I love this recipe because it’s simple yet impressive. The peach filling comes together quickly on the stovetop, and the crispy egg roll wrappers add that delightful crunch I can’t resist. The cinnamon sugar coating gives them that nostalgic cobbler flavor, while the drizzle of vanilla glaze makes them taste like a bakery treat. They’re quick to make, easy to serve, and guaranteed to disappear fast.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 ½ cups diced peaches (fresh, frozen, or canned in juice) ⅓ cup brown sugar ½ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg 2 teaspoons cornstarch 8 egg roll wrappers 2 tablespoons unsalted butter, melted ½ cup granulated sugar 1 teaspoon ground cinnamon ½ cup powdered sugar (for glaze) 2 tablespoons milk (for glaze) ½ teaspoon vanilla extract (for glaze) Oil for frying (vegetable or canola)
Directions
I start by combining the diced peaches, brown sugar, cinnamon, nutmeg, and cornstarch in a medium saucepan over medium heat. I stir frequently until the mixture thickens and the peaches soften slightly, then set it aside to cool.
I lay an egg roll wrapper in a diamond shape and place about 2 tablespoons of the peach filling in the center. I fold the bottom corner over the filling, fold in the sides, and roll tightly, moistening the top corner with a bit of water to seal it shut.
I heat oil in a deep skillet or pot to 350°F (175°C) and fry the egg rolls in small batches for about 2–3 minutes per side until they turn golden brown. Then I transfer them to paper towels to drain.
While they’re still warm, I mix the granulated sugar and cinnamon in a shallow bowl and roll each egg roll in the mixture until well coated.
For the glaze, I whisk together powdered sugar, milk, and vanilla extract until smooth, then drizzle it over the egg rolls before serving.
Servings and Timing
This recipe makes about 8 egg rolls. It takes roughly 15 minutes to prep and 10 minutes to cook, for a total time of around 25 minutes.
Variations
I like to change things up by using other fruits such as apples, blueberries, or strawberries instead of peaches. For a richer filling, I sometimes add a spoonful of cream cheese to each egg roll before sealing. If I’m looking for a lighter version, I bake them at 400°F for about 15–18 minutes, brushing them with melted butter beforehand to keep that golden finish. A dusting of powdered sugar instead of glaze also makes a lovely, simple topping.
Storage/Reheating
I store leftover egg rolls in an airtight container at room temperature for up to a day or refrigerate them for up to 3 days. To reheat, I pop them in the oven or air fryer at 350°F for about 5–7 minutes to crisp them back up. I avoid microwaving since it makes the wrappers soggy. The glaze can be made fresh before serving if needed.
FAQs
Can I use canned peaches for this recipe?
Yes, I often use canned peaches in juice—just make sure to drain them before cooking.
Can I bake these instead of frying?
Absolutely. I bake them at 400°F for 15–18 minutes, brushing them with melted butter for that golden color.
Can I air fry the egg rolls?
Yes, I cook them in an air fryer at 375°F for 8–10 minutes, flipping halfway through until crisp.
How do I keep them from bursting while frying?
I seal the edges tightly with water and make sure the oil is at the right temperature before frying.
Can I make the filling ahead of time?
Yes, I often prepare the peach filling a day in advance and store it in the fridge until I’m ready to assemble.
What’s the best way to serve these?
I like to serve them warm with the vanilla glaze drizzled on top and sometimes a scoop of vanilla ice cream on the side.
Can I use other fruits instead of peaches?
Yes, apples, berries, or even pears make great alternatives with similar preparation.
Can I freeze peach cobbler egg rolls?
Yes, I freeze them before frying on a baking sheet, then transfer to a bag. When ready, I fry them straight from frozen.
How do I keep the egg rolls crispy?
I let them cool on a wire rack instead of paper towels and avoid covering them while still hot.
Can I make these gluten-free?
Yes, I use gluten-free egg roll wrappers or rice paper sheets if available.
Conclusion
These Peach Cobbler Egg Rolls are my go-to dessert when I want something quick, warm, and full of comforting flavor. I love the contrast between the crispy, golden shell and the gooey, cinnamon-spiced peach filling. Finished with cinnamon sugar and a drizzle of vanilla glaze, they’re a perfect little indulgence that never fails to impress.
Peach Cobbler Egg Rolls are a crispy, golden dessert filled with warm, cinnamon-spiced peaches and finished with a coating of cinnamon sugar and a drizzle of sweet vanilla glaze. They’re a handheld twist on the classic peach cobbler—crunchy on the outside, gooey on the inside, and absolutely irresistible.
Total Time:25 minutes
Yield:8 egg rolls
Ingredients
1 ½ cups diced peaches (fresh, frozen, or canned in juice)
⅓ cup brown sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
2 teaspoons cornstarch
8 egg roll wrappers
2 tablespoons unsalted butter, melted
½ cup granulated sugar
1 teaspoon ground cinnamon
½ cup powdered sugar (for glaze)
2 tablespoons milk (for glaze)
½ teaspoon vanilla extract (for glaze)
Oil for frying (vegetable or canola)
Instructions
In a medium saucepan over medium heat, combine diced peaches, brown sugar, cinnamon, nutmeg, and cornstarch. Stir frequently until the mixture thickens and the peaches soften slightly. Set aside to cool.
Place an egg roll wrapper in a diamond shape and spoon about 2 tablespoons of the peach filling into the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly, sealing the edge with a bit of water.
Heat oil in a deep skillet or pot to 350°F (175°C). Fry the egg rolls in small batches for 2–3 minutes per side, until golden brown. Transfer to paper towels or a wire rack to drain.
In a shallow bowl, mix granulated sugar and cinnamon. Roll the warm egg rolls in the mixture until well coated.
To make the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the egg rolls before serving.
Notes
Use other fruits like apples, blueberries, or strawberries as filling variations.
For a lighter version, bake at 400°F for 15–18 minutes, brushing with melted butter beforehand.
Air fry at 375°F for 8–10 minutes, flipping halfway for even crispness.
Add a spoonful of cream cheese to the filling for extra richness.
Reheat leftovers in an oven or air fryer to maintain crispiness; avoid microwaving.
