Peach Cobbler Egg Rolls
You’ll love these Peach Cobbler Egg Rolls made with all the flavors of a peach cobbler and wrapped up in a cinnamon sugar coated egg roll!
Dessert Egg Rolls
Chances are you may have seen these delicious crunchy, crispy Peach Cobbler Egg Rolls on some creative dessert menus recently. It’s everything you love about a delicious bowl of Peach Cobbler, all wrapped up in a sweet crunchy egg roll wrapper! We really enjoyed making these (so much so, I’ve made them a bunch of times since!)
I just had to make these. They are the best. Highly recommended!
– Bob
Frequently Asked Questions
While you could use fresh peaches, I prefer to use canned peaches since they’re already peeled, sliced and cored. Fresh peaches may not end up getting soft enough by the time the egg roll is done. However, having said all of that, I have not tested it so if you give it a try, let me know!
Yes. You won’t get the same super crispy, deeper golden brown color that you’d get with deep frying them though.
To make these in the Air Fryer, make sure the wrappers (after rolling) are sprayed all over with a non-stick cooking spray (I prefer olive oil) place in air fryer basket (making sure there is space between them) and air fry at 375F for 5 minutes. Flip them over and bake for another 5 minutes.
Also, be sure to spray your wrappers again before rolling them in the cinnamon sugar or they might not get coated well.
If you find they aren’t crispy that means your oil isn’t getting hot enough before you fry them. Don’t forget to use that thermometer to make sure the oil reaches 350F and stays there during the whole frying process.
You can make the filling ahead of time and freeze it in a freezer safe container or freezer bag. I would not recommend constructing the egg rolls and freezing them without cooking. If you would like to freeze the egg rolls whole, I would cook them first. Let cool and wrap well with foil and store in the freezer for up to 3 months. Reheat in the oven.
At my local grocery store, they keep the egg roll wrappers in the freezer section. Some grocery stores will have them in the produce section or sometimes the deli section. If all else fails, ask your local store attendants.
Just like your savory egg rolls, the key to keeping them from falling apart is two-fold. Do not overstuff them with the peach filling and be sure to seal them with wet fingertips before frying. Both of these tips should help you make the best treats.
Leftovers should be stored in an airtight container or should be wrapped individually and can be kept in the fridge for up to 3 days. I’d suggest reheating in the oven to try and crisp them up again. Ditch the microwave, it’ll just make them soggy.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- canned peaches– in 100 % juice. You can also use frozen peaches that have been thawed (see my Frequently Asked Questions above about using fresh peaches)
- salted butter
- granulated sugar
- light brown sugar If you don’t have light brown sugar, you can double up on white sugar or use dark brown sugar.
- vanilla extract
- cornstarch – this is your thickener when it gets dissolved in the extra peach juice from the can. I recommend it over using flour.
- ground cinnamon– You could swap this out with nutmeg or make a combination of the two.
- egg roll wrappers – My ingredient image shows Egg Roll/Spring Roll Wrappers but they are true egg roll wrappers that are thicker. A spring roll wrapper is usually much thinner and may not hold up as well to this thicker filling.
- powdered sugar
- milk
How To Make Peach Cobbler Egg Rolls
Drain peaches and reserve 1 Tablespoon of the juice. In a small bowl, mix juice with 1 Tablespoon of cornstarch. Set it aside. In a saucepan, melt butter over medium-high heat. To the saucepan add white sugar, brown sugar, cinnamon and vanilla extract. Bring to a boil and whisk in cornstarch mixture. Reduce heat to medium and continue to cook for several minutes, until thickened. Then gently stir in peaches.
Remove from heat and let the filling cool. In a shallow dish or plate, combine ½ cup of sugar and ½ teaspoon of cinnamon. Set aside. After the filling has cooled, fill a small bowl with water and prepare a space to start rolling the egg rolls. Lay out an egg roll wrapper and place a spoonful of filling onto the middle of the wrapper.
Dip your finger in the water and wet all around the edges of the wrapper. Fold over the left corner of the wrapper and then the right. Next, fold the bottom corner of the wrapper up. Now, start rolling the egg roll.
In a heavy duty pan, heat 2-3 inches of oil to 350 degrees. Fry egg rolls in batches for 3 minutes on one side. Flip and fry an additional 3 minutes until golden brown. Remove egg rolls from oil and toss in cinnamon sugar mixture. Let cool on a wire cooling rack.
In a small bowl, whisk together powdered sugar, milk, and vanilla. Mix well until all clumps are broken up. Serve with warm egg rolls.
Craving More Recipes?
- Apple Pie Egg Rolls
- Peach Dumplings
- Peach Dump Cake
- Skillet Peach Cobbler
- Homemade Peach Pie Filling
- Peach Butter Swim Biscuits
- Peach Yum Yum
- Peaches and Cream Dessert
- Baked Peaches
- Fresh Peach Cake
- Country Peach Cobbler
- Peaches and Cream Bars
- Peach Cobbler Cake
Peach Cobbler Egg Rolls
Ingredients
- 2 (15 ounce) cans of peaches in 100% juice (1Tablespoon of juice reserved)
- 1 Tablespoon cornstarch
- 4 Tablespoons salted butter
- 1 cup white sugar, divided use
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon, divided use
- 1 teaspoon pure vanilla extract
- 8 egg roll wrappers
- canola or peanut oil (for frying)
Optional Icing Dip:
- ½ cup powdered sugar
- 2 teaspoons milk
- ¼ teaspoon vanilla extract
Instructions
- Drain 2 (15 ounce) cans of peaches in 100% juice and reserve 1 Tablespoon of the juice. In a small bowl, whisk together juice with 1 Tablespoon cornstarch. Set it aside.
- In a saucepan, melt 4 Tablespoons salted butter over medium-high heat.
- To the saucepan add 1/2 cup white sugar, ½ cup packed light brown sugar, 1/4 teaspoon cinnamon and 1 teaspoon pure vanilla extract. Bring to a boil and whisk in cornstarch mixture. Reduce heat to medium and continue to cook for several minutes, until thickened.
- Then gently stir in drained peaches. Remove from heat and let the filling cool.
- In a shallow dish or plate, combine the remaining ½ cup of sugar with the remaining 1/4 teaspoon cinnamon Set aside.
- After the filling has cooled, fill a small bowl with water and prepare a space to start rolling the egg rolls.
- Lay out an egg roll wrapper and place a spoonful of filling onto the middle of the wrapper. Dip your finger in the water and wet all around the edges of the wrapper.
- Fold over the left corner of the wrapper and then the right. Next, fold the bottom corner of the wrapper up.
- Now, start rolling up the egg roll.
- Continue with the rest of the egg rolls.
- In a heavy duty pan, heat 2-3 inches of canola or peanut oil to 350F degrees.
- Fry egg rolls in batches for 3 minutes on one side. Flip and fry an additional 3 minutes until golden brown.
- Remove eggrolls from oil and toss in cinnamon sugar mixture. Let cool on a wire cooling rack.
Optional Icing Dip Instructions:
- In a small bowl, whisk together ½ cup powdered sugar, 2 teaspoons milk and ¼ teaspoon vanilla extract. Mix well until all clumps are broken up.
- Serve with warm egg rolls.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I can’t wait to try these
I just had to make these. They are the best. Highly recommended!
Thanks so much Bob!