Peach Cobbler Egg Rolls (Print Version)
Crispy egg roll wrappers filled with sweet cinnamon-peach filling, fried until golden and dusted with cinnamon sugar.
# What You Need:
→ Peach Filling
01 - 2 cups fresh or canned peaches, diced
02 - 1/4 cup granulated sugar
03 - 2 tablespoons brown sugar
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 2 teaspoons lemon juice
07 - 1 tablespoon cornstarch
08 - Pinch of salt
→ Egg Rolls
09 - 8 egg roll wrappers
10 - 1 egg, beaten (for sealing)
11 - Vegetable oil, for frying
→ Cinnamon Sugar Coating
12 - 1/4 cup granulated sugar
13 - 1 teaspoon ground cinnamon
→ Optional Topping
14 - Vanilla ice cream, for serving
# How To Make It:
01 - In a medium saucepan over medium heat, combine the diced peaches, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and salt. Stir continuously until the mixture thickens and becomes glossy, about 5 to 7 minutes. Remove from heat and let cool slightly.
02 - Place an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 heaping tablespoons of peach filling onto the lower third of the wrapper. Fold the bottom corner over the filling, tuck in the sides, and roll up tightly. Seal the top edge with beaten egg. Repeat with remaining wrappers and filling.
03 - Pour 2 inches of vegetable oil into a deep skillet or pot and heat to 350°F.
04 - Carefully lower the egg rolls into the hot oil in batches. Fry for 2 to 3 minutes per side until golden brown and crispy. Remove with tongs and drain on a paper towel-lined plate.
05 - Mix the granulated sugar and cinnamon in a shallow dish. Roll each warm egg roll in the cinnamon sugar mixture until evenly coated.
06 - Serve warm, optionally with a scoop of vanilla ice cream on the side.
# Handy Tips:
01 -
- The contrast of shatteringly crisp wrappers against warm, jammy peach filling is the kind of texture magic that makes people close their eyes on the first bite.
- They come together in about half an hour, which means you can satisfy a cobblersized craving without heating up your whole kitchen.
02 -
- Let the filling cool for at least ten minutes before rolling, because hot filling will soften the wrappers and cause tears right when you try to seal them.
- Do not overfill, as tempting as it is, because two generous tablespoons is the maximum that will let you roll tightly without blowouts in the fryer.
03 -
- Use a thermometer for the oil, because the difference between 340 and 360 degrees Fahrenheit is the difference between soggy and perfectly crisp.
- Roll each egg roll firmly but gently, since a loose roll lets oil seep inside and creates a greasy pocket nobody wants to bite into.