Print

Crispy Peach Cobbler Egg Rolls with Vanilla Bean Dipping Sauce

Two crispy, golden brown peach cobbler egg rolls on a white plate, one cut open showing warm peach filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this unique dessert fusion: crispy egg rolls filled with warm, spiced peaches. This recipe delivers the comfort of peach cobbler in a handheld, golden-fried package, perfect for parties or a quick sweet snack.

Ingredients

Scale
  • 12 egg roll wrappers
  • 2 cups fresh or frozen sliced peaches
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for sealing)
  • Vegetable oil, for frying
  • Powdered sugar, for dusting (optional)
  • For the Dipping Sauce: 1/2 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla bean paste

Instructions

  1. Prepare the peach filling: In a medium saucepan, combine the peaches, granulated sugar, cornstarch, cinnamon, and nutmeg.
  2. Cook the filling over medium heat, stirring often, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Remove from heat and stir in the lemon juice and vanilla extract. Let the filling cool completely.
  3. Assemble the egg rolls: Lay an egg roll wrapper on a clean surface with a corner pointing toward you. Place about 2 tablespoons of the cooled peach filling near the bottom corner.
  4. Fold the bottom corner over the filling. Fold in the left and right sides toward the center. Brush the top edge of the wrapper with the beaten egg, then roll tightly away from you until sealed. Repeat with the remaining wrappers and filling.
  5. Fry the egg rolls: Pour about 2 inches of vegetable oil into a deep, heavy-bottomed pot or deep fryer and heat to 350 degrees Fahrenheit (175 degrees Celsius).
  6. Carefully place 3 or 4 egg rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 2 to 3 minutes per side, turning occasionally, until they are golden brown and crispy.
  7. Remove the egg rolls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  8. Make the vanilla bean dipping sauce: Whisk together the powdered sugar, milk, and vanilla bean paste until smooth. Add more milk, a drop at a time, if the sauce is too thick.
  9. Serve the crispy peach cobbler egg rolls warm, dusted with powdered sugar if desired, alongside the vanilla bean dipping sauce.

Notes

  • For a baked option, brush the assembled egg rolls with melted butter and bake at 375 degrees Fahrenheit for 15 to 18 minutes, flipping halfway, until golden.
  • If you want a creamier texture, add 1 tablespoon of cream cheese to the cooled peach filling before rolling.
  • You can use crescent roll dough sheets in place of egg roll wrappers for a different texture, folding them into triangles or squares.

Nutrition

Find it online: https://cookingbyfelix.com/peach-cobbler-egg-rolls-recipe/