Oh, you guys, let me tell you about a dessert that’s become legendary in my family: peach cobbler egg rolls. I remember the first time I made them. It was a complete experiment gone right, a happy accident born out of a craving for peach cobbler and a random pack of egg roll wrappers in the fridge.
The aroma of warm cinnamon, juicy peaches, and that slight crispness from the fried wrapper…it was pure heaven. The kids went absolutely nuts, and honestly, so did I. I mean, who wouldn’t love individual little pockets of peach cobbler goodness? I had some leftover peach pie filling from making peach bread using this southern peach bread recipe, and decided to try something new.
It wasn’t always smooth sailing, though. My first attempt involved a filling that was way too runny, resulting in soggy peach cobbler egg rolls. Lesson learned: cornstarch is your friend! But that’s the fun of cooking, right? The “aha” moment came when I finally got the filling consistency just right – thick enough to hold its shape but still oozing with that sweet peach flavor. Now, these peach cobbler egg rolls are requested at every family gathering. There’s something truly satisfying about perfecting a recipe through trial and error, especially when the end result is a unique and delicious treat.
And let’s be real, as a busy mom, I’m always looking for ways to make things easier. That’s why I love this recipe so much. It’s quick, relatively simple, and a total crowd-pleaser. You can even prep the peach filling ahead of time! Trust me, once you try these peach cobbler egg rolls, you’ll be hooked. They’re like a warm hug in every bite! It’s a fun twist on the traditional treat.
INGREDIENTS
Alright, let’s get down to what you’ll need to whip up these delightful peach cobbler egg rolls. Here’s my go-to list, complete with my personal preferences and some tips I’ve picked up along the way:
- 1 (21 ounce) can of peach pie filling: I always use a good quality pie filling, the kind with visible chunks of peaches. You can even use fresh or frozen peaches if you prefer, just make sure to cook them down with some sugar, cinnamon, and a touch of cornstarch until they reach a nice, thick consistency.
- 1/4 cup brown sugar: This adds a lovely caramel-like sweetness to the filling. I prefer dark brown sugar for a richer flavor, but light brown works just as well. The depth of flavor that dark brown sugar brings is just unmatched!
- 1 teaspoon ground cinnamon: Because what’s peach cobbler without cinnamon? Feel free to adjust this to your liking, if you’re a cinnamon fiend like me, add a little extra!
- 1/2 teaspoon ground nutmeg: A pinch of nutmeg elevates the flavor profile beautifully. It adds a warm, nutty undertone that complements the peaches and cinnamon perfectly.
- 1 tablespoon cornstarch: This is crucial for thickening the filling and preventing soggy peach cobbler egg rolls. Don’t skip it! It’s the secret to achieving that perfect ooey-gooey texture without the mess.
- 1 package (about 20) egg roll wrappers: You can usually find these in the refrigerated section of your grocery store, near the produce. Egg Roll Wrappers Nutrition Facts
- 1 egg, beaten: For sealing the egg rolls. It acts as a natural glue, ensuring that the filling stays put during frying.
- Vegetable oil, for frying: I usually use vegetable or canola oil, but any neutral-flavored oil with a high smoke point will work. The high smoke point is important to prevent the oil from burning and imparting a bad flavor to your egg rolls.
- Powdered sugar, for dusting: Optional, but it adds a lovely touch of sweetness and visual appeal. It’s like a delicate snowfall on your delicious creations!
- Vanilla Ice Cream: to serve these tasty peach cobbler egg rolls with!
When making peach cobbler egg rolls, you can often find all these ingredients at your local grocery store. For the egg roll wrappers, sometimes the Asian section has different brands, so it might be worth checking out for a good deal.
Here’s a little trick I learned from my mom: if your brown sugar is hard, just toss a slice of apple or a few marshmallows in the bag overnight. It’ll soften right up! And for a cost-saving tip, buy the larger can of peach pie filling and use the leftovers for other recipes, like muffins or smoothies. As for storage, unused egg roll wrappers should be kept tightly sealed in the refrigerator to prevent them from drying out. This will prevent them from becoming brittle and difficult to work with.
HOW TO MAKE – STEP-BY-STEP:
Alright, let’s get cooking! Here’s how to make these irresistible peach cobbler egg rolls, step-by-step. Don’t worry if your first one isn’t perfect; practice makes perfect, and they’ll still taste amazing!
- Prepare the Peach Filling: In a medium bowl, combine the peach pie filling, brown sugar, cinnamon, nutmeg, and cornstarch. Mix well until everything is evenly incorporated. The cornstarch is really important here, as it will keep your filling from being to runny when you have to fry it later.
- Set up Your Workstation: Lay out a clean, dry surface (like a cutting board) and have your egg roll wrappers, peach filling, beaten egg, and a small bowl of water ready to go. Having everything within reach makes the process so much smoother.
- Fill the Egg Rolls: Place one egg roll wrapper on your work surface in a diamond shape. Spoon about 2-3 tablespoons of the peach filling into the center of the wrapper. Be careful not to overfill them, or they might burst during frying.
- Fold the Egg Rolls: Fold the bottom corner of the wrapper over the filling. Then, fold in the two side corners. Brush the top corner with the beaten egg (this acts as your glue). Roll the egg roll up tightly, pressing gently to seal the edge. I learned the hard way with peach cobbler egg rolls that a tight seal is crucial to prevent the filling from leaking out during frying.
- Repeat: Repeat steps 3 and 4 with the remaining wrappers and filling.
- Heat the Oil: Pour about 2-3 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of wrapper into it. If it sizzles and turns golden brown in about 30 seconds, the oil is ready. Be careful not to overheat the oil, or the egg rolls will burn on the outside before the filling is heated through.
- Fry the Egg Rolls: Carefully place 3-4 peach cobbler egg rolls into the hot oil at a time, being careful not to overcrowd the pot. Fry for about 2-3 minutes per side, or until golden brown and crispy. In my kitchen, peach cobbler egg rolls usually take about 6-8 minutes to fully cook.
- Drain: Remove the fried egg rolls from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain off any excess oil. This step is crucial for removing excess oil and ensuring a crispy texture.
- Cool and Serve: Let the peach cobbler egg rolls cool slightly before dusting them with powdered sugar (if using) and serving.
While the peach cobbler egg rolls are cooking, I usually tidy up the kitchen a bit and get the plates ready. Your peach cobbler egg rolls should smell like warm peaches and cinnamon, with a hint of fried goodness. It’s the best!
SERVING
Okay, so you’ve made these amazing peach cobbler egg rolls… now what? Here’s how my family enjoys them, plus some serving suggestions and leftover ideas:
The kids love our peach cobbler egg rolls when I serve them with a scoop of vanilla ice cream and a drizzle of caramel sauce. It’s the perfect combination of warm, crispy, and cold, creamy sweetness. Sometimes, I’ll even sprinkle a little bit of crushed graham crackers on top for added texture and flavor. My husband likes them with a dollop of whipped cream and a sprinkle of cinnamon.
My go-to side dish is definitely vanilla ice cream. It complements the warm, spiced peaches perfectly. But you could also serve them with a side of fresh berries, like raspberries or strawberries, for a lighter, more refreshing option.
This peach cobbler egg rolls is perfect for potlucks, parties, or even just a cozy night in. They’re always a hit! And they’re especially great during the fall, when peaches are in season.
For presentation, I like to arrange the peach cobbler egg rolls on a platter and dust them generously with powdered sugar. You can also drizzle them with caramel sauce or chocolate sauce for an extra touch of decadence. A sprig of mint adds a pop of color and freshness.
If you have extra peach cobbler egg rolls (which is rare in my house!), you can store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, you can bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in the air fryer for a few minutes. I do not recommend microwaving, as they will get soggy. The air fryer is a great option for reheating because it helps to maintain the crispy texture.
For a seasonal variation, try adding a pinch of pumpkin pie spice to the filling during the fall. In the summer, you could use fresh peaches instead of canned, and add a squeeze of lemon juice to brighten the flavor. My friends always ask for this peach cobbler egg rolls recipe whenever I bring it to a party! Everyone loves the unique twist on a classic dessert. You could also consider trying peach cobbler spring rolls for a lighter variation.
FAQs
Okay, let’s tackle some of the most common questions I get about making these delicious peach cobbler egg rolls. I’ve definitely learned a few things along the way, and I’m happy to share my wisdom!
Q: My peach filling is too runny. What did I do wrong?
A: Ah, the dreaded runny filling! This usually happens when there’s not enough cornstarch. Make sure you’re using a full tablespoon of cornstarch for the amount of filling in the recipe. Also, be sure to mix the cornstarch with the filling *before* you start cooking, so it has a chance to absorb the moisture. You know what I do when my peach cobbler egg rolls filling is runny? I usually add a teaspoon more of cornstarch, mix it in, and let it sit for a few minutes before continuing.
Q: My egg rolls are burning on the outside but the filling is still cold. What should I do?
A: This means your oil is too hot! Reduce the heat to medium and give the egg rolls more time to cook. You want the outside to be golden brown and crispy, and the inside to be warm and gooey.
Q: Can I bake these instead of frying them?
A: You can, but they won’t be quite as crispy. If you want to bake them, preheat your oven to 375°F (190°C). Place the egg rolls on a baking sheet lined with parchment paper and brush them with melted butter or oil. Bake for about 15-20 minutes, or until golden brown. Reader feedback has been mixed on baking versus frying, but most agree that frying gives the best texture.
Q: Can I use a different fruit filling?
A: Absolutely! Apple, cherry, or blueberry pie filling would all work well. Just adjust the spices accordingly. For apple, add a little extra cinnamon and maybe a pinch of cloves.
Q: Can I make these ahead of time?
A: You can definitely prepare the peach filling ahead of time and store it in the refrigerator for up to 2 days. However, I recommend frying the egg rolls right before serving for the best texture.
Q: How do I prevent the egg rolls from sticking together in the oil?
A: Make sure you don’t overcrowd the pot. Fry them in batches of 3-4 at a time. Also, be gentle when you add them to the oil, and don’t let them touch each other until they start to firm up.
Q: My family doesn’t like nutmeg. Can I leave it out?
A: Of course! The nutmeg is optional. If you don’t like it, simply omit it from the recipe. My mom always left it out of her peach cobbler egg rolls because my brother didn’t like it.
My Final Thoughts
These peach cobbler egg rolls hold such a special place in my heart because they represent so many happy memories with my family. From the initial kitchen experiment to becoming a much-loved tradition, this recipe has brought us so much joy. It really is an egg roll dessert that delivers!
Here are my peach cobbler egg rolls Pro Tips:
- Don’t overfill the egg rolls: This is the number one cause of bursting!
- Seal the edges tightly: Use a generous amount of beaten egg to ensure a good seal.
- Fry in small batches: This prevents the oil temperature from dropping too much.
Over the years, we’ve tried a few variations. Sometimes, I add a sprinkle of chopped pecans to the filling for extra crunch. Other times, I drizzle them with white chocolate sauce instead of caramel. And for a truly decadent treat, I’ve even dipped them in melted butter and rolled them in cinnamon sugar right after frying! My daughter loves the white chocolate version, while my son prefers the classic caramel drizzle. We have also tried fried peach cobbler bites, and they came out great.
Ultimately, I hope you’ll make this peach cobbler egg rolls recipe your own. Feel free to experiment with different fillings, toppings, and spices to create a version that your family will love. I hope that making these peach cobbler egg rolls brings you as much joy and deliciousness as they have brought to my family! Give these easy peach cobbler egg rolls a try, you won’t be disappointed!
PrintEasy Peach Cobbler Egg Rolls Recipe
These peach cobbler egg rolls are the perfect dessert! A crispy egg roll wrapper filled with juicy, sweet peaches and a hint of cinnamon. Quick, easy, and delicious!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 20 egg rolls
- Category: Dessert
- Method: Frying
- Cuisine: American
Ingredients
- 1 can (29 ounces) sliced peaches, drained
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 package (about 20) egg roll wrappers
- 1 egg, beaten
- Vegetable oil, for frying
- Powdered sugar, for dusting (optional)
Instructions
- In a medium saucepan, combine the drained peaches, sugar, cinnamon, and nutmeg.
- Cook over medium heat, stirring occasionally, until the peaches are softened, about 5 minutes.
- In a small bowl, whisk together the cornstarch and 1 tablespoon of water. Stir into the peach mixture.
- Bring to a simmer and cook, stirring constantly, until the mixture has thickened, about 1 minute. Remove from heat and let cool slightly.
- Lay an egg roll wrapper on a clean surface with a corner pointing towards you.
- Place about 2 tablespoons of the peach mixture in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides.
- Brush the top corner with beaten egg and roll up tightly to seal.
- Heat about 1 inch of vegetable oil in a large skillet or pot to 350°F (175°C).
- Fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per side.
- Remove from oil and drain on paper towels.
- Dust with powdered sugar, if desired, and serve warm.
Notes
For extra flavor, add a splash of vanilla extract to the peach mixture. Serve with vanilla ice cream or whipped cream.