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Peach cobbler egg rolls combine the juicy sweetness of ripe peaches with the crunch of golden-fried egg roll wrappers. They bring the classic comfort of peach cobbler into a fun hand-held treat, perfectly rolled and dusted with cinnamon sugar. The first time I made these was for a backyard summer dinner and they stole the show, especially with a big scoop of vanilla ice cream on top.
I love how quickly these come together once the filling is ready. My family devoured them before they cooled down.
Ingredients
- Fresh yellow peaches: Packed with sweet flavor and natural juice use peaches that have a slight give when pressed for the best taste and texture
- Dark brown sugar: Brings a rich caramel note to the filling opt for dark for deeper taste
- Ground cinnamon: Adds warmth and classic cobbler flavor fresher spices have the most aroma
- Salt: A pinch sharpens the sweetness of the peaches use fine salt so it blends in easily
- Corn starch: Thickens the filling look for powder that clumps when pinched which usually means it is fresh
- Lemon juice: Brightens and balances the sweetness always use fresh squeezed
- Vanilla extract: Rounds out the flavor pure extract brings the best results
- Unsalted butter: Creates a glossy finish and rich taste use high quality butter for best flavor
- Egg roll wrappers: Hold the filling and get shatteringly crisp when fried check for pliable wrappers with no cracks
- Egg and water: Used for a sealing wash ensure eggs are cold for easiest brushing
- Canola oil: Neutral taste ideal for frying look for oil specified for frying temperatures
- Granulated white sugar and more ground cinnamon: For the final cinnamon sugar coating use superfine sugar for best texture
- Vanilla ice cream for serving: Optional but it melts into the warm egg rolls beautifully
Step-by-Step Instructions
- Prepare the Peach Filling:
- Peel peaches using a vegetable peeler starting from the top and working downward. Slice peaches into thick half-inch slices after removing the pits. Place sliced peaches in a medium saucepan.
- Make the Filling:
- Add brown sugar cinnamon lemon juice salt corn starch and butter to the saucepan with the peaches. Cook over medium heat until the mixture bubbles. Continue cooking for five minutes letting the filling thicken and the peaches soften. Stir in vanilla extract at the end.
- Chill the Filling:
- Transfer the hot peach filling to a bowl. Place it in the refrigerator for thirty minutes so it thickens further and is easier to wrap.
- Assemble the Egg Rolls:
- Lay each egg roll wrapper on a dry surface with a pointed corner facing you. Spoon about a quarter cup of chilled filling onto the lower third of the wrapper. Fold the closest edge over the filling and tuck it under squeezing gently to flatten. Fold the left and right sides toward the middle to seal the ends. Brush a bit of egg wash on the far tip for a good seal then roll up tightly and place seam side down on a plate.
- Fry the Egg Rolls:
- Heat canola oil until it reaches 350 degrees in a deep pan. Gently lower three or four egg rolls in at a time frying for five minutes until evenly golden and crisp. Lift out with tongs and let drain on a rack.
- Coat and Serve:
- Mix sugar and cinnamon for coating. Roll hot fried egg rolls in this mixture making sure to cover all sides. Serve while warm piled high with vanilla ice cream if desired.
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The dark brown sugar gives the peach filling a caramel taste that I absolutely love. Every time I cook the peaches down the kitchen fills with that irresistible cobbler smell and it reminds me of summer picnics with my cousins when peaches were at their peak.
Storage Tips
If you want to store leftovers let the egg rolls cool completely first. They keep well in an airtight container in the fridge for up to two days. To refresh crispness bake them in a hot oven for a few minutes. Fried but uncoated rolls can also be wrapped and frozen before rolling in cinnamon sugar just reheat and toss in sugar right before serving.
Ingredient Substitutions
If fresh peaches are out of season you can use good quality frozen peaches just thaw and drain off extra liquid. Light brown sugar or white sugar work if dark brown is unavailable though the flavor will be more mild. For a dairy free version swap butter with coconut oil and use egg roll wrappers without egg.
Serving Suggestions
Peach cobbler egg rolls go perfectly with a scoop of ice cream on top. They also pair well with a drizzle of caramel sauce or a sprinkle of toasted nuts for crunch. For parties cut each egg roll in half so guests can grab and taste without committing to a whole one.
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Cultural and Historical Context
Egg rolls might be thought of as a savory dish but sweet versions have become a trend at fairs and food trucks across the US. The cobbler filling takes inspiration from classic Southern peach cobbler where the combination of cinnamon sugar and stone fruit is truly iconic.
Recipe FAQs
- → Can I use canned peaches instead of fresh?
Yes, canned peaches can be used if drained well. Fresh peaches provide the best flavor, but canned work in a pinch.
- → How do I keep egg rolls from getting soggy?
Let the filling cool completely and ensure egg rolls are fried until deep golden. Drain fried rolls on a wire rack for crispness.
- → Can egg rolls be made ahead of time?
You can assemble the rolls a few hours in advance and keep them chilled. Fry just before serving for best results.
- → What dipping sauce goes well with peach egg rolls?
Vanilla ice cream is a fantastic pairing. You could also drizzle with caramel or serve with sweetened whipped cream.
- → Is there a way to bake instead of fry?
Baking at 400°F, brushed lightly with oil, produces a crisp exterior, though it may not be as crunchy as frying.