Peach Cobbler Egg Rolls (Printer-friendly)
Golden crispy rolls stuffed with spiced sweet peaches and vanilla glaze
# What You'll Need:
→ Fruit Filling
01 - 2 cups fresh or canned peaches, diced (drained if canned)
02 - 1/4 cup granulated sugar
03 - 1 tablespoon brown sugar
04 - 1 teaspoon lemon juice
05 - 1/2 teaspoon ground cinnamon
06 - 1/8 teaspoon ground nutmeg
07 - 1 tablespoon cornstarch
→ Egg Rolls
08 - 12 egg roll wrappers
09 - 1 egg, beaten (for sealing)
10 - Vegetable oil, for frying
→ Vanilla Glaze
11 - 1/2 cup powdered sugar
12 - 1 tablespoon milk
13 - 1/2 teaspoon vanilla extract
# Directions:
01 - In a medium bowl, combine peaches, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch. Mix well and let stand for 5 minutes to macerate the fruit.
02 - Lay an egg roll wrapper on a clean surface with a corner facing you. Spoon 2 tablespoons of peach filling near the bottom corner. Fold the bottom over the filling, tuck in the sides, and roll up tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
03 - Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F. Fry egg rolls in batches for 2 to 3 minutes each side or until golden brown and crisp. Remove and drain on paper towels.
04 - For the glaze, whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm egg rolls before serving, if desired.
# Expert Advice:
01 -
- The contrast between bubbling sweet peaches and shattering crisp wrappers is addictive
- They fry up in minutes and disappear even faster at parties
02 -
- Overfilling the wrappers causes them to burst in hot oil, so stick to two tablespoons per roll
- Cornstarch needs five minutes to activate, or the filling will be too runny
03 -
- Work with one wrapper at a time and keep the rest covered so they do not dry out
- Let the fried egg rolls drain on a wire rack instead of paper towels for maximum crunch