Looking for a fun new handheld dessert twist with all the right flavors and textures? These Dessert Peach Cobbler Eggs Rolls are crispy and sweet handheld heaven!
Living in Georgia, fresh peaches are one of my favorite stone fruits to make desserts with (see this Peach Mango Pie next!). They provide tons of sweet, fruity flavor, and the texture holds up well to baking, or in this case, frying, without getting too mushy!
The crispy egg roll wrap is the perfect exterior to the gooey, peachy, sweet peach cobbler filling. Plus, this fruity dessert recipe requires just 5 ingredients!
As a mom with a packed schedule and passion for sweet treats, a 5-ingredient dessert recipe that comes together in 30 minutes is at the top of my list! This dessert egg roll recipe is not only easy and efficient but elevated in its uniqueness and variety of textures.
Peach Cobbler Egg Rolls Ingredient Highlights
Any egg roll wrappers will do! Fresh peaches of any variety work here, ripe and ready with skin on.
You’ll need oil to fry your egg rolls in or oil spray if you’re air frying.
Egg Rolls with Peach Cobbler Filling Tips and Tricks
How to Make Peach Cobbler Egg Rolls
Rinse your peaches and slice around the pit into 8 roughly even pieces. Then, remove the pit and add your sliced peaches to a large saucepan.
I like to keep the skins on for a little bit of extra color and texture. Plus, let’s face it, it’s much easier! But if you want to, you can remove the peels of the peaches.
Next, add the sugar to the peaches and simmer over high heat until the liquid releases and the sugar is dissolved. Then, simmer for another 5-8 minutes until the juice starts to thicken.
Now, add the cornstarch and continue to stir over medium heat until cornstarch is integrated, and the liquid thickens to form a syrup. Voila! you have whipped up your peach cobbler filling!
Remove your filling from the pan and allow it to cool for 5 minutes or so, just so it’s not too hot to handle as you’re forming your egg rolls.
Now it’s time to start forming your egg rolls! Grab a little dish of water and put it nearby so you can easily wet your pointer finger.
Lay an egg roll wrapper flat on a plate or cutting board and use your wet pointer finger to add water to the edges of all four sides of the wrapper.
Next, add your peach cobbler filling to the center of the wrapper, stretching diagonally from one corner to the opposite corner.
2 tablespoons of filling should do the trick. Overstuffing them is not ideal—we want to make sure the filling is securely wrapped so it does not leak out into the hot oil or the air fryer while we are cooking them.
Working with the two corners that contain the sweet peach filling, fold over both corners, so that they are resting on top of the filling as pictured below.
Then, fold one of the remaining corners over the filling, tucking the wrapper under and rolling like a burrito. Use a little dab of water on your pointer finger to seal the egg roll shut.
Before dropping your egg rolls in, make sure your frying oil is nice and hot. Depending on the size of your pot, you will need anywhere from ½ cup to 1 cup of coconut, canola, or vegetable oil.
You are aiming for it to be about 1 inch deep so that one side of the dessert egg roll can be completely submerged in the oil before flipping it over.
Add the oil to a large saucepan or shallow pot over medium heat, turn on your thermometer, and monitor the temperature of the oil.
The oil needs to be right around 370°F throughout the frying process. I use this affordable, multi-functional thermometer to monitor my oil.
Once your oil has reached 370°F, use tongs or a sieve to carefully drop your egg rolls in, one at a time, ensuring that one full side of the egg roll is submerged.
It’s best not to overcrowd your pan. I usually just cook 2 or 3 dessert egg rolls at a time.
Once you notice the bottom starting to turn a golden brown color, flip the egg rolls so they cook evenly on both sides.
All in all, it should only take about 4-6 minutes for your egg rolls to full cook to crispy perfection.
If you’re cooking these peach cobbler egg rolls in the air fryer instead of deep-frying, use oil spray to lightly coat your egg rolls in oil.
I find the best way to remove your dessert egg rolls from the hot oil is with a sieve or a skimmer. Just scoop them up one at a time and transfer them to a stack of 2 or 3 paper towels to soak up excess oil.
If you’re using the air fryer—don’t skip the step! You still may have a little excess oil to soak up.
How I Store Leftover Peach Egg Rolls
Peach Cobbler Egg Rolls will last in an air-tight container in the refrigerator for 3-4 days.
To reheat them, bake them in the oven at 350°F for about 10-15 minutes, until heated through and the exterior starts to get crispy again.
Or you can reheat these in the air fryer at 325 °F for about 5 minutes.
5-Ingredient Peach Cobbler Egg Rolls
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Bamboo Paper Towels (optional)
- Kitchen Skimmer (optional)
Ingredients
- 5 fresh peaches, cored and sliced
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- 8 egg roll wrappers (I used Nasoya vegan egg roll wrappers)
- 1 ½ cups coconut. canola, or vegetable oil (or oil spray for air fryer option)
Instructions
Peach Cobbler Egg Rolls
- Rinse your peaches and slice them into 8 roughly even pieces around the pit. Remove the pit and add your peach slices to a large saucepan or shallow pot.5 fresh peaches, cored and sliced
- Add the sugar and salt to your peaches and simmer over medium heat until the sugar dissolves and the juices release from the peaches and starts to thicken (about 10 minutes)⅓ cup granulated sugar, ¼ teaspoon salt
- With your heat still on medium, add the cornstarch and stir to integrate. Heat for an additional 5 minutes, stirring occasionally until the liquid has thickened into a syrup.1 tablespoon cornstarch
- Remove your peach cobbler filling from the pan and set it aside to cool for about 5 minutes.
- Once your filling is cool enough to handle, lay an egg roll wrapper out flat on a plate, cutting board, or clean counter. Grab a small dish of water and use it to wet your pointer finger, running it around all four sides of the egg roll wrapper to wet the edges.8 egg roll wrappers
- Add about 2 tablespoons of filling to the center of the egg roll wrapper, stretching on a diagonal from one side of the wrapper to the opposite side. Then, fold those two corners over the filling.
- Next, grab an empty corner and fold it over the filling, tucking the tip underneath the filling, and rolling it over like a burrito. Use a little bit of water to seal the exposed corner of the egg roll. Repeat steps 5-7 until all of the filling is used up (usually about 8 egg rolls).
Deep Frying Method
- Add coconut, canola, or vegetable oil to a large pot or saucepan, so that the oil is about 1 inch deep. Turn your heat source up to medium and monitor the temperature of the oil with a kitchen thermometer. Your target is to get your oil to 375°F.1 ½ cups coconut. canola, or vegetable oil
- Carefully drop your egg rolls into the hot oil, being careful not to overcrowd the pan. I usually fry 2 or 3 egg rolls at a time. Fry for about 3-5 minutes on each side, until both sides are golden brown.
- Use a skimmer or sieve to remove the egg rolls from the oil and place them on a stack of 2 or 3 paper towels to soak up any excess oil.
Air Fryer Option
- Preheat your air fryer to 400°F and use oil spray to add a light, even coat of oil to the outside of your egg rolls.1 ½ cups coconut. canola, or vegetable oil
- Drop your egg rolls into the air fryer, leaving some room in between each roll. Air fry at 400°F for 12 minutes, flipping halfway in between (6 minutes on each side).
Pro Tips
- Serve these peach cobbler egg rolls with a dusting of powdered sugar and some whipped cream for extra decadence.
- If you want a dipping sauce for these peach cobbler egg rolls, consider this Vanilla Sauce or this Brandy Sauce.
Video
Support directly HERE or leave a rating and comment to help others find this recipe!
