Peach Cobbler Egg Rolls are a fun twist on a classic dessert that combine crispy, golden egg roll wrappers with sweet, juicy peach filling and warm cinnamon spices. When you bite into one, you get this wonderful crunch followed by a soft, fruity surprise. It’s like summer in every bite with a little bit of playful crunch on the outside.
I love making these for family gatherings or when friends come over because they’re easy to share and a little unexpected. Wrapping up the peach cobbler flavors in egg rolls is such a clever idea—it’s quick to make and tastes amazing warm, especially when served with a scoop of vanilla ice cream or a drizzle of honey. Plus, if you add a sprinkle of cinnamon sugar on top before baking, it gives a nice little extra sweet crunch.
One of my favorite ways to enjoy these is fresh out of the oven when the peach filling is still warm and bubbling a bit. They remind me of lazy summer afternoons spent picking fruit and then turning it into something simple and satisfying that everyone loves. If you want a dessert that’s both familiar and a bit playful, Peach Cobbler Egg Rolls are a great choice to have up your sleeve.
Key Ingredients & Substitutions
Peaches: Fresh peaches offer the best flavor, but canned peaches (well-drained) work fine when fresh ones aren’t in season. You can also swap for nectarines for a little variation.
Egg Roll Wrappers: These create the crisp shell and hold everything together. If you want a lighter option, try spring roll wrappers or even phyllo dough, but watch the cooking time as they can burn faster.
Sugars & Spices: The brown and granulated sugars balance sweetness, while cinnamon gives warmth. Nutmeg is optional but adds a subtle depth. Maple syrup can replace sugars for a unique taste.
Cornstarch: This thickens the peach filling, making sure it doesn’t get too runny inside the egg rolls. If you don’t have cornstarch, arrowroot or flour mixed with water works well.
How Do I Wrap and Seal Peach Cobbler Egg Rolls Without Them Opening During Frying?
Sealing your egg rolls tightly is key to keep the filling inside when frying. Here’s how to do it right:
- Place the filling near the bottom corner but don’t overfill—2-3 tablespoons is perfect.
- Fold the bottom corner over the filling, then bring the side corners in snugly to create neat edges.
- Roll up firmly but gently towards the top corner.
- Brush a little beaten egg or water on the top corner’s edge to act as glue for sealing.
- Press down firmly on the sealed edge so it sticks well.
Chilling the wrapped egg rolls for 10-15 minutes before frying can help the wrapper firm up and hold better during cooking. Avoid overfilling or rushing the wrapping step to prevent bursting while frying.
Equipment You’ll Need
- Medium saucepan – perfect for cooking the peach filling evenly without burning.
- Mixing bowl – handy for mixing ingredients or holding your egg wash for sealing.
- Pastry brush – helps you spread egg wash neatly to seal the egg rolls.
- Deep frying pan or pot – needed for frying the egg rolls to golden, crispy perfection.
- Slotted spoon – great for lifting egg rolls out of hot oil and draining excess oil.
- Paper towels – essential to absorb oil and keep your egg rolls crisp.
- Plate or tray – to arrange egg rolls before and after frying.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the filling for a nice crunch and nutty flavor.
- Swap peaches for apple cinnamon filling for a classic fall twist.
- Mix in a bit of cream cheese for a rich, creamy texture inside your egg rolls.
- Try adding a pinch of ginger or cardamom for a spicy, warm flavor boost.
How to Make Peach Cobbler Egg Rolls
Ingredients You’ll Need:
For the Peach Filling:
- 3 cups fresh peaches, peeled and diced (or canned peaches, drained)
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the Wrapping and Frying:
- 12 egg roll wrappers
- 1 egg, beaten (to seal)
- Vegetable oil, for frying
- Powdered sugar, for dusting
Optional Sides:
- Vanilla ice cream
- Sliced fresh peaches
- Caramel sauce or honey
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the filling and wrap the egg rolls. Frying will add another 10 minutes, depending on batches. Overall, plan for about 30-35 minutes from start to finish, including cooling time for the filling.
Step-by-Step Instructions:
1. Make the Peach Filling:
In a medium saucepan over medium heat, combine diced peaches, granulated sugar, brown sugar, cinnamon, nutmeg (if using), and lemon juice. Stir often and heat until the mixture bubbles gently.
Mix the cornstarch with one tablespoon of water to create a smooth slurry. Stir this into the peach mixture, cooking for another 2-3 minutes while constantly stirring until thickened.
Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature before assembling.
2. Wrap the Egg Rolls:
Lay an egg roll wrapper flat on a clean surface in a diamond shape. Place 2-3 tablespoons of peach filling near the bottom corner.
Fold the bottom corner over the filling, then fold in the left and right corners tightly over the filling. Roll up toward the top corner. Brush beaten egg on the top edge to seal the roll securely.
Repeat this with all wrappers and filling.
3. Fry and Serve:
Heat vegetable oil in a deep frying pan or pot to 350°F (175°C). Fry egg rolls in batches for 2-3 minutes, turning occasionally, until golden brown and crispy.
Remove with a slotted spoon and drain on paper towels.
Dust with powdered sugar and serve warm. For an extra special treat, add vanilla ice cream, sliced peaches, or a drizzle of caramel sauce or honey.
Can I Use Frozen Peaches Instead of Fresh?
Yes! Just make sure to thaw the peaches completely and drain any excess liquid before using to avoid soggy egg rolls.
Can I Bake These Instead of Frying?
Absolutely! Preheat your oven to 400°F (200°C), brush the egg rolls lightly with oil, and bake for 15-20 minutes until crispy and golden, turning halfway through.
How Should I Store Leftover Egg Rolls?
Store cooled egg rolls in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or air fryer to keep them crispy.
Can I Substitute the Egg Wash?
Yes, you can use a little water or milk to seal the wrappers if you prefer, but beaten egg gives the best stickiness and color.
