Peach Cobbler Egg Rolls
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5.0
6 reviews
Excellent
Peach Cobbler Egg Rolls
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Delicious peach pie filling is rolled into egg roll wrappers and fried to perfection. Enjoy these peach cobbler egg rolls by dipping them in a vanilla glaze!
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Ingredients
Filling Ingredients
- 2 cups peaches cubed, (2 peeled and pitted peaches)
- 1 cup granulated sugar
- ¼ tsp cinnamon
- 5 ½ tbsp water divided
- 3 tbsp cornstarch
Assembly Ingredients
- 10 egg roll wrappers
- 1 egg scrambled
- vegetable oil for frying
Dip Ingredients
- ½ cup powdered sugar
- ½ tsp vanilla
- 1 tbsp milk
Instructions
- Add the peaches, granulated sugar, cinnamon, and 1 tbsp of water in a pot over medium heat.
- Bring the liquid inside to a boil. Then allow the liquid to boil for a few minutes until the peaches soften.
- In a small bowl, combine the remaining 4 ½ tbsp of water with the cornstarch. Mix until the cornstarch is completely dissolved, then add the mixture to the pot with the peaches. Stir for a few minutes until the juice thickens.
- Remove the peaches from the heat and allow them to cool in the fridge to room temperature.
- Once the peaches are cooled, begin making the egg rolls.
- Crack the egg into a small bowl and beat it with a fork. Set aside.
- Lay an egg roll wrapper in a diamond shape, with one corner pointing towards you and one corner pointed away. About ⅓ of the way up the wrapper, place about 2 tbsp of the peach filling (or more) in a horizontal line, leaving about ½” on the right and left sides.
- Fold up the bottom corner to cover the filling and roll once. Wrap in the two side corners, then continue wrapping until you get to the final, far corner. Wet it with a bit of the beaten egg to hold it in place, then stick the final corner to the egg roll (see photos for clearer explanation).
- Heat about 2” of oil until it’s hot enough that when you add an egg roll, it begins to bubble immediately (about 300 degrees Fahrenheit).
- Deep fry the egg rolls in batches, about 4 at a time, turning them so that they cook evenly… When they are brown and the wrapper has bubbled, remove them from oil and let them rest on a paper towel-lined plate to remove excess oil.
- Once the egg rolls are cooked, combine the powdered sugar, vanilla, and milk together to make the dipping sauce.
- Dip the warm Peach Cobbler egg rolls in the dipping sauce and enjoy!
- (I transferred the filling to a bowl and placed it in the fridge for 10 minutes)
Notes
- Recipe Copyright The Foreign Fork. For educational or personal use only.
- Peaches: Use fresh peaches from either the grocery store or from picking them yourself. The measurements in this recipe do not work with canned peaches.
- Egg Roll Wrappers: Use the same egg roll wrappers you would use to make savory egg rolls at home. You can find them in the refrigerator section of an Asian market or even at some supermarkets! Note: These are not the same as spring roll wrappers.
- Milk: I use 2% milk but you can use oat milk, almond milk, soy milk etc for a dairy free option.
- Cornstarch: You can also use arrowroot starch or potato starch as a substitute.
- Egg: Large egg
- Oil: I like vegetable oil or sunflower oil best for frying.
- To cool the peach filling faster, I transferred it to a bowl and placed it in the fridge for 10 minutes until cooled.
- Some egg roll wrappers come frozen! If yours are frozen, don’t forget to thaw them the night before making your Peach Cobbler Egg Rolls!
- While you are assembling the egg rolls, make sure to cover the unused egg roll wrappers with a damp paper towel. This will keep the wrappers from drying out and cracking.
- You can also melt white chocolate in the microwave and drizzle it over the top of the egg rolls for a different flair.
Nutrition Information
Show Details
Serving
1serving
Calories
168kcal
(8%)
Carbohydrates
39g
(13%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
18mg
(6%)
Sodium
86mg
(4%)
Potassium
58mg
(2%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
129IU
(3%)
Vitamin C
1mg
(1%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 168kcal | 8% |
| Carbohydrates | 39g | 13% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 86mg | 4% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 129IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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