Dessert Peach Cobbler Egg Rolls
These Peach Cobbler Egg Rolls are gooey, fruity, and sweet on the inside and extra crunchy on the outside, making for a delicious handheld dessert!
Equipment
- Bamboo Paper Towels (optional)
- Kitchen Skimmer (optional)
Ingredients
- 5 fresh peaches, cored and sliced
- ¾ 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)¾ 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).
Notes
- 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.