonButterunsalted
Egg Rolls
12Egg roll wrappers
1 Egg
1tablespoonWater
Canola oilfor frying
Cinnamon Sugar
½cupGranulated white sugar
2tablespoonCinnamonground
For Serving
Vanilla ice cream optional
Instructions
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.
Assembly
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.