Description
Delight in these crispy Peach Cobbler Egg Rolls, a perfect fusion of classic Southern dessert flavors wrapped in a golden, crunchy shell. Filled with sweet cinnamon-spiced peaches and lightly fried to perfection, these egg rolls make an irresistible treat for gatherings or a cozy snack.
Ingredients
Scale
Peach Filling
- 3 cups peeled and diced fresh peaches (or canned, drained)
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Egg Rolls
- 12 egg roll wrappers
- Vegetable oil, for frying
Optional Toppings
- Powdered sugar or cinnamon sugar for dusting
Instructions
- Prepare the Peach Filling: In a mixing bowl, combine the peeled and diced peaches with brown sugar, ground cinnamon, ground nutmeg, cornstarch, and lemon juice. Stir thoroughly to evenly distribute the spices and thickeners. Set aside to allow the flavors to meld.
- Arrange Egg Roll Wrappers: Place one egg roll wrapper on a clean, flat surface with one corner facing you, forming a diamond shape.
- Add Filling: Spoon approximately 2 to 3 tablespoons of the peach mixture near the corner closest to you, spreading it slightly but leaving room to fold.
- Fold Wrappers: Fold the corner nearest to the filling over it, then fold the left and right corners inward to encase the filling securely.
- Roll and Seal: Roll the wrapper tightly towards the opposite corner, moistening the edge with a little water to seal the egg roll and prevent it from opening during frying.
- Repeat Wrapping: Continue the wrapping process with the remaining egg roll wrappers and filling until all are prepared.
- Heat Oil: Pour vegetable oil into a deep skillet to a depth of about 2 inches and heat over medium heat until hot but not smoking, approximately 350°F (175°C).
- Fry Egg Rolls: Carefully place the egg rolls in batches into the hot oil. Fry each side for about 2 to 3 minutes, turning occasionally, until they are evenly golden brown and crisp.
- Drain Excess Oil: Using tongs or a slotted spoon, remove the fried egg rolls and place them on paper towels to drain excess oil.
- Serve: Serve the peach cobbler egg rolls warm, optionally dusted with powdered sugar or cinnamon sugar for an extra touch of sweetness and presentation.
Notes
- Fresh peaches are preferred for the best flavor, but canned peaches drained thoroughly may be used as a substitute.
- Be sure to seal the egg rolls tightly with water to prevent the filling from leaking during frying.
- For a lighter option, these can be baked at 400°F for 15-20 minutes until golden and crispy.
- Adjust sugar and spices to taste based on peach sweetness and personal preference.
- Use caution when frying to avoid oil splatters and burns.
