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Peach Egg Rolls
If you love peaches, you've got to try these Peach Cobbler Egg Rolls! Filled with fresh peaches, brown sugar, and warm spices, then fried until golden brown, they're a tasty handheld twist on a classic recipe.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 10
Calories: 132 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 ½ cups peaches pitted, peeled and chopped
- ⅓ cup dark brown sugar
- 2 tablespoons salted butter
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 10 egg roll wrappers
- 1 large egg beaten
- neutral oil like vegetable peanut or canola oil (enough to fill half of your skillet)
- ½ cup powdered sugar
- 1 Tablespoon heavy cream
Instructions
- In a small saucepan, heat the chopped peaches, brown sugar, butter, cinnamon, and nutmeg.
- Bring to a light boil, stirring continuously. Reduce heat to low and simmer, stirring occasionally for about 10 minutes or until the mixture has thickened. Stir in vanilla extract, then set aside to cool completely (about 20 minutes)
- To assemble the egg rolls, place an egg roll wrapper on a clean surface with one corner facing you. Brush the edges with egg. Place about 2 tablespoons of cooled peach filling in the center of the wrapper. Fold the outside edges in (towards the midline) while rolling away from you until the egg roll is rolled and sealed. Repeat with remaining wrappers and peach filling.
- In a large skillet, heat your oil to 350°F. Working in batches, carefully place egg rolls into the hot oil and fry until you reach a deep golden brown (about 5 -6 minutes) , flipping half way through.
- Remove the egg rolls to a paper towel lined plate to drain and cool slightly (about 5 minutes). While they cool, mix the powdered sugar with milk to make a glaze.
- Once cooled slightly, drizzle with the glaze and serve.
Cup of Yum
Notes
- Add cornstarch if needed: Make a cornstarch slurry with 1 tablespoon each of cornstarch and water, and stir it into the filling if it’s too thin.
- Don’t fill the wrappers with hot filling: Allow the filling to cool down before adding to the egg roll wrappers. It’s harder to handle and fold if the filling is too hot.
- Don’t reheat them in the microwave: If you want to enjoy the leftovers warm, do not put them in the microwave, as the exterior will become soggy.
Nutrition Information
Calories
132kcal
(7%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
25mg
(8%)
Sodium
104mg
(4%)
Potassium
58mg
(2%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
193IU
(4%)
Vitamin C
1mg
(1%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 132
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 25mg | 8% |
| Sodium | 104mg | 4% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.